Pressure Cooker Copycat Wendy’s Chili Recipe tastes just like you picked up your order from Wendy’s. In under 30 minutes and without leaving the house, you can have Wendy’s Chili.
Pressure Cooker Copycat Wendy’s Chili
This is a very good Copycat version of Wendy’s Chili, that I found on line a few years ago. I have converted it for the Pressure Cooker.
Wendy’s Chili is more like a Chili Soup, so please don’t be surprised that this Pressure Cooker Copycat Wendy’s Chili Recipe will have a lot of liquid in your finished soup/chili.
If you like the taste, but prefer less liquid, just simmer out the liquid for a bit. However, then it is not just like Wendy’s Chili. It’s your Chili, do as you please. 🙂
Cast of Ingredients for Pressure Cooker Copycat Wendy’s Chili Recipe
Hey, are you making fun of my onions? Those were grown in my garden and picked, just now, for this recipe! Those tomatoes are from our garden too. They are kind of small, so I used three instead of two large. 🙂
This recipe is very simple and is basically all canned stuff.
For a competition chili recipe, try my Pressure Cooker Competion Chili con Carne or my Tex Mex Turkey Chili. For a pub style chili, try this Sweet & Spicy Beef, Bison & Beer Chili.
Dice up Onions and Celery
Dice up some onions and celery.
Brown the Beef
Select Sauté or Browning on your Pressure Cooker and allow to fully heat. To make a stainless steel pot non stick, you need to heat the pot first, before adding a fat. This will help to prevent the food from sticking to your pot.
You can see that I used pretty lean ground chuck. Therefore, after the pot was very hot, I drizzled in a bit of Olive Oil to the Pressure Cooker cooking pot and then added the beef. Mix the beef around with your Spatula, making sure to break it up into little pieces.
Drain any excess oil. Break up the Beef
Drain any oil from the pot. Continue to break up the beef with your Spatula, until it is in little pieces, like you see above. The super broken up meat is key to this Pressure Cooker Copycat Wendy’s Chili Recipe.
Add Diced Onion and Celery
Add in your diced onion and celery and sauté it for a couple of minutes.
Only slightly sauté the onions and celery
You only need a slight sauté on the celery and onions. Just enough were they start to wilt.
Dice up the tomatoes
Dice up the tomatoes. Don’t these look pretty? They were just picked from our garden! Fresh tomatoes are so delicious. I like to slice a tomato and put it on my bagel, for breakfast. Yummy!
Combine the Seasonings
I like to combine the seasonings in a Little Ramekin, so that when I am ready to add them, they are all measured and ready to go. Note, if you measure and add each seasoning to the hot pot, you risk steam getting into the jar with the seasoning.
Add in the rest of the ingredients
Have all the cans and everything ready in advance. After the celery and onions are a bit wilted, add in the rest of the ingredients. Don’t drain the beans, just add them in, liquid and all. Remember, Wendy’s Chili is a very liquidy chili.
Did you know that many doctors recommend Wendy’s Chili, when bariatric patients are able to start on soft food? Interesting, huh?
Add in Fresh Water
Add in some fresh water. I used 1.5 cups of water for this recipe. If you want to add a bit less, that’s fine. I like to use the full amount and then simmer for a couple of minutes after the pressure has released.
Literally a couple of minutes and then turn off the pot. Wendy’s Chili is like a Chili Soup, so if you are doing this recipe, I assume you want it to be just like Wendy’s Chili.
For a really good everyday chili, try my Pressure Cooker Competition Chili Con Carne. It’s my favorite chili. I know Texans don’t like beans in their chili, but we love this Pressure Cooker Tex-Mex Chili with Beans. I named it so, even though beans are taboo in Texas. I am a rebel, you know.
Looks just like Wendy’s Chili
This looks just like Wendy’s Chili. I did not drain the liquid before taking a picture. I just put my ladle in the pot and scooped up some for the picture. It looks like a Chili Soup and it is yummy!
Again, if you want this less watery, just simmer it. Be careful, as it will cook down fast and thicken as it cools.
Ready for the Freezer in Reditainers Extreme Freezer Containers
This makes a lot and freezes really well. We have enough for several more meals. Labeled and all ready for the freezer. These Reditainer Extreme Freezer Containers are wonderful, BPA free and cheap!
Pressure Cooker Copycat Wendy’s Chili Recipe
Grate up some cheese and top with Homemade Greek Yogurt (in lieu of sour cream).
Enjoy!
