Instant Pot Wendy’s Copycat chili
This Instant Pot Wendy’s Copycat chili is simple to make and will make you think you are eating a nice hot bowl of Chili from Wendy’s (but healthier) as it combines meat, onion, peppers, garlic, beans, tomatoes, and a variety of seasonings. The best thing about this Instant Pot Chili is that it is ready in less than 45 minutes.
Instant Pot Wendy’s Copycat Chili
I’m not going to lie, I love eating out. It is so easy and convenient and the flavors always taste so good. But recently we have been trying to eat more at home so we have been making all our favorite restaurant dishes at home. We have been loving our Air Fryer Copycat Chick-Fil-A Chicken Nuggets with of course the Copycat Chick-Fil-A sauce as well as our Instant Pot Copycat Olive Garden Chicken Gnocchi Soup. The other day we were feeling like chili from Wendy’s so rather than driving to get some we created this amazing Instant Pot Chili recipe.
This chili recipe tastes exactly like the restaurant, but is healthier and totally customizable exactly how you would like! It is the ultimate comfort recipe to enjoy on a night in with the family.
How to make Instant Pot Chili
- With the electric pressure cooker on the saute mode, heat until “hot.” Add the ground beef and onion. Cook until the beef is completely browned.
- Stir the celery, bell pepper, and garlic into the meat so the residual heat will begin to soften the vegetables. Transfer the meat mixture to a colander to drain well.
- While the meat drains, pour the beef broth into the electric pressure cooker and scrape the bottom with a wooden spoon to deglaze the pot.
- Return the meat mixture to the electric pressure cooker. Also, add the beans and stir to evenly distribute the ingredients.
- In an 8 cup bowl, combine the tomato puree, diced tomatoes, and seasonings. Stir to combine and then pour over the mixture in the electric pressure cooker. Do not stir.
- Place the lid on the pressure cooker and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 30 minutes.
- When the cooking cycle has completed, perform a quick release. Remove the lid and stir the chili.
- Serve with desired toppings: diced onion, shredded cheese, and/or sour cream
Tips Tricks and FAQs
- With this recipe, you can easily double the meat if you would like a more hearty version.
- This recipe calls for ground chuck, but you can use a ground turkey or sausage if you prefer.
- This recipe calls for pinto and kidney beans. You can use all one flavor of beans or use no beans at all if you want to omit them.
- Feel free to add more or less chili powder depending on how spicy you want your chili.
Storage
Fridge
This Insatnt Pot chili stores nicely in the fridge. To store, cool completely and then place in an airtight container for 3-4 days.
Freezer
This chili recipe makes quite a bit. I love to freeze the leftovers in freezer-safe single serving containers. This will keep for up to 4 months.
To thaw place in the fridge overnight.
What do I serve with this recipe?
This Instant Pot Wendy’s Copycat Chili recipe is good with so many different options.
- Serve over a baked potato with cheese.
- With Cornbread.
- Crush tortilla chips and sprinkle on the top.
- Serve over french fries to create nacho fries.
- Serve over nachos to make chili nachos.
For more copycat favorites, try these!
Instant Pot Copycat Panera Baked Potato Soup
Instant Pot Applebee’s Copycat Artichoke and Spinach Dip
Zuppa Toscana Olive Garden Copycat Instant Pot Soup
Instant Pot Copycat Wendy's Chili
This Instant Pot Wendy's Copycat chili is simple to make and will make you think you are eating a nice hot bowl of Chili from Wendy's (but healthier) as it combines meat, onion, peppers, garlic, beans, tomatoes, and a variety of seasonings. The best thing about this Instant Pot Chili is that it is ready in less than 45 minutes.
Ingredients
- 2.25 pounds ground chuck
- 1 large onion, diced
- 1 stalk celery, diced
- 1 green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 ( ounce) can light red kidney beans, drained and rinsed
- 1 ( ounce) can pinto beans, drained and rinsed
- 1 (29 ounce) can tomato puree
- 1 (15 ounce) can petite diced tomatoes
- 2 tablespoons dark chili powder
- 2 teaspoons ground cumin powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Using the saute mode, heat until “hot.” Add the ground beef and onion. Cook until the beef is completely browned.
- Stir the celery, bell pepper, and garlic into the meat so the residual heat will begin to soften the vegetables. Transfer the meat mixture to a colander to drain well.
- While the meat drains, pour the beef broth into the electric pressure cooker and scrape the bottom with a wooden spoon to deglaze the pot.
- Return the meat mixture to the electric pressure cooker. Also, add the beans and stir to evenly distribute the ingredients.
- In an 8 cup bowl, combine the tomato puree, diced tomatoes, and seasonings. Stir to combine and then pour over the mixture in the electric pressure cooker. Do not stir.
- Place the lid on the pressure cooker and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 30 minutes.
- When the cooking cycle has completed, perform a quick release. Remove the lid and stir the chili.
- Serve with desired toppings: diced onion, shredded cheese, and/or sour cream
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 472Total Fat: 24gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 114mgSodium: 1072mgCarbohydrates: 22gFiber: 4gSugar: 5gProtein: 42g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
