Wendy’s Chili Copycat Recipe (Easy Instant Pot Version)

This Instant Pot Wendy’s chili copycat gets you that thick, beefy, two-bean chili from Wendy’s on your own stovetop — or pressure cooker, rather — in about 45 minutes flat. It’s the kind of thing that earns a permanent spot in your weeknight rotation.

If you’ve ever wondered what makes that chili taste the way it does, the answer is simpler than you’d think. A long list of spices, two kinds of beans, and letting the pressure cooker do the heavy lifting.

Why I Love This Recipe

The texture here is what does it. The beef stays in small crumbles and the broth thickens up into something closer to a sauce than a soup.

The spice blend is where the flavor actually lives. Chili powder, cumin, and a little cayenne give it warmth without crossing into “too spicy for Tuesday night” territory.

This is the version I keep coming back to when I want something filling with almost no active time.

Recipe Ingredients

• 1 lb ground beef (80/20) – Higher fat content gives you more flavor; drain after browning
• 1 can (15 oz) kidney beans, drained and rinsed – One of the two beans Wendy’s uses
• 1 can (15 oz) pinto beans, drained and rinsed – Adds a creamier texture alongside the kidney beans
• 1 can (14.5 oz) diced tomatoes, undrained – Use fire-roasted for a slightly deeper flavor
• 1 can (6 oz) tomato paste – Thickens the chili and adds a concentrated tomato base
• 1 cup beef broth – Low-sodium lets you control the salt level
• 1 medium yellow onion, diced – About 1 cup diced
• 1 green bell pepper, diced – Classic Wendy’s flavor base
• 2 stalks celery, diced – Adds a subtle savory backbone
• 3 cloves garlic, minced – Fresh is worth it here
• 2 tbsp chili powder – The main flavor driver; use a good-quality blend
• 1 tsp ground cumin – Adds earthiness
• 1 tsp salt – Adjust to taste at the end
• 1/2 tsp black pepper – Freshly ground if you have it
• 1/2 tsp dried oregano – A small amount that rounds out the spice blend
• 1/4 tsp cayenne pepper – Gives a gentle kick; leave it out if you want it mild
• 1 tbsp olive oil – For sautéing the vegetables and beef
• Shredded cheddar cheese, sour cream, crackers – For serving

Variations / Substitutions

• Ground turkey instead of beef – Leaner and still works well, though the broth will be slightly lighter in color and less rich.
• Black beans instead of pinto beans – They hold their shape better under pressure and give a firmer bite.
• Smoked paprika instead of cayenne – Swaps the heat for a mild smoky note that plays nicely with the cumin.
• Vegetable broth instead of beef broth – Works fine if you’re making a meatless version; use 2 cans of beans plus one can of corn.
• Add a can of green chiles – Stir in a 4 oz can of diced green chiles with the tomatoes for a slightly brighter, more acidic heat.
• Extra-lean beef (93/7) – You won’t need to drain it, but the chili will be a little less rich.

If you like this style of recipe, Wendy’s Copycat Frosty Recipe is a fun follow-up for dessert.

How To Make Wendy’s Chili

Step 1: Brown the Beef and Soften the Vegetables

Set your Instant Pot to Sauté mode on high. Add the 1 tbsp olive oil and let it heat for about 1 minute, then add the 1 lb ground beef. Break it up with a wooden spoon and cook for 5 to 6 minutes until no pink remains. Drain off most of the fat, leaving just a thin coating in the pot.

Add the diced onion, green bell pepper, and celery directly to the beef. Stir everything together and cook for another 3 to 4 minutes until the onion turns translucent. Add the 3 cloves minced garlic and stir for 30 seconds.

The bottom of your pot will likely have some browned bits stuck to it. That’s exactly what you want, but you’ll need to loosen them before sealing or you’ll get a burn warning. Scrape the bottom of the pot well with your spoon at this stage.

Step 2: Stir in the Spices and Tomato Paste

Add the 2 tbsp chili powder, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, and 1/4 tsp cayenne directly to the beef and vegetables. Stir for about 30 seconds over the still-active Sauté heat so the spices bloom rather than just going in cold.

