Description
Flavorful chili with beans, corn and tomatoes topped with cornbread. You can make this all in your Instant Pot if you have an air fryer lid (or you can use your oven).
Ingredients
Scale
- 1.25 pounds ground pork (or turkey or beef)
- 1 cup diced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 cup beef or chicken broth
- 1 (16 oz) can kidney beans, rinsed and drained
- 1 (14.5 oz) can petite diced tomatoes
- 2 Tbsp tomato paste
- 1 cup frozen corn, divided
- 1 (8.5 oz) box Jiffy Corn Muffin Mix
- 1/3 cup milk
- 1 egg
- 1/2 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the pork and break it up. Add in the diced onion. Brown for about 5 minutes. Stir in the salt, pepper, chili powder, cumin, garlic powder and smoked paprika.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Dump in the beans, tomatoes, tomato paste and a half cup of the corn. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting and remove the lid.
- Turn off Instant Pot. Stir well and taste test. Add salt and pepper to taste.
- In a medium mixing bowl stir together the Jiffy mix, milk, egg, cheese and the remaining half cup of corn. Drop the batter in dollops on top of the chili mixture. Spread out as much as possible with a butter knife.
- Place air fryer lid on top of Instant Pot. Set the “bake” setting to 300° F for 24 minutes.
- Remove lid and scoop onto plates and top with diced green onions, salsa and sour cream, if desired.
Notes
If you don’t have an air fryer lid you can bake the cornbread in the oven according to package directions while the chili is pressure cooking.
- Category: Pork
- Method: Instant Pot/Air fryer lid