Instant Pot Wendy’s Chili is equally flavorful and hearty as the stovetop version! But it is quicker to make, it takes a fraction of the time and is perfect for sudden cravings!
It is cold outside and going out is not an easy option. And so, I create my favorite dishes right in my kitchen! With this copycat recipe, there is no more need to go to Wendy’s. I like it with my Broccoli Cauliflower Salad, Baked Potatoes, and Tater Tots!
Pressure Cooker Wendy’s Chili
Instant Pot Wendy’s Chili is meaty, savory, and rich with all the vegetables, protein, and spices it contains.
At home, you will not have a stash of frozen cooked hamburger patties like the fast-food chain has. Wendy’s uses these to make their chili. So, for the home cook, we use fresh ground beef instead.
Aside from that, this copycat recipe accurately gives the taste and texture of the real thing. You have unlimited freedom, too, when it comes to taste and how much of each ingredient you want it to have.
If you want more meat, then, you are free to add more. If you do not like beans, then, you can leave them out, too.
Using the Instant Pot cuts the cooking time significantly. The stovetop version will require about an hour of simmering alone. But using the IP will only set you back just a few minutes of actual pressure-cooking. Isn’t it convenient?
What is in Instant Pot Wendy’s Chili?
For this recipe, you will need these main ingredients:
- Ground beef: You can substitute or combine ground turkey. The leaner the beef is, the better.
- Spices: Prepare cumin powder, chili powder, paprika, cocoa powder, black pepper, and salt.
- Beans: For this recipe, I use kidney beans and pinto beans. You can also have pink beans.
- Tomatoes: Since the base is mostly made up of tomatoes, then, you need tomato sauce, stewed, and diced tomatoes.
- Other Vegetables: Adding celery is a must. If you do not, then, it will not taste authentic. Other veggies to add are bell pepper, onion, and garlic.
- Toppings: I like putting sour cream, shredded cheese, and green onions. They taste great and they look beautiful against the red chili, too.
How to make Instant Pot Wendy’s Chili:
- Sauté: Use the sauté function of the IP to brown the beef. You can drain the fat if you find it excessive. Then, you can also add vegetables and cook for a few minutes.
- Combine: Stir in the rest of the ingredients except for the tomatoes. When you add the tomatoes, just put them on top of everything else so they will not touch the bottom of the pot where they can burn easily.
- Cook: Set the IP accordingly and wait for it to be done. Then, depressurize. All the details are in the recipe card below. The actual cooking will not take long and be careful with opening the lid upon releasing the pressure.
- Serve: Open the lid, stir everything, and ladle portions in small bowls. Garnish and serve warm!
How to make stovetop Wendy’s Chili:
You can use the Dutch oven for this. For the details, read this recipe for the stovetop version.
Is Wendy’s Chili good for you?
The large fast-food version has only 250 calories with only 7 grams of fat. It is protein-rich and fiber-rich making it quite a great option for those wanting to lessen their calorie intake.
But the homemade version is better in my opinion. Making this from scratch means that you can leave out the preservatives.
How to Store:
- Refrigerate: Cool it down completely and store in airtight containers in the fridge for up to 4 days.
- Freeze: To extend the shelf life to 4 months, you can put it in freezer bags. Remember to thaw first before reheating.
- Serve it with cornbread, potato side dishes, or nachos.
- The leaner the beef, the better it is for you to keep the flavor. Draining any fat may lose of that meaty flavor that you want.
- Feel free to vary the amount of chili powder depending on your tolerance to spicy food.
Instant Pot Wendy's Chili Copycat
Prep time: 20 minutes Cook time: 30 minutes Total time: 1 hr 10 mins