Instant Pot Wendy’s Chili Copycat Recipe — We’re back with another yummy recipe to try out in your Instant Pot! This time it’s Wendy’s chili. Let me tell you, and this is the best instant pot recipe I have tried yet. It was so easy and quick too! Plus, my kids loved it, and we had plenty of leftovers for lunch the next day. What are you waiting for? Get cooking!
Do you love Wendy’s chili but don’t have an hour to spend in the kitchen? You can make this recipe and have a delicious meal ready in just minutes. Get your kids involved too! They’ll love helping with all the chopping. Making things from scratch is rewarding, and you know exactly what is going into your food when you do it yourself.
There is nothing more comforting and delicious than a hot bowl of homemade Chili, and no one does it better than Wendy’s. It’s one of my true comfort foods for those rainy days and cold, blustery days, or on a day when you need a pick me up!
I truly love making soups, stews, and chilis in my Instant Pot, and this recipe is no different. Soon you will fall in love with making them too! Some of my favorites that I want to share with you are INSTANT POT CHICKEN POT PIE SOUP, INSTANT POT COPYCAT PANERA’S BROCCOLI AND CHEDDAR SOUP, INSTANT POT CURRIED PUMPKIN SOUP, and INSTANT POT NEW ENGLAND CLAM CHOWDER.
What Is Wendy’s Chili Copycat Recipe?
Have you ever wondered what’s in Wendy’s chili recipe? Well, today is your lucky day because we will show you how to make the best copycat Wendy’s chili recipe!
The difference between Wendy’s Chili and other chilis is that Wendy’s uses a blend of beans in its recipe. Made with both kidney beans and pintos in the recipe. Which makes for a filling and delicious recipe!
Do you have a craving for a warming bowl of chili? Let’s get cooking! This recipe is easy to make and will leave your whole family happy. Even the picky eaters in the bunch will enjoy this hearty meal. Add some sour cream, cheese, or even avocado to top it off. There are so many ways you can spice up this dish, too – hot sauce, ground cumin, jalapeño peppers, or black beans are just a few options!
Ingredients Needed For Instant Pot Wendy’s Chili Copycat Recipe
- Lean Ground Beef
- Green Bell Peppers
- Chili Seasoning
- Dark Kidney Beans
- Pinto Beans
- Diced Tomatoes With Green Chilies
- Tomato Sauce
- Black Pepper
How To Make Instant Pot Wendy’s Chili Copycat Recipe
In your Instant Pot, add your meat. Then press the saute button and saute until the meat is browned. (remember to continue to stir it, so it doesn’t stick to the pan and/or burn)
Once it’s browned, add your vegetables, and saute until they are softened, about 5 minutes. Then add your water and chili seasoning, mix well.
Add your beans and the rest of the ingredients and mix well.
Add your lid, make sure the vent is sealed and set the manual high pressure for 10 minutes when the timer beeps, naturally release. When the pressure is done, open your lid, mix well and ladle into bowls and serve.
How To Make Stovetop Wendy’s Chili:
Do you have a favorite Wendy’s Chili recipe? This is the one that I make at home. It tastes just like the real thing and is really easy to make!
This stovetop chili from Wendy’s has all of your favorite ingredients, including pinto beans, kidney beans, tomatoes, onions, jalapeno peppers, cumin, and more. The best part? You can get everything right from your local grocery store. No need for any fancy or hard-to-find ingredients—this dish has it all! Plus, it only takes about 30 minutes to cook up in your skillet (or slow cooker). We love this tasty copycat recipe so much that we had to share it with you…and hopefully soon enough you.
To Make Wendy’s Chili Copycat Recipe On your stovetop, start by browning your meat in the skillet, drain the fat, stir in your vegetables, and simmer until the vegetables are softened, for about 4 to 5 minutes. Add the tomatoes, tomato sauce, chili seasoning, and water, and your beans. Continue to simmer for about 40 to 60 minutes.
Season with salt and pepper before serving.
Great topping suggestions:
The best part of eating chili is all the toppings! Here are a few of our favorites. What are your favorite toppings?
- Cheddar cheese
- Sour cream
- Sliced green onions
- Sliced Avacado
- Tortilla Chips
- Black Olives
- Diced Cilantro
- Lime Wedges
What To Serve Instant Pot Wendy’s Chili Copycat Recipe With
What should you serve with Wendy’s Chili copycat recipe? We’re guessing a lot of moms are asking themselves this question. Here are some great ideas for what to serve with your homemade Wendy’s chili: cornbread muffins, rice cakes, tortilla chips, crackers, or celery sticks.
How To Store
It’s that time of year when you or someone you know is preparing to make a big batch of chili for the Super Bowl. You probably have some questions about how to store it, but don’t worry, we’ve got your back! Here are some tips and tricks for storing chili so it will stay fresh all season long.
The most important thing to do is cool the chili to room temperature, and then ladle the leftover Chili into an airtight container and place the container into the refrigerator. They will last for about 3 to 5 days.
How To Freeze
Moms are always looking for the next best way to save time. One of the easiest and most convenient ways to do this is by freezing leftovers! This is a great freezer meal, and I often make a double batch to freeze some for a later day.
Let the chili cool to room temperature, and then place into a freezer bag, and freeze. You can also freeze Chili in a Freezer Safe container. The chili will remains good for about 2 to 3 months.
Either reheat the frozen chili from frozen or defrost overnight in the refrigerator.
More Instant Pot Soup Recipes:
- INSTANT POT BEEF STEW
- INSTANT POT COPYCAT PANERA’S BROCCOLI AND CHEDDAR SOUP
- EASY INSTANT POT CURRIED PUMPKIN SOUP
- INSTANT POT NEW ENGLAND CLAM CHOWDER
- INSTANT POT CHICKEN POT PIE SOUP
- EASY INSTANT POT FRENCH ONION SOUP
- INSTANT POT CREAM OF BUTTERNUT SQUASH SOUP
- INSTANT POT BROCCOLI AND CHEDDAR CHEESE SOUP
- 2 pounds of lean ground beef
- 1 onion, peeled and diced
- 1/2 cup chopped bell pepper
- 1 jalapeno, seeded and diced
- 3 stalks of celery, peeled and diced
- 1 package of chili seasoning
- 1 cup of water
- 1-15 ounce can of dark kidney beans
- 1-15 ounce can of pinto beans
- 1-15 ounce can of diced tomatoes with green chilies
- 1-15 ounces of tomato sauce
- Optional: Salt and pepper to taste
- In your Instant Pot, add your meat. Then press the saute button and saute until the meat is browned. (remember to continue to stir it, so it doesn't stick to the pan and/or burn)
- Once it's browned, add your vegetables, and saute until they are softened, about 5 minutes. Then add your water and chili seasoning, mix well.
- Add your beans and the rest of the ingredients and mix well.
- Add your lid, make sure the vent is sealed and set the manual high pressure for 10 minutes when the timer beeps, naturally release.
- When the pressure is done, open your lid, mix well and ladle into bowls.
- Plate, serve, and enjoy!
This recipe can be altered in the following ways:
- Use ground turkey or chicken instead of ground beef.
- If you find that you have a lot of grease after cooking your ground beef meat, drain the fat out.
- This is a great recipe to double, triple for leftovers, and freezes rather well.
- Add some spices or hot sauce, to make it a bit spicier.
Amount Per Serving: Calories: 1015Total Fat: 38gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 227mgSodium: 1860mgCarbohydrates: 74gFiber: 20gSugar: 8gProtein: 95g
ForkToSpoon.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although we try to attempt to provide accurate nutritional information, these figures are only estimates.