Instant Pot Wendy’s Chili [Copycat Recipe] lets you make your favorite take out chili at home. Pressure cooking makes it fast!
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Instant Pot Wendy’s Chili [Copycat Recipe]
Making Wendy’s chili using your Instant Pot, Ninja Foodi or Pressure Cooker is so simple and best of all, you know exactly what it in your chili.
Cast of Ingredients for Instant Pot Wendy’s Chili
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. 🙂
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Ingredients to Instant Pot Wendy’s Chili
- Ground Beef
- Kidney Beans and Pinto Beans
- Onions and Tomatoes
- Tomato Sauce
- Seasonings for the perfect spice
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
Diced onions and celery soften so quickly when cooked under pressure.
Brown the Beef
Ground beef is first browned in hot oil. Make sure you break a part the meat really well, so that it is in crumbles. I recommend this Meat Chopper/Masher for the job.
Can Ground Turkey Be Used?
- Yes, is sure can. While the flavor will be different from Wendy’s chili made with ground beef, there are some things you can do to “beef” up the ground turkey to make it very similar to Wendy’s.
- Ground pork or ground chicken can be subbed in too. It’s your meal and you are making it at home, so do as you please.
Pro Tip: Turkey is less flavorful and drier than ground beef. A shot of Worcestershire Sauce and a little extra oil will boost the flavor.
Drain any excess oil. Break up the Beef
If using lean mean, there won’t be much excess oil.
Pro Tip: The super broken up meat is key to this Instant Pot Wendy’s Chili.
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.
Type of Tomatoes for Instant Pot Wendy’s Chili
- Beefsteak tomatoes are what you want to use. Make sure they are perfectly ripe, firm to the touch, but not mushy.
- In a bind, you can use tomatoes on the vine or Roma tomatoes.
Pro Tip: Tomatoes should be firm, yet give slightly when squeezed.
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.
Seasonings for Instant Pot Wendy’s Chili.
- Ground Cumin
- Ground Chili
- Sea Salt
- Freshly Ground Black Pepper
Pro Tip: Once seasonings have been ground and packaged for sale (like in grocery stores), they begin to lose their potency. When buying ground seasonings, it is best to buy in small quantities and replace at least yearly, for optimum flavor.
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 soupy chili.
Did you know that many doctors recommend Wendy’s Chili, when bariatric patients are able to start on soft food? Interesting, huh?
Pro Tip: If you love Wendy’s Chili, but prefer a thicker chili, a few minutes of simmering will thicken up the liquid. You will have the same great flavor as Wendy’s, just a thicker version.
Add in Fresh Water
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).
More Copycat Recipes to Make:
- Instant Pot P.F. Chang’s Garlic Noodles [Copycat]
- Air Fryer Chick-fil-A Chicken Sandwich {Copycat Recipe}
- Copycat KFC Coleslaw Recipe (like the restaurant)
- Instant Pot Starbucks Egg Bites
Kitchen Equipment and Essentials
- Instant Pot Electric Pressure Cooker, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Porcelain & Bamboo Salt Box with Spoon
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Reditainer Extreme Freezer Containers
- Freezer Labels
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Here is the handy printable recipe:
Instant Pot Wendy’s Chili [Copycat Recipe]
Print Pin Save RateIngredients
- 1 pound Ground Beef or Ground Turkey
- 14.5 oz Tomato Sauce
- 14.5 oz Kidney beans with liquid
- 14.5 oz Pinto Beans with liquid
- 1/2 cup Yellow/Brown Onion diced
- 4 oz Green Chilies diced
- 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
- 1.25 cups Fresh Water
Recommended Products
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
This is my family’s favorite chili recipe! I have made minor tweaks (like omitting the pepper) for our taste buds, but am thankful for the recipe. My husband and I entered it in a chili cook off last night and we won! This is a keeper for sure!
Thank you so much, Christi. Jill
This is my go to chili recipe now. The addition of the green chilis works well for our palates. The consistency ends up a bit thinner than some other recipes but since I like my chili over rice/Fritos /spaghetti it works out perfectly.
Thank you, Allison. Jill
We love this Wendy’s Chili recipe. Definitely like it not thick, like some people. I usually cook my dry beans in the IP ahead of time and put 2 cooks in each freezer baggie. When I make this chili, I throw them in frozen. I like using fresh tomatoes and ALWAYS add garlic as well. We usually double the seasonings except chili powder. It seems to be enough. My husband like rice with/in his chili and he likes it thicker than I do. So, I make it separate and add it to his bowl.
Thank you, Sandy. Jill
First 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. 🙂
Thank you so much, Vivian. I am so glad your family enjoys my chili recipe. Jill
I 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.
I 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.
Can canned tomatoes be used instead of fresh?
My 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!
Awwww, Alison, that is so sweet. Please tell her I said thank you and am so glad she liked the chili. Jill
Made 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.
Hi Jennifer. Thank you for taking the time to comment. I am glad you enjoy this recipe. Jill
I only have one tomato and no time to go buy more. Have you ever used canned tomatoes in a pinch?
I 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.
Do I cook meat first for chili
Made this for my mom who is a Wendy’s chili fan and she said that it was perfect, just perfect. Thanks for the recipe.
I 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.
I 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.
It 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!
Hi Mandi~
Congrats on your success. Sounds like you are enjoying cooking.
Jill
This 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.
Hola!! 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.
I 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.
Hi. 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
Could I make this in a Dutch oven instead?
You can throw in some rice to take up the moisture
If I wanted to double this recipe would there be a change in cooking time?
Thanks!
Hi Carly~
There would not be a change in cooking time, but, please reduce the liquid by 1/2 cup.
Jill
Cook on high heat for20 minutes…high heat orhigh pressure?
Hi Don~
It’s high pressure. Thanks so much and I have made that correction. 🙂
Enjoy.
Jill
Hi 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.
Hi 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
I 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!
Hi Charlene~
Wendy’s Chili is pretty good! I am sure you will love your new purchase and I look forward to your results.
Jill