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Instant Pot Chili Con Carne Recipe with Easy Cornbread Sides

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This Instant Pot chili con carne is a quick, hearty, and deeply flavorful meal, paired with easy cornbread muffins for the perfect comfort food combo. It’s ideal for cozy nights, potlucks, or family dinners, and can be adapted for various diets and spice levels.

Ingredients

Scale
  • 2 lbs ground beef (80/20 for richer flavor, or ground turkey for leaner chili)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (fire-roasted preferred)
  • 1 can (8 oz) tomato sauce
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper (optional for heat)
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup beef broth (or vegetable broth)
  • Optional: 1-2 tbsp brown sugar
  • 1 cup cornmeal (medium grind)
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk (dairy or unsweetened almond milk)
  • 2 large eggs
  • 1/4 cup melted butter (or coconut oil)
  • Optional mix-ins: 1 cup shredded cheddar cheese, 1 small can (4 oz) diced green chilies, or 1/2 cup fresh corn kernels

Instructions

  1. Prep the veggies and beef: Dice onion, mince garlic, and chop peppers. Pat beef dry if extra fatty.
  2. Set Instant Pot to ‘Sauté’ mode. Add 1 tbsp oil, then onion and garlic. Stir until onion softens (about 3 minutes). Add bell pepper and cook for another 2 minutes.
  3. Add ground beef, breaking up with a wooden spoon. Cook until browned and no pink remains (about 5 minutes). Drain excess fat if needed.
  4. Sprinkle in chili powder, smoked paprika, cumin, oregano, cocoa powder, cayenne, salt, and pepper. Stir well to coat beef and veggies.
  5. Pour in beef broth, diced tomatoes, tomato sauce, and drained beans. Stir to combine. Add brown sugar if using.
  6. Seal lid and set Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 20 minutes (about 5 minutes to build pressure). Let naturally release for 10 minutes, then quick release.
  7. Taste and adjust salt, pepper, or spice. If too thin, simmer on ‘Sauté’ for 3-5 minutes to thicken. If too thick, add more broth.
  8. While chili cooks, preheat oven to 400°F. In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, eggs, and melted butter. Combine wet and dry ingredients, fold in cheese, chilies, or corn if using.
  9. Spoon batter into greased muffin tin (about 10 muffins) or pour into a greased 8-inch pan.
  10. Bake cornbread for 18-20 minutes until golden and a toothpick comes out clean. Let cool 5 minutes before serving.
  11. Serve chili hot in bowls, topped with a cornbread muffin. Garnish with sour cream, shredded cheese, or cilantro if desired.

Notes

Chili tastes even better the next day as flavors deepen. For vegetarian, use tempeh or plant-based ground meat and veggie broth. Cornbread can be made gluten-free or dairy-free. Adjust spice to taste. If Instant Pot gives a ‘burn’ warning, stir and add more liquid. Cornbread muffins freeze well; chili freezes up to 3 months.

Nutrition

Keywords: instant pot chili, chili con carne, cornbread, easy chili, pressure cooker chili, comfort food, weeknight dinner, potluck recipe, gluten-free option, dairy-free option

Find it online: https://lucydishes.com/instant-pot-chili-con-carne-recipe-with-easy-cornbread-sides/