Experience Wendy’s famous chili’s comforting warmth in your kitchen with this spot-on Instant Pot copycat recipe. This isn’t just chili – it’s a carefully crafted blend that captures the exact balance of savory beef, tender beans, and aromatic spices that made Wendy’s chili a fast-food legend. The secret lies in using tomato juice instead of water, creating an intensely flavorful base that perfectly mimics the restaurant version.
While Wendy’s traditionally uses leftover burger patties, this home-friendly version starts with fresh ground beef and delivers the same satisfying results. The Instant Pot transforms what would typically be hours of simmering into a quick 20-minute meal perfect for busy weeknights, game day gatherings, or whenever you’re craving that distinctive Wendy’s flavor.
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Why This Recipe Works
The magic happens in the combination of tomato juice and tomato puree, which creates the signature rich, slightly thick consistency that sets Wendy’s chili apart from others. The Instant Pot’s pressure cooking environment allows all the flavors to meld together quickly while maintaining the perfect texture of beans and vegetables. The spice blend is deliberately balanced to provide warmth without overwhelming heat, making it appealing to all palates. Using fresh ground beef instead of pre-cooked patties actually improves the texture while maintaining the authentic flavor profile.
Why This is the Best Wendy’s Chili Instant Pot Recipe
What makes this Instant Pot Wendy’s copycat chili recipe so special? I think it is the tomato juice in the recipe. By adding tomato juice, not water, the final chili is intense and perfect for warming up your soul.
What makes cooking copycat Wendy’s chili so awesome? You can customize the recipe; my base recipe is how to make it taste like theirs.
You can customize it any way you like. I like to add a teaspoon of chipotle powder to my batch of chili. You can also use your favorite chili seasoning instead of combining spices in the recipe.
You can use lean beef, chicken, or turkey for a lower-fat chili.
Wendy’s Chili Ingredients
Protein Base:
- Ground beef – Provides hearty, savory foundation and authentic texture
- Tomato juice – Creates rich, flavorful liquid base instead of plain water
- Canned tomato puree – Adds thickness and concentrated tomato flavor
Bean and Vegetable Mix:
- Canned red kidney beans – Contributes classic chili texture and protein
- Canned pinto beans – Adds creaminess and traditional chili authenticity
- Onion – Provides a sweet, aromatic base for flavor development
- Celery – Adds subtle crunch and vegetal complexity
- Green bell pepper – Contributes fresh flavor and slight sweetness
Signature Spice Blend:
- Chili powder – Delivers primary chili flavor and warm heat
- Ground cumin – Adds earthy, warm undertones essential to chili
- Garlic powder – Provides savory depth without fresh garlic texture
- Salt and ground black pepper – Enhance and balance all other flavors
- Dried oregano – Contributes herbal complexity and authentic taste
- Sugar – Balances acidity and rounds out flavors
- Cayenne pepper – Adds gentle heat that can be adjusted to taste
How to Make Wendy’s Chili in an Instant Pot
- Use the sauté feature to brown the ground beef.
- Cook the meat until it is 90% or more done. Drain excess grease if desired.
- Add all remaining ingredients.
- Cover the pot and make sure the valve is set to “sealing” (the vent is closed).
- Cook on the manual high setting for 6 minutes.
- When the cooking time has ended, perform a quick release. Wait until the remaining pressure is fully released before removing the Instant Pot lid.
- Serve immediately.
What to Serve with Wendy’s Chili
Serve this chili with Fritos, cornbread, or over rice. It’s great for dinner on a cold day or watching football on game day.
Some great chili toppings are sour cream, shredded cheddar cheese, and sliced jalapeno peppers.
Storage & Reheating Instructions
- Refrigerator Storage: Cool completely and store in airtight containers for up to 5 days in the refrigerator.
- Freezer Storage: Transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Microwave Reheating: Heat in a microwave-safe bowl on high for 1 minute, then stir and continue heating in 30-second intervals until hot throughout.
- Stovetop Reheating: Warm in a saucepan over medium-low heat, stirring occasionally until heated.
Popular Chili Recipes
Are you looking for other famous restaurant recipes for chilis? Be sure to check out these chili recipes.
More Wendy’s Copycat Recipes
- Wendy’s Taco Salad
- Wendy’s Breakfast Baconator
- Wendy’s Frosty
- Wendy’s Apple Pecan Salad
- Wendy’s Summer Berry Chicken Salad
- Wendy’s BBQ Ranch Chicken Salad
Popular Instant Pot Recipes
- Instant Pot Beef Tips and Gravy
- Instant Pot Macaroni and Cheese
- Instant Pot Salsa Chicken
- Instant Pot Chicken Tortellini Soup
Be sure to check out more of my hearty soup recipes and the best fast food copycat recipes here on CopyKat.com!
Instant Pot Wendy’s Chili – Easy Copycat Recipe
Ingredients
- 2 pounds fresh ground beef
- 1 quart tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can pinto beans, drained
- 1 medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder (use less for milder chili)
- 1 teaspoon cumin
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Instructions
- Using either a 6 or 8 quart Instant Pot, use the saute feature to brown the ground beef. Cook the beef until it is 90% or more done. Drain if desired.
- To the pressure cooker add all remaining ingredients.
- Cook on the manual high setting for 6 minutes.
- When the chili is done perform a quick release.
- Serve immediately.
I detest cumin so I left that out and made it in a regular kettle on the stove because I don’t have an instant pot nor do I want one, but otherwise followed the directions and it came out fine. Very tasty.
I love chili but usually it gives my acid reflux problems. I made this last night and wasn’t sure how it was going to turn out for me and my acid reflux issues and so much tomato juice/puree but I have to say that it didn’t give me much trouble at all so really pleased. And the recipe is really good. I’ll will be adding this to my chili recipes and will certainly make it again.
I use vegetable juice for that same reason and have no issues.
My Husband loves Wendy’s Chili as do I but we both thought this recipe was alot better than Wendy’s. Will Definitely make this again. It is Amazing
Love Wendy’s chili and I made some adjustments as I’ve done this before. Used red, yellow and green bell peppers. I like heat so I used closer to a cup chili, lol. I couldn’t find tomato juice, substituted spicy V8. Will serve with chopped green onions, sour cream, shredded cheese and corn bread. Yumm! Hubby’s favorite dish for Valentines Day 💝