I can’t believe how easy it is to cook this one-pot meal in my Instant Pot. Using the handy saute function, I can brown the ground beef right in the pot before locking in some serious flavor using the pressure cook mode. This kind of depth of flavor usually takes hours on the stove, but takes only a fraction of the time in the Instant Pot!
Learn to master the Instant Pot! New Instant Pot Master Class. [learn more]
But the biggest “aha!” moment of this dish is the use of pot-in-pot cooking. The cornbread cooks suspended over the chili, all at the same time, in the same pot. The Instant Pot is wonderful for making dense, moist bread-like cornbread. It’s a perfect accompaniment to the delicious chili.
Cornbread comes out rich, beautiful and evenly cooked using a 6-cup bundt pan that fits perfectly in your Instant Pot. We love this bundt pan in particular for its non-stick coating and beautiful colors.
While you can make this dish using the steam rack that comes with your Instant Pot, it’s easier and tidier if the bundt pan doesn’t sit down in the chili while it cooks. That’s why we use these risers that do a perfect job of keeping the bundt pan clean.
This kind of depth of flavor usually takes hours on the stove.
Ingredients:
For Cornbread:
- 2 8.5-oz packages Jiffy Corn Muffin Mix (https://amzn.to/2QVV3rw)
- 2/3 cup milk
- 2 eggs
For Chili:
- 2 lbs ground beef (preferably 93% lean)
- 1 15-oz can kidney beans, drained and rinsed
- 1 14.5 oz can diced tomatoes, not drained
- 1 oz package chili seasoning (we love William’s https://amzn.to/2zpnasx)
- 2 cups fresh spinach, chopped (optional)
- Shredded cheese for serving (optional)
Ingredients:
For Cornbread:
- 2 8.5-oz packages Jiffy Corn Muffin Mix (https://amzn.to/2QVV3rw)
- 2/3 cup milk
- 2 eggs
For Chili:
- 2 lbs ground beef (preferably 93% lean)
- 1 15-oz can kidney beans, drained and rinsed
- 1 14.5 oz can diced tomatoes, not drained
- 1 oz package chili seasoning (we love William’s https://amzn.to/2zpnasx)
- 2 cups fresh spinach, chopped (optional)
- Shredded cheese for serving (optional)
Instructions:
- In a large bowl, stir cornbread mix, eggs and milk until just combined. Batter will be lumpy.
- Coat the inside of a 6-cup bundt pan with non-stick spray and spoon batter into pan. Set aside. (This is a great bundt pan for the Instant Pot: https://amzn.to/2MT2ZH2)
- Using the display panel select the SAUTE function on the Instant Pot. Add ground beef and brown until no pink remains.
- Add drained and rinsed beans, undrained tomatoes, and chili seasoning. Stir to combine.
- Insert a tall steam rack or riser into the pot. (We like these: https://amzn.to/2Nwndvk)
- Carefully lower the bundt pan onto the riser using a foil sling. The bottom of the pan should not be in contact with the chili mixture. Cover the cornbread loosely with foil–do not seal.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the cornbread from the pot using the foil sling and allow to rest for 5 minutes, then gently loosen with a small spatula and invert onto a serving plate.
- Stir chopped fresh spinach into chili just before serving (optional).
- Serve chili and cornbread hot. Garnish chili with cheese if desired.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
