Chewie's Chili

By: Chop Secrets

Chewie's Chili
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
30-60 min, 4-5 cups, chewie's chili, chili, chili seasoning, Chop Secrets, contributed, cook 55 min, diced tomatoes, easy, eggs, fresh spinach, ground beef, instant pot, instant pot chili, instant pot recipe, jiffy corn muffin mix, kidney beans, main course, milk, modern, prep 15 min, pressure cook, pressure cooker recipes, sauté, shredded cheese for serving

prep icon Prep Time
15 min
cook icon Cook Time
55 min

serving icon Servings
4-5 cups
Ingredients
  • 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
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.
  • 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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