Chewie's Chili


  • 17 oz Jiffy Corn Muffin Mix
  • 2/3 cup milk
  • 2 eggs
  • 2 lbs ground beef
  • 15 oz kidney beans
  • 14 1/2 oz diced tomatoes
  • 1 oz chili seasoning
  • 2 cups fresh spinach
  • Shredded cheese for serving
  • 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.
  • 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 trivet or riser into the pot.
  • 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 or PRESSURE COOK 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.
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