The simple chili on the bottom is delicious as is, and I was going to just make cornbread muffins separately, but decided to add it on top of the chili and try the CAKE function on the pot. It was so moist as it cooks essentially by steam with all that tasty chili liquid in the pot. If you're used to crumbly, dry corn bread-this is NOT that. It is heaven.
This quick weeknight meal is made with inexpensive freezer and cupboard staples and can be portioned up for lunches the rest of the week too.
*I also used Walmart's drive up grocery service to save even more time. If you haven't done this yet, it's a game changer.
Ingredients:
Chili-
2 tsp olive oil
1 lb 99% fat free ground turkey
1 can pinto beans, drained and rinsed
2 cans diced tomatoes
1 can corn, drained and rinsed
1 packet chili seasoning
1 tsp cumin
(This makes a 0 WW Points chili!)
If you like more spice, add it!
Diced jalapenos, some chipotles in adobo, paprika, cayenne. Knock your socks off.
1 box Jiffy corn bread mix-prepared with 1/4 c milk instead of 1/3, and 1 egg
1 cup shredded cheddar cheese
Directions:
1. Set InstantPot to Saute setting and brown ground turkey in olive oil.
2. Add remaining chili ingredients and allow to cook for 10 minutes, top off.
3. Add layer of cheese on top, followed by layer of prepared corn bread batter.
4. Put top on the pot, set to CAKE, and reduce time to 20 minutes. ***Make sure the knob is set to sealing and not venting.
5. After 20 minutes, turn the knob to vent to remove excess steam.
6. Top with a dollop of sour cream and enjoy!
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