Instant Pot Tamale Pie with Cornbread Topping

A quick and easy tamale pie made entirely in the Instant Pot, finished with a delicious cornbread topping.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.98/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Ingredients

Servings

1lbGround Beef or Ground Turkey (or Black Beans for Vegetarian)(If using beans, drain and rinse 2 cans)

1Onion(Chopped)

£0.70

2clovesGarlic(Minced)

£0.20

115 oz canDiced Tomatoes(Undrained)

£0.80

115 oz canCorn(Drained or 1.5 cups frozen)

£0.70

115 oz canBlack Beans(Drained and rinsed)

£0.70

2tbspTomato Paste

£0.25

2tbspChili Powder

£0.30

1tspCumin

£0.15

0.5tspOregano

£0.10

1cupChicken Broth or Vegetable Broth

0.5tspSalt(or to taste)

£0.01

0.3tspPepper(or to taste)

£0.05

1boxCornbread Mix(Jiffy Mix or your favorite)

£1.50

1Egg

£0.30

as neededaccording to box instructionsMilk

£0.10

Total Cost

£5.86

£0.98 per serving

Instructions

1.
Turn Instant Pot to sauté function. Add ground beef (or turkey or omitted for vegetarian) and cook until browned, breaking it up with a spoon. Drain off any excess grease.
2.
Add onion and garlic to the Instant Pot and cook until softened, about 3 minutes.
3.
Stir in diced tomatoes, corn, black beans (if not using as ground beef substitute), tomato paste, chili powder, cumin, oregano, salt, and pepper.
4.
Pour in chicken broth (or vegetable broth) and stir to combine.
5.
Turn off the sauté function. Lock the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes.
6.
While the filling is cooking, prepare the cornbread mix according to package directions, using the egg and milk.
7.
Once the cooking time is up, do a quick pressure release.
8.
Carefully remove the lid. Gently stir the filling.
9.
Pour the cornbread batter evenly over the top of the filling in the Instant Pot.
10.
Return the lid to the Instant Pot. Set the valve to venting. Cook on high pressure for 5 minutes. This steams the cornbread.
11.
Carefully quick release the pressure again. Check the cornbread for doneness. If it is still soft, you can either leave the lid off (venting) for 5-10 minutes with the Instant Pot keeping the dish warm, or transfer the entire inner pot to a preheated oven (350F/175C) and broil for a few minutes until the cornbread is golden brown and set (watch carefully!).
12.
Let cool slightly before serving. Garnish with your favorite toppings, such as sour cream, shredded cheese, or green onions.

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My Notes

Nutrition Information

Nutrition per serving (350g)

450 kcal / 1883 kJ

Carbs

40g

15% of RDA

Fat

20g

29% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

8 g

9% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Adjust the amount of chili powder to your liking for a milder or spicier dish.

For a creamier filling, stir in a dollop of sour cream or Greek yogurt after cooking.

You can add other vegetables to the filling, such as bell peppers or zucchini.

Make sure the cornbread batter is evenly distributed to ensure even cooking.

If you don't have an Instant Pot, you can make this recipe in a Dutch oven on the stovetop. Simmer the filling for about 30 minutes, then top with the cornbread batter and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cornbread is golden brown.

Cooking Equipment

Instant Pot

Oven (Optional, for browning)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of chili powder to your liking for a milder or spicier dish.

For a creamier filling, stir in a dollop of sour cream or Greek yogurt after cooking.

You can add other vegetables to the filling, such as bell peppers or zucchini.

Make sure the cornbread batter is evenly distributed to ensure even cooking.

Instant Pot Tamale Pie with Cornbread Topping

Ingredients

Instructions