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.
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. 🙂
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.
Dice up some onions and celery.
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 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 in your diced onion and celery and sauté it for a couple of minutes.
You only need a slight sauté on the celery and onions. Just enough were they start to wilt.
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!
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.
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 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.
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.
Grate up some cheese and top with Homemade Greek Yogurt (in lieu of sour cream).
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
- John Boos Maple Cutting Board with Groove
- Reditainer Extreme Freezer Containers
- Freezer Labels
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Here is the handy printable recipe:
- 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
- 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.
If you like the taste, but prefer less liquid, just simmer out the liquid for a bit. It's your Chili, do as you please. 🙂