Description

Instant Pot Cornbread and Chili Casserole is the ultimate comfort food, combining savory chili with a fluffy cornbread topping. This one-pot meal cooks quickly in your Instant Pot, making it a perfect choice for weeknight dinners or cozy gatherings. With hearty ingredients and a burst of flavor in every bite, it’s sure to become a family favorite. Easy to make and customizable, this dish warms you from the inside out—ideal for chilly evenings when you crave something satisfying.

Ingredients

Scale

1 lb ground beef or turkey (lean)
1 can (15 oz) black beans, rinsed
1 can (14.5 oz) diced tomatoes
2 tbsp chili powder
1 cup finely ground cornmeal
1 tsp baking powder
1 cup milk
1 large egg
2 cups shredded cheddar cheese (for topping)
½ cup sour cream (for serving)

Instructions

Set the Instant Pot to 'Sauté' mode. Add oil and brown the ground meat until fully cooked. Drain excess fat.
Stir in black beans, diced tomatoes, chili powder, and any additional spices. Simmer for about five minutes.
In a separate bowl, whisk together cornmeal, baking powder, milk, egg, and salt until smooth.
Pour the chili mixture into the Instant Pot and carefully spoon the cornbread batter on top without stirring.
Secure the lid and set to 'Manual' on high pressure for 8 minutes.
After cooking, perform a quick release of steam. Remove the lid carefully, let cool slightly, then top with cheese and sour cream before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 420
Sugar: 4g
Sodium: 720mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 24g
Cholesterol: 75mg

Keywords: Customize by adding veggies like bell peppers or switching spices to suit your taste. For leftovers, store in an airtight container for up to three days; reheat in the microwave or Instant Pot on sauté mode.