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.
Thank you.
The wife and I love this recipe. It’s very tasty, easy to change how hot you make it, and it freezes really well.
I haven’t made this yet but I’m thrilled to find a recipe that’s so close to our family recipe. Most do not call for ground beef, celery, green peppers, and onion in one pot. When I make it next week, can I use 1 # ground beef and more veggies? Also, I’m the only one in the family that likes that much heat. I’ll probably use less chili powder and no cayenne. I usually season to taste (cayenne) in my own bowl. Thanks!
Excellent chili! Tastes just like Wendy’s and VERY fast to make.
My Dad thinks Wendy’s chili is the best, so I made this for him for Christmas. He absolutely loved it! He said it’s even better than Wendy’s. I agree, it’s pretty darn good. I did this in the IP on 7 min HP, then quick release. I was concerned that the tomato juice wasn’t thin enough and I’d get a burn notice, but nope. This was a great recipe, very easy to make.
I am glad this worked for you!
Made it today, except no pinto beans. Excellent!
I’m a granny, too. Love Wendy’s Chili! Couple years back saw an online a warning from a former, ergo probably teenage, employee saying that their chili was made with leftover burgers! His reaction was “yeow, GROSS!” ROTFLMAO!!! what does he think his mama and granny did with leftovers? pitched them out?? That’s what chili is, a way to use up cooked meat scraps. Sorry, can’t rate the recipe, haven’t made it. It’s next on my list! Love all the celery in Wendy’s chili, so I’ll add more celery.
I made this chili in my Instant Pot today! I had the 2003 version of the recipe in my recipe collection. It is the same, except no pinto beans. I did manual high pressure for 10 minutes and natural release (took a long time, almost an hour). I figured the natural release gave more time for the flavors to combine. Delicious!!! It is at least 10 full bowls from this recipe, so lots of leftovers!
I modified the recipe after enjoying a couple of bowls of it in recent years, and it had pinto beans in it. From time to time restaurants modify their recipes.
Excellent recipe for chili. Add a bit more cayenne if you like it spicy. Tried with and without the tomato juice. The tomato juice makes the difference. Highly recommended.
Made this last night and was delicious; however had to cook it on the stove because I kept getting “Food Burn” message. I don’t know what causes this because I followed recipe exactly and am experienced in cooking as well as cooking with the Instant Pot. I did reach out to Instant Pot because I get this message a lot and this Instant Pot is only one month old.
I don’t know what causes that message. Was anything burning inside of the pot?
I got burn message too when I did the chili button. My brother said it is when the beans sink to the bottom. Switched it to manual pressure and no issue.
Thanks for the tip!
This was spectacular! I will be making more of this chili. I already passed this recipe and website to my friend and sister. Thank you for producing this awesome recipe. No more visits to Wendy’s.
When I worked at Wendy’s we would use the left over patties and that made it perfect. This recipe is so close to perfection. Love it
Just wondering if I par boiled Chicken Breast would I cook it the same?
I have never thought about putting the chicken in here, it could work. I am not 100% sure you need to par cook it. You could just add in bite-sized pieces and let it cook in the chili.
The best ever chili. I love it. Quick and easy and plenty for left overs!! Thanks for posting it. I made it and then lost the recipe!! I hunted u tube for a week and found you again. I am now trying to commit it to memory. I may have it tattooed on my arm so I don’t loose it again. Phil.
Oh that’s pretty extreme 😉 I am glad you liked it.
I just got my first “burn” message. I drained the beef. It had not come to pressure. I turned if off, opened the lid, stirred and then added another 1/2 cup of water and restarted the process. Just came to pressure…hope all is well.
This was so good I just made it yummy – Thank you for the Recipe.
Jocelyne
Found this recipe and site as I was looking for a great chili recipe for my daughter’s boyfriend who requested chili as they are coming to visit this weekend from up North. I’ve had Wendy’s chili and I enjoyed very much. I knew this recipe was a winner the minute I found it and read the ingredients. Love the ease of how it all is supposed to come together. While I have never made chili ever, (my husband was always the chili maker in our family) I truly believe that this recipe is going to be one that I make again and again. Thanks for a great recipe!
Can’t wait to make it.
I hope you enjoy this chili.
Wow ! It was so good ! It’s 90% close to the taste of Wendy’s! I used the 90% ground beef and my wife said the meat is too lean compare with Wendy’s! I think the salty taste is just perfect ! But I increased the vege portion and make the chili more chewable ! 6 mins is perfect for the vege and the beans still great ! Overall it’s a very healthy dishes ! Thanks ?
Loved the instant pot recipe for Wendy’s chili.
Any more copycat instant pot recipes??
I CAN’T WAIT WENDY’S CHILI. I LOVE IT I WOULD ALSO LOVE A RECIPE FOR CHRISTOS ROSA MARINA SOUP. IT’ FANTASTIC & IT’S A FAMILY RECIPE THAT THEY DON’T GIVE OUT.. I’M 83 AND LOVE THAT SOUP.
Thank you for your request, I don’t have the recipe for Christos Rosa Marina Soup, but I will keep it in mind.
Loved this recipe, I hate going to the drive through and ordering 8 or 10 servings, coming back home, and pouring it into a pot. I then have to dispose of the trash so my family doesn’t know.
Lol! This made my day!
I love that this recipe doesn’t start with old hamburger patties. The amount of chili is just right.