Instant Pot Wendy's Chili Copycat Recipe is an easy way to make the popular chili at home. This simple recipe is made with pantry-staple ingredients, and it takes just minutes to make!
This Instant Pot Wendy's chili copycat recipe is an easy way to make the popular chili at home! The chili is really simple, and it's made with pantry staple-ingredients.
It takes just a few minutes of prep, but the chili tastes like it was simmered all day. The chili is so easy and so good!
How to make Instant Pot Wendy's chili copycat recipe
Step 1: Press sauté.
Step 2: When the Instant Pot, reads "hot", add the ground beef. Cook until browned, stirring to break up the beef.
Step 3: Add in the onion and celery, and cook until the vegetables have softened, about 2-3 minutes.
Step 4: Press cancel.
Step 5: Stir in the beef broth, scraping up any browned bits from the bottom of the pot.
Step 6: Add the crushed tomatoes, tomato sauce, kidney beans, red beans, chili power, ground cumin, garlic powder, salt, ground black pepper, oregano, sugar, and cayenne pepper. Do not stir.
Step 7: Cover and lock the lid. Make sure that the pressure release valve is set to sealing.
Press manual high pressure and adjust the time to 10 minutes.
Step 8: When the cooking time has finished, let the pressure release naturally for 10 minutes.
Step 9: Turn the pressure release valve to venting to release any remaining pressure. Unlock and remove the lid. Give everything a good stir.
Step 10: Season with additional salt and pepper to taste.
Serving suggestions
The chili can be served with a number of toppings, such as
- Shredded cheese
- Sour cream
- Sliced green onions
Serve the chili with crackers, corn bread, or fresh bread.
Recipe FAQs
You can! The cooked chili should be cooled to room temperature. Place the chili in a freezer-safe container. Freeze for up to 3 months.
Absolutely! Increase the chili powder, cayenne pepper, or both for a spicier chili. Cut back on the chili powder and cayenne pepper for a milder chili.
Storage
Store any leftover chili in an airtight container in the refrigerator. The chili will keep for up to 4 days when properly stored in the fridge.
Instant Pot Wendy's Chili Copycat Recipe
Equipment
Ingredients
- 1 ½ pounds lean ground beef
- 1 cup diced white or yellow onion diced
- 1 cup diced celery
- ¼ cup reduced-sodium beef broth
- 28 ounce can crushed tomatoes
- 15 ounce can tomato sauce
- 15.5 ounce can kidney beans drained and rinsed
- 15.5 ounce can red beans drained and rinsed
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon oregano
- ½ teaspoon sugar
- ¼ teaspoon cayenne pepper
Instructions
- Press sauté.
- When the Instant Pot, reads "hot", add the ground beef.
- Cook until browned, stirring to break up the beef.
- Add in the onion and celery, and cook until the vegetables have softened, about 2-3 minutes.
- Press cancel.
- Stir in the beef broth, scraping up any browned bits from the bottom of the pot.
- Add the crushed tomatoes, tomato sauce, kidney beans, red beans, chili power, ground cumin, garlic powder, salt, ground black pepper, oregano, sugar, and cayenne pepper. Do not stir.
- Cover and lock the lid. Make sure that the pressure release valve is set to sealing.
- Press manual high pressure and adjust the time to 10 minutes.
- When the cooking time has finished, let the pressure release naturally for 10 minutes.
- Turn the pressure release valve to venting to release any remaining pressure.
- Unlock and remove the lid.
- Give everything a good stir.
- Season with additional salt and pepper to taste.
Notes
- Ground beef: If your ground beef is lean, you shouldn't need to drain the grease.
- Sugar: Feel free to omit the sugar if you prefer.
- Nutrition values are estimates
Steph
My picky kid said this was better then wendys chili! Haha! Thanks for keeping us out of the drive thru!
Kate
I'm glad your family liked it!!