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
- Reditainer Extreme Freezer Containers
- Freezer Labels
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
Pressure Cooker Copycat Wendy's Chili Recipe
Print Pin RateIngredients
- 1 pound Ground Beef or Ground Turkey
- 1 14.5 oz can Tomato Sauce
- 1 14.5 oz can Kidney beans with liquid
- 1 14.5 oz can Pinto Beans with liquid
- 1/2 cup Yellow/Brown Onion diced
- 4 oz can diced Green Chilies
- 1/4 cup Fresh Celery diced
- 2 medium tomatoes diced
- 1 teaspoon Ground Cumin
- 2 Tablespoons Chili Powder
- 1 teaspoon Freshly Ground Black Pepper
- 2 teaspoons Sea Salt
- 1.5 cups Fresh Water
Instructions
- Chop vegetables, combine spices and open all cans, as this moves fast.
- Select Sauté or Browning on your Pressure Cooker and allow to heat.
- Add a drizzle of Olive Oil.
- Break up the ground beef as you go and then drain off any excess fat.
- Break up the beef until it is totally crumbled.
- Add the celery and onions and sauté for about two minutes.
- Add the rest of the ingredients.
- Lock on Lid and close Pressure Release Valve.
- Cook on High Pressure for 20 minutes.
- When Beep is heard, allow a full Natural Pressure Release.
- If desired, simmer for two minutes to reduce come of the liquid.
- Top with Grated Cheese.
Notes
Nutrition
PIN this Pressure Cooker Copycat Wendy’s Chili Recipe!
Pressure Cooker Copycat Wendy’s Chili
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Vivian Mae Robinson says
February 16, 2019 at 3:32 pmFirst off… I’m not one to leave ratings. I try recipes and either claim it is a keeper or not. With that said let me say… THIS CHILI IS PERFECT!!!! I’m at a loss for words to explain how much this tastes like I just brought it home from Wendy’s. I am sure that ‘This Old Gal’ is either a past or present employee of Wendy’s or an undercover spy. Whatever the truth of this matter is… THIS is the correct recipe. My family can’t thank you enough for sharing this. Last night there was enough chili for us to have ‘as much as we wanted’ rather than a half a cup of chili tease. 🙂
Jill says
February 17, 2019 at 2:25 pmThank you so much, Vivian. I am so glad your family enjoys my chili recipe. Jill
BluEyedBrat says
December 7, 2018 at 5:29 amI made this yesterday and doubled it. I only had two Roma tomatoes so used a can of petite diced tomatoes as well. The only thing for me was that the chili powder made it TOO spicy, even for my husband who loves spicy foods. We had to throw the grandkids’ Goldfish crackers in there to lessen the heat and I only added one more tablespoon instead of two more. Next time I think I’ll only add the 2tbs for the single batch & see what happens.
Elizabeth Quiroz says
October 31, 2017 at 9:12 pmI made this tonight after truck or treating, and realized as it was releasing, I forgot the tomatoes. Suggestions on how to fix it? Heat it up with a can of diced tomatoes? Hope the tomatoes sauce was enough? I’m sad, because I got it started late, and I was looking forward to this tonight.
Nati says
September 20, 2017 at 2:02 pmCan canned tomatoes be used instead of fresh?
Alison Snow says
August 31, 2017 at 12:26 pmMy ten-year old daughter said she wished she could tell you that this was the best chili in the universe, so I told her I would pass on the message. We all love it!
Jill says
August 31, 2017 at 5:41 pmAwwww, Alison, that is so sweet. Please tell her I said thank you and am so glad she liked the chili. Jill
Jennifer says
June 24, 2017 at 7:18 pmMade this again last night for at least the 6th time. My favorite chili recipe, whether in the IP or not.
I only use enough water to swish out the tomato sauce can and it’s still nice and soupy, even after I simmer it for 15 minutes afterward. Make it as-is the first time so you can figure out the adjustments YOU want to make for YOUR ideal chili. Personally, I like it halfway between thick and soupy, with a few extra shakes of cumin and chili powder.
I don’t make any other chili now. This is my go-to recipe. 🙂
We like it on egg noodles with cheese and sour cream on top.
Jill says
June 24, 2017 at 11:12 pmHi Jennifer. Thank you for taking the time to comment. I am glad you enjoy this recipe. Jill
Elizabeth says
May 24, 2017 at 6:19 pmI only have one tomato and no time to go buy more. Have you ever used canned tomatoes in a pinch?
Carol Kelzer says
March 21, 2017 at 9:11 amI like to cook dry beans in the pressure cooker with an onion and garlic & pepper and 6 cups of water and about a tablespoon of oil for 25 minutes on high. While this is working, I saute onion and celery, add thawed hamburger then add chopped tomatoes, jalapenos
and seasonings of choice. I add it all back to the pressure cooker after I did the quick release and keep it on warm and enjoy all in about an hour. No can stuff. Much cheaper and more healthier.
