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How To Make Instant Pot Wendy's Chili Copycat Recipe

Instant Pot Wendy's Chili (Copycat)

3.67 from 59 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 10 minutes
20 minutes
Total Time: 45 minutes
Servings: 8 Servings

Description

A faithful copycat of Wendy's famous chili, made in the Instant Pot in 45 minutes. Mild, tangy, and loaded with two kinds of beans — with a from-scratch spice blend and a layering method that prevents burn notices.

Ingredients 

Chili

  • 2 pounds lean ground beef, 90/10
  • 1 large onion, peeled and diced
  • 1 medium green bell pepper, seeded and diced
  • 3 stalks celery, diced
  • 1 small jalapeño, seeded and minced (optional — omit to match the original)
  • 1 cup beef broth
  • 15 ounces dark red kidney beans, undrained
  • 15 ounces pinto beans, undrained
  • 15 ounces diced tomatoes, with green chiles, undrained
  • 15 ounces tomato sauce
  • 1 tablespoon white vinegar

Spice Blend

  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper

Instructions

  • Set the Instant Pot to Sauté (High). When it reads HOT, add the ground beef in an even layer. Let it sit undisturbed 3–4 minutes to brown, then break it up and cook until no pink remains, about 8 minutes total. Drain excess fat if needed.
  • Add the onion, celery, bell pepper, and jalapeño if using. Sauté 3–4 minutes, until the onion is translucent. Press Cancel.
  • Pour in the beef broth and scrape the bottom of the pot thoroughly with a wooden spoon until nothing is stuck. Do not skip this.
  • Stir in the entire spice blend, then add both cans of beans with their liquid. Stir to combine.
  • Pour the diced tomatoes with green chiles over the top, then the tomato sauce on top of that. Do not stir. Leave them layered on the surface.
  • Secure the lid, set the valve to Sealing, and Pressure Cook / Manual on High for 10 minutes.
  • When the timer beeps, allow a 10-minute natural pressure release, then turn the valve to Venting to release remaining pressure.
  • Remove the lid and stir everything together. Stir in the vinegar. Taste and adjust salt. For a thicker chili, use Sauté and simmer 5–10 minutes, stirring often.
  • Let rest 10 minutes before serving. Top with shredded cheddar, sour cream, and diced onion.

Equipment

  • Instant Pot
  • Ninja Foodi

Notes

  • Do not drain the beans. The canning liquid thickens the chili.
  • Wendy's chili is loose, closer to a thick soup than a stew. Add broth if yours is too stiff.
  • Better on day two. Make it ahead when you can.
  • Bean-free version: Omit both cans of beans, increase beef to 2½ pounds, reduce broth to ½ cup, and add an extra 8 ounces of tomato sauce.
  • Storage: Refrigerate up to 4 days; freeze up to 3 months.

Nutrition

Serving: 1ServingCalories: 352kcalCarbohydrates: 37gProtein: 36gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 70mgSodium: 800mgPotassium: 1291mgFiber: 12gSugar: 6gVitamin A: 1454IUVitamin C: 26mgCalcium: 105mgIron: 8mg