Print
Instant Pot Wendy's Chili is equally flavorful and hearty as the stovetop version! #chili #wendyschili #copycatrecipe #instantpot #pressurecooker #sweetandsavorymeals

Instant Pot Wendy's Chili Copycat

Instant Pot Wendy's Chili is equally flavorful and hearty as the stovetop version!

Course Main Course
Cuisine American
Keyword Instant Pot Wendy's Chili Copycat
Prep Time 20 minutes
Cook Time 30 minutes
Coming to Pressure 20 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 643 kcal
Author Catalina Castravet

Ingredients

Chili:

  • 2 lbs ground beef
  • 1 onion diced
  • 2 ribs celery chopped
  • 1 green bell pepper chopped
  • 4 cloves garlic minced
  • 2 cans 10 ounces each - diced tomatoes with green chiles
  • 14 ounces can crushed tomatoes
  • 14 ounces can tomato sauce
  • 14 ounces can kidney beans not drained
  • 2 cans 14 ounces each - pinto beans not drained
  • 1 cup beef broth optional
  • 1 tablespoon white vinegar

Spices:

  • 1 tablespoon cumin powder
  • 1/4 cup chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cocoa powder
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt or to taste

Toppings:

  • Shredded cheddar cheese
  • Sour cream
  • Diced avocado
  • Diced jalapeno peppers
  • Chopped green onions

Instructions

  1. Select Sauté and once your IP reads Hot, add the oil.
  2. Once the oil is hot, add the beef to the pot and DO NOT move for 3 minutes, to get a nice sear on it. Using a wooden spoon, break down the beef and continue cooking for another 5-7 minutes, stirring constantly until the beef is browned well. Drain excess fat.
  3. Add the diced onion and minced garlic and cook for another 2 minutes, stirring often.
  4. Add all the SPICES to the beef, stir and cook for 1-2 minutes.
  5. Now you need to deglaze the pot, when you sear the beef lots of bits and pieces stick to the bottom of the pot, which can later contribute to burning and your pressure cooker won't pressurize.
  6. Add 1/2 cup of the beef broth to the pot and using a wooden spoon, scrape the bottom of the pot until it is clean. Cook the beef in the broth for 5 minutes, to reduce the moisture.
  7. Add the rest of the ingredients from the CHILI section except the tomato-based ones. Stir well to combine.
  8. Add the crushed and diced tomatoes, also the tomato sauce on TOP of the meat mixture. Do not stir.
  9. Close the IP with the lid. Turn the steam release vent to 'sealing' and using the manual setting, set it to cook for 12 minutes at High Pressure.
  10. When the cooking time is up, allow the pressure to reduce on its own without opening the steam release vent for 15 minutes, this is called Natural Pressure Release. After 15 minutes gently release the rest of the pressure by opening the vent.
  11. Open the lid and gently stir the chili.
  12. If you prefer the chili thicker: turn on the Sauté function, use the 'adjust' button to turn it the medium heat setting.
  13. In a small bowl mix 1 tablespoon of cornstarch with 2 tablespoons of water until dissolved and add it to the pot. Gently stir to combine and let it simmer for 5 minutes until it thickens.
  14. Season with salt and pepper to taste.
  15. Serve hot with cornbread, and favorite toppings.
Nutrition Facts
Instant Pot Wendy's Chili Copycat
Amount Per Serving
Calories 643 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 12g75%
Cholesterol 107mg36%
Sodium 2027mg88%
Potassium 1769mg51%
Carbohydrates 49g16%
Fiber 15g63%
Sugar 13g14%
Protein 40g80%
Vitamin A 1250IU25%
Vitamin C 42mg51%
Calcium 207mg21%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.