Wendy says
March 14, 2017 at 12:03 pmDo I cook meat first for chili
Lori says
February 1, 2017 at 3:02 amMade this for my mom who is a Wendy’s chili fan and she said that it was perfect, just perfect. Thanks for the recipe.
Doris says
January 25, 2017 at 10:45 amI am just learning about my new 5 quart instant pot. We made your delicious chili last night, and are wondering about timing. It took 20 minutes to come to pressure, 20 minutes to cook, and 20 minutes to NPR, plus saute time for the beef, which seems like a long time. Is this normal? Will it take longer because my IP is smaller? Thanks.
Dave says
January 24, 2017 at 5:55 amI doubled the recipe, but would probably not do that again since it pretty much fills my instant pot to the max fill line. This causes the chili mixture to heat up really slowly, so that it doesn’t get hot enough to reach “high pressure” until 10-15 minutes into the cook cycle.
I also excluded any additional water, and the consistency is pretty great. Thanks for the great recipe. I’ve got a lot of chili soup to go through now.
Mandi Cook says
January 20, 2017 at 6:27 pmIt worked!! Finally a recipe that didn’t fail!! Very yummy!! I had a jalapeno laying around, so I used it instead of green chilies, and was out of cumin and chili powder so I subbed taco seasoning. It was very yummy!! Can’t wait to go shopping and do it again right!
Jill says
January 21, 2017 at 12:56 amHi Mandi~
Congrats on your success. Sounds like you are enjoying cooking.
Jill
Jennifer says
December 9, 2016 at 9:47 pmThis is so good and so easy! Printed to add to my recipe binder. I used half a can of water, and would use even less next time. Otherwise, I wouldn’t change anything else.
Elvia says
December 6, 2016 at 7:18 pmHola!! Have you any chili recipe without canned beans? I have a “normal” pressure cooker and always use dry beans an cook it every time. Now, I have this wonderful tools, the Instant pot. But, I want recipes made from scratch. I love raw food, organic food. Gracias.
Laure says
December 5, 2016 at 7:27 amI made this and it was the best chili I have ever made. I went back into make it again and I can’t find the list of ingredients with the amount to put in. Please help me. I am craving it again.
Jennifer says
December 7, 2016 at 8:43 pmHi. I’m making it right now and the list is showing. Pasting it here just in case:
1 pound Ground Beef or Ground Turkey
1 14.5 oz can Tomato Sauce
1 14.5 oz can Kidney beans, with liquid
1 14.5 oz can Pinto Beans, with liquid
½ cup Onion, diced
4 oz can diced Green Chilies
¼ cup Celery, diced
2 medium tomatoes, diced
1 teaspoon Cumin Powder
2 Tablespoons Chili Powder
1 teaspoon Black Pepper
2 teaspoons Sea Salt
1.5 cups Fresh Water
Kathyjo Pannkuk says
October 29, 2016 at 9:45 amCould I make this in a Dutch oven instead?
Darlene says
September 29, 2016 at 10:19 amYou can throw in some rice to take up the moisture
Carly says
September 29, 2016 at 7:46 amIf I wanted to double this recipe would there be a change in cooking time?
Thanks!
Jill says
September 29, 2016 at 12:03 pmHi Carly~
There would not be a change in cooking time, but, please reduce the liquid by 1/2 cup.
Jill
Don says
September 4, 2016 at 12:27 pmCook on high heat for20 minutes…high heat orhigh pressure?
Jill says
September 4, 2016 at 5:26 pmHi Don~
It’s high pressure. Thanks so much and I have made that correction. 🙂
Enjoy.
Jill
Donald says
September 5, 2016 at 9:04 amHi Jill. The chili tastes great but was very runny. Was I supposed to drain the liquid from the cans of beans before adding them into the pot? Thanks again.
Jill says
September 5, 2016 at 12:45 pmHi Donald~
Wendy’s Chili is pretty loose. You could always use the saute feature and let it reduce a bit, if you like. The liquid from the beans does go into the pot.
Jill
Charlene says
July 14, 2016 at 8:47 amI just had Wendy’s chili for lunch today. The Instant Pot that I ordered should arrive tomorrow. I’m looking forward to making your recipe for the chili in it!
Jill says
July 14, 2016 at 1:59 pmHi Charlene~
Wendy’s Chili is pretty good! I am sure you will love your new purchase and I look forward to your results.
Jill