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Cozy Instant Pot Chili Recipe with Easy Golden Cornbread Perfect for Winter

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A warm, hearty, and fuss-free chili made in the Instant Pot paired with quick golden cornbread, perfect for cold winter nights and busy weeknights.

Ingredients

Scale
  • 1 pound (450g) lean ground beef (85% lean preferred)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 can (15 oz/425g) kidney beans, drained and rinsed
  • 1 can (14.5 oz/411g) diced tomatoes with juices (no-salt-added preferred)
  • 2 tablespoons tomato paste
  • 1 cup (240ml) low sodium beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika (smoked paprika optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • Optional: a few dashes of hot sauce
  • For the Golden Cornbread:
  • 1 cup (120g) medium grind cornmeal
  • ¾ cup (90g) all-purpose flour (or gluten-free flour blend for GF option)
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 cup (240ml) milk (whole or 2%, or almond milk for dairy-free)
  • 1 large egg, room temperature
  • 4 tablespoons (60g) unsalted butter, melted

Instructions

  1. Set Instant Pot to ‘Sauté’ mode and add 1 tablespoon olive oil. When hot, add diced onion and red bell pepper. Cook about 4 minutes until softened.
  2. Add minced garlic and cook for 30 seconds, stirring to avoid burning.
  3. Add ground beef, break apart with a spoon, and cook until no longer pink, about 5-6 minutes. Drain excess fat if desired.
  4. Sprinkle chili powder, cumin, paprika, oregano, salt, and pepper over meat. Stir to toast spices and coat meat evenly.
  5. Mix in tomato paste and cook 1-2 minutes to deepen flavor.
  6. Add drained kidney beans, diced tomatoes with juices, and beef broth. Stir gently to combine. Add hot sauce if using.
  7. Secure Instant Pot lid, set valve to sealing, and cook on high pressure for 15 minutes. Allow natural pressure release for 10 minutes, then quick-release remaining pressure.
  8. Open lid carefully, stir chili. Adjust thickness with broth or water if needed. Adjust salt and seasoning to taste. Use ‘Sauté’ mode to reduce liquid if thicker chili desired.
  9. While chili cooks, preheat oven to 400°F (200°C). In a medium bowl, whisk cornmeal, flour, baking powder, sugar, and salt.
  10. In a separate bowl, beat egg with milk and melted butter. Pour wet ingredients into dry and stir until just combined.
  11. Pour cornbread batter into greased 9-inch baking dish. Bake 20-25 minutes until golden and toothpick comes out clean. Let cool slightly before slicing.
  12. Serve chili hot with warm golden cornbread. Optional toppings: sour cream or shredded cheese.

Notes

[‘Layer spices during sauté phase to unlock deeper flavors.’, ‘Allow natural pressure release for 10 minutes to prevent splatters and dryness.’, ‘Avoid overcrowding pot when browning meat to get caramelized flavor.’, ‘Start cornbread batter while chili cooks to save time.’, ‘Use fresh spices for best flavor; old chili powder can taste flat.’, ‘Canned beans work well without soaking.’, ‘For vegetarian version, substitute ground beef with diced mushrooms and extra beans.’, ‘For gluten-free cornbread, substitute all-purpose flour with almond or gluten-free flour.’, ‘Slow cooker adaptation: brown meat and veggies on stove, then cook on low 6-8 hours or high 3-4 hours.’, ‘Add jalapeños or cayenne for extra heat if desired.’, ‘Optional: stir in 1 tablespoon dark cocoa powder to chili before cooking for subtle richness.’, ‘Reheat chili with splash of broth or water to keep saucy.’]

Nutrition

Keywords: Instant Pot chili, easy chili recipe, winter comfort food, golden cornbread, quick chili, hearty chili, pressure cooker chili

Find it online: https://blixfood.com/cozy-instant-pot-chili-recipe-with-easy-golden-cornbread-perfect-for-winter/