Instant Pot Chili with Cornbread Topping

Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes



STEP 1: Heat Olive Oil in your instant pot, saute mode. Brown Chicken and Sausage

STEP 2: While chicken and sausage are cooking, make the Chicken Stock Mixture. Mix chicken stock, Worcestershire sauce, soy sauce and cocoa powder and set aside.

STEP 3: Add Onions, Bell Pepper, Garlic, Mushrooms, Chipotle Powder, Brown Sugar, Paprika, Oregano, Tomato Paste and Vinegar to pot. Saute until onions are translucent. Approx. 3 Minutes

STEP 4: Deglaze the Pot with the Chicken Stock Mixture.

STEP 5: Add Crushed Tomatoes and Beans. Pressure cook for 10 Minutes + Natural Release.

Step 6: Prepare Jiffy Corn Mix using the box directions. Add Chili to Skillet to Oven Safe Dish, spread Jiffy Mix and bake for 20-25 Minutes until topping is fully cooked.
Serve with Sour Cream, Jalapenos & Cheese.

Servings: 6

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