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How To Make Instant Pot Wendy's Chili Copycat Recipe

Instant Pot Wendy’s Copycat Chili

3.67 from 59 votes
Author: Fork To Spoon
Prep Time: 20 minutes
Cook Time: 10 minutes
20 minutes
Total Time: 50 minutes
Servings: 6 Servings

Description

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!

Ingredients 

  • 2 pounds lean ground beef
  • 1 large onion , peeled and diced
  • 1/2 cup chopped green bell peppers
  • 1 small jalapeno, seeded and diced
  • 3 stalks celery, peeled and diced
  • 1 package chili seasoning
  • 1 cup water
  • 15 ounces dark kidney beans
  • 15 ounces pinto beans
  • 15 ounces diced tomatoes with green chillies
  • 15 ounces tomato sauce
  • salt and pepper to taste

Instructions

  • 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!

Equipment

  • Instant Pot
  • Ninja Foodi

Notes

Storing, Freezing, and Reheating Instant Pot Copycat Wendy's Chili:

Storing:
  • Refrigerator: Allow the chili to cool to room temperature. Transfer it to an airtight container and store in the refrigerator for up to 4-5 days.
Freezing:
  • Freezer Prep: Once the chili has cooled, portion it into freezer-safe bags or containers. Leave some space at the top as chili expands when frozen.
  • Freeze: Lay the bags flat in the freezer for space-saving storage. The chili can be frozen for up to 3 months.
  • Thawing: For best results, thaw the chili in the refrigerator overnight before reheating. If you're in a hurry, you can also use the microwave's defrost setting.
Reheating:
  • Stovetop: Pour the chili into a pot and reheat on medium heat, stirring occasionally until warmed throughout.
  • Microwave: Place the chili in a microwave-safe bowl, cover loosely with a lid or microwave-safe wrap, and reheat at medium power, stirring occasionally, until heated through.
  • Instant Pot: Pour the chili into the pot and use the 'Sauté' function to reheat, stirring occasionally. Ensure it's well-stirred to avoid any burning at the bottom.
Tip: When reheating, you might need to add a splash of water or broth to achieve your desired consistency, as chili tends to thicken when stored.
Now, enjoy your chili's delectable flavors again, ensuring it's as delicious as the day you made it!

Nutrition

Serving: 1ServingCalories: 444kcalCarbohydrates: 45gProtein: 47gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 94mgSodium: 464mgPotassium: 1581mgFiber: 14gSugar: 6gVitamin A: 633IUVitamin C: 28mgCalcium: 115mgIron: 9mg