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Instant Pot Stew Beef Chili with Cornbread Waffles

InstantPotBeefChiliRed5
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The Instant Pot is a 7-in-1 kitchen appliance designed to consolidate the cooking and preparing of food to one device. (Wikipedia)
ip chili

This Instant Pot Stew Beef Chili with Cornbread Waffles is just the perfect meal for a lazy chilly Sunday! Even better if that lazy Sunday involves watching lots of football.  It is the perfect quick delicious hearty warm your tummy meal.  

Serve it chili bar style with all your condiments lined up for people to create their own chili  masterpiece.  The cornbread waffles of course being my favorite side to this delicious dish.

If you love this instant pot recipe you need to check out my other recipes on the blog.  CLICK HERE to see more recipes.  

InstantPotBeefChiliRed5

5 from 2 votes
Instant Pot Stew Beef Chili
Instant Pot Stew Beef Chili with Cornbread Waffles
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Delicious and easy instant pot recipe

Course: Main Course, Side Dish
Cuisine: American
Servings: 4
Calories: 357 kcal
Ingredients
For Chili
  • 1 lb stew beef
  • 1 - 15 oz can tomato sauce
  • 2 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne
  • 2 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon cinnamon
  • 2 - 25 oz cans chili beans
  • 1 teaspoon stone ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 white or yellow onion; chopped
  • 1/2 tablespoon garlic
For Cornbread
  • 1 box jiffy cornbread mix
  • 2 stalks spring onions; chopped
  • 1/3 cup sharp cheddar cheese
  • 2 eggs
  • 3/4 cup milk
Instructions
For Chili
  1. Set instant pot/ pressure cooker to saute mode. Add the beef and onions. Saute until browned. Add in beef broth, mustard, and spices. Stir well and set the pressure cooker to 20 minutes on high pressure. Let pressure release naturally.
  2. Set to saute mode. Pour in tomato sauce and chili beans. Stir well. Cook for about 10 minutes stirring often.
For Cornbread
  1. Warm up waffle maker.
  2. Mix cornbread and two eggs. Slowly add in milk until you get a batter that is not thick but not to thin. The consistency needs to be thick enough not to run but thin enough to cook.
  3. Add in onions and cheese. Cook for 5 to 7 minutes until waffle is lightly brown on the outside.
Recipe Notes

Serve topped with diced red onion and sharp cheddar cheese.

Nutrition Facts
Instant Pot Stew Beef Chili with Cornbread Waffles
Amount Per Serving
Calories 357 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 184mg 61%
Sodium 945mg 39%
Potassium 615mg 18%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 40g 80%
Vitamin A 41%
Vitamin C 5%
Calcium 20%
Iron 34.6%
* Percent Daily Values are based on a 2000 calorie diet.
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1 Comment

  • Reply
    Carla Bushey
    January 29, 2018 at 6:39 pm

    I made this last weekend for the football game it was soo good!

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