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4.75 from 4 votes
Chili con Carne with Cornbread Dumplings in an oval cast iron Dutch oven on a white table.
Chili con Carne with Cornbread Dumplings - Pressure Cooker Method
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
I love the smoky flavor of this bean-less chili con carne with cornbread dumplings. Most of that smoky flavor comes from the chipotle peppers in adobo, but the smoked paprika helps too.
Course: Entrées
Cuisine: mexican, Tex-Mex
Keyword: Beef, Chicken, Pasta, Quick and Easy
Servings: 6 to 8
Calories: 717 kcal
Author: Meredith Laurence
  • 2 tablespoons vegetable oil
  • 3 pounds boneless chuck or round roast cut into bite-sized pieces
  • salt
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 to 3 chipotle peppers in adobo sauce chopped (about 3 to 4 tablespoons)
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground dried cumin
  • ½ teaspoon smoked paprika
  • 1 28-ounce can tomatoes
  • 1 cup beef stock
  • ¼ cup chopped fresh cilantro or parsley

    Cornbread Dumplings:
  • 1 cup cornmeal white or yellow
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup buttermilk or plain yogurt
  • 1 egg lightly beaten
  • 4 tablespoons butter melted
  • 1 red or green Jalapeño pepper sliced
  • fresh cilantro chopped
  1. Pre-heat a 6-quart multi-function pressure cooker on the BROWN or SAUTE setting.
  2. Add the oil and brown the beef pieces in batches, seasoning with salt. Add the onion, garlic, chipotle peppers and spices and cook for another 2 minutes. Add the tomatoes and the beef stock, scraping the bottom of the pot to pick up any brown bits. (If your cooker doesn’t have a brown setting, use a Dutch oven on the stovetop for the steps above and transfer the contents to the cooker now.) Return the beef to the cooker, cover and lock the lid in place.
  3. Pressure cook on HIGH for 15 minutes.
  4. While the chili is cooking, make the cornbread dumpling mixture. Combine the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. Combine the buttermilk, egg and butter in another bowl or measuring cup. Add the buttermilk mixture to the dry ingredients and mix until just combined. Set the mixture aside.
  5. Let the pressure drop NATURALLY and carefully remove the lid. Season the chili to taste again with salt and stir in the cilantro. Drop dollops of the cornbread dumpling batter into the chili. Cover with a lid and bring the chili back to a simmer using the BROWN or SAUTE setting. Simmer for 5 to 6 minutes or until the dumplings are fully cooked through.
  6. Serve the chili in a bowl with a cornbread dumpling on top and a hearty bean salad on the side.

Recipe Video

Nutrition Facts
Chili con Carne with Cornbread Dumplings - Pressure Cooker Method
Amount Per Serving
Calories 717 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 18g90%
Cholesterol 201mg67%
Sodium 926mg39%
Potassium 1281mg37%
Carbohydrates 45g15%
Fiber 5g20%
Sugar 6g7%
Protein 57g114%
Vitamin A 1150IU23%
Vitamin C 4.8mg6%
Calcium 167mg17%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.