With the winter months approaching, I wanted to make a soup or chili. I decided to break in my new Instant Pot and make a hearty beef chili with a side of cornbread muffins. My family was amazed that the chili finished cooking in 15 minutes. Before, I would make chili in my slow cooker, and although good, it wouldn’t have that rich taste. The Instant Pot changed all of that. Not only was my cooking time reduced, but the flavors were also incredible. Pressure Cooking ensures that all of the ingredients are infused together. I decided to make cornbread muffins as our side dish. I found a delicious Honey Butter cornbread mix by Marie Callender’s. The package yielded 12 muffins, and you only had to add water and bake. I found the mix at my local Walmart.
The prep time for the chili only took 15 minutes, and with the total pressure cooking time of 15 minutes dinner was completed in less than 35 minutes. That’s perfect for those of us that don’t have a lot of time to spend in the kitchen!

If you are on the Weight Watchers plan, each bowl of chili is only six smart points. The cornbread muffins are also six smart points each.  Keep in mind if you don’t have an Instant Pot, you caan still make this chili in a slow cooker.  Follow the same directions,  and cook on the LOW setting for 6 -8 hours!!