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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Table of Contents
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 am about to make this and its my first time using one. What pressure setting should I have it at low med high? Thanks!
Thank you so much for this post.
This is the first real Instapot recipe I’ve made (besides rice) and it turned out really good.
PS, there’s too much chili powder in this, WAY too much. Wendy’s is very mild. And I don’t remember how much the Wendy’s chili pot holds, maybe 2 gallon, but they rough chopped a whole head of celery and put it in there, so that’s a lot more than a cup. They just laid the whole head on the chopping board and chopped it with the knife til they got to the heel and put it all, including leaves, in the pot.
Sorry, this doesn’t read correctly. They did not, of course, put the heel in the pot.
I just thought I’d add this: I worked for Wendy’s in the early 80’s when they had a salad bar, and at night, everything left on the salad bar except the dressing, croutons, and lettuce went into the chili. 🙂 That meant the green onions, cheese, olives, red onions, tomatoes, green peppers, banana peppers, everything. It was the best thing I ever ate in a fast food restaurant. You’re right about the canned beans, and this recipe really was never intended for small batches. Make it, put it in containers and freeze it. It freezes beautifully. I’d also like to add, don’t overcook this chili. It does not do well long term on the stove. Instead, reheat as needed. I think there’s more than 1/2 a teaspoon of sugar in the real one, but adjust to taste. You’re right about the tomato juice!
Thanks for sharing. I love this chili!
Made for dinner on a night when my daughter had practice until 9pm. Turned out great! Easy and quick dinner for a busy night!
Is this good for a slowcooker too?
What would the sodium content of this look like? Tomato juice is a sodium bomb.
I live alone and only have a 3qt. instant pot.where would I cut down on stuff.
Forgot to add, ALL your recipes are Awesome, Great Job, and Keep them Comin On, Don’t stop it Now!!..(great, now I have that tune in my head lol, but whatever, You Site is Fab!! 😉
LOVE Wendy’s Chili, and Thanks OSO for sharing!! …(.and since I am an original St.Louis girl, bring on those beans, lol! 😉
It sounds so great! I have just bought a Instant Pot, can’t wait to try this Wendy’s Chili.
Hi, How do I join this group?
Which group?
Thanks for giving directions for the instant pot. I am always looking for recipes for things to use it for besides my usual soups and stews. I’m going to make this this week. It’s perfect for the cold weather here in MA. I love trying your recipes. Thanks!!
I hope you enjoy the chili! This recipe came about during one of our rare cold spells in Texas.
So – do not HAVE an Instant Pot- not GETTING an Instant Pot- do have a great slow cooker….how do I adapt this to stovetop cooking – any change except for timing?
Or to a slow cooker?
See the link provided for stove top or crock pot above the recipe.
Sure, this is the link. https://copykat.com/wendys-chili-2/
Thanks on your marvelous posting! I truly enjoyed reading it,
you might be a great author.I will make certain to bookmark your blog and will eventually come back later.
Yep just freeze what you don’t eat. I use V-8 juice also. Love this chili…
Why such hefty ingredients. Please….please….how about ingredients for 4 servings?
I can’t cut this recipe down any further, as I can’t add say 2 half cans of beans. Have you considered freezing the left over chili.
Sure you can. I have made many recipes using only a cup of something from a can or even less than half a can. One could always add the full 2 cans of beans, or just add one can of one of the beans. 🙂 The recipe wouldn’t be an exact replica, but I don’t think one can go wrong with chili.
Your point is well taken, you are completely right it’s just chili. If i want it to be a copycat of Wendy’s, and not just a great or even passable chili recipe, I really need the ingredients that they add. When I create recipes I try to write them to be a bit standardized. I don’t want people upset that they have a half a can of this, and 2/3 of a can of that open.
Thank you for your comment.
You can change the amount of servings by sliding the portions, it will modify the ingredients.
I made this on top of the stove this weekend! It was wonderful. Full bodies, smooth and spicey. I added full compliment of chili powder, cumin and red pepper flakes++! It took a little more prep time than my usual throw it together recipe but the end result was worthy it. Thank you for taking the time to copy-cat a recipe.