Now add the 6 oz tomato paste and stir it through until it coats the meat and vegetables evenly, about 1 minute. It will look very thick and almost jammy at this point, and that’s fine. That concentration is what thickens the final chili.

Step 3: Pour in the Liquids and Beans

Add the 1 cup beef broth and use your spoon to scrape up any remaining stuck bits from the bottom of the pot. This is your last chance to avoid a burn notice, so be thorough. Then add the 14.5 oz can of diced tomatoes (juice and all), the drained 15 oz can of kidney beans, and the drained 15 oz can of pinto beans.

Give everything one good stir, but don’t stress about getting it perfectly combined. The pressure cooking will sort it out.

Step 4: Pressure Cook the Chili

Turn off Sauté mode. Place the lid on the Instant Pot, set the valve to Sealing, and cook on Manual High Pressure for 18 minutes. The pot will take about 10 minutes to come to pressure before the timer starts.

When the 18 minutes are up, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release whatever remains. Opening the lid too soon can splatter; those 10 minutes of natural release also give the beans time to settle into the broth.

Step 5: Ladle, Top, and Serve

Give the chili a good stir and taste it for salt. Ladle it into bowls and top each one with shredded cheddar cheese and a spoonful of sour cream. Serve with crackers on the side.

Recipe Tips

• Drain the fat after browning the beef. Leaving too much fat in the pot makes the chili greasy and can also trigger a burn notice under pressure.
• Don’t skip scraping the bottom. Any fond stuck to the pot when you seal it is the most common reason for a burn warning on Instant Pot chili. A splash of broth and a firm scrape fixes it every time.
• Taste for salt after opening the lid, not before. Pressure cooking concentrates flavors, so what tastes under-seasoned going in often needs just a small adjustment at the end.
• Let it sit for 5 minutes after opening. The chili thickens noticeably as it cools slightly, so if it looks thinner than you expect when you first open the lid, wait a few minutes before deciding it needs adjusting.

Cook times by Instant Pot size (all on High Pressure, 18 minutes):

How To Store

• Refrigerate – Store in an airtight container for up to 4 days. The chili thickens considerably in the fridge, which is actually a nice thing.
• Reheating – Reheat on the stovetop over medium-low heat, adding a splash of water or broth to loosen it back up. It’s also fine in the microwave in 90-second intervals, stirring between each.

What To Serve With Wendy’s Chili

Cornbread is the obvious move, and it works because the slightly sweet, crumbly texture is a real contrast to the savory, thick chili. A simple green salad with a sharp vinaigrette also cuts through the richness well. If you want to go all in, serve it over plain white rice — the rice soaks up the broth and turns it into a full meal with very little extra effort.

Frequently Asked Questions

Can I make this on the stovetop instead?

Yes. Follow the same browning and sautéing steps in a large pot, then add everything, bring to a boil, and simmer uncovered for 45 minutes to 1 hour, stirring occasionally.

Can I freeze Wendy’s chili?

Yes, it freezes well for up to 3 months in an airtight container. Thaw overnight in the fridge before reheating.

Why is my chili too thin?

Hit the Sauté button after pressure cooking and let it simmer for 5 to 10 minutes with the lid off. It will reduce quickly.

Can I use dried beans instead of canned?

You can, but soak them overnight first and increase the pressure cook time to 35 minutes. Canned beans are reliable and much faster for a weeknight.

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Wendy’s Chili Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef (80/20)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 1 cup beef broth
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil
• Shredded cheddar cheese, sour cream, crackers, for serving

Method

 

1. Set the Instant Pot to Sauté on high. Heat the 1 tbsp olive oil for 1 minute, add the 1 lb ground beef, and cook for 5 to 6 minutes until no pink remains. Drain most of the fat. Add the diced onion, green bell pepper, and celery, cook for 3 to 4 minutes, then add the 3 cloves minced garlic and stir for 30 seconds. Scrape the bottom of the pot well.
2. Add the 2 tbsp chili powder, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, and 1/4 tsp cayenne. Stir for 30 seconds. Add the 6 oz tomato paste and stir for 1 minute until it coats everything evenly.
3. Pour in the 1 cup beef broth and scrape up any stuck bits. Add the 14.5 oz can of diced tomatoes, the drained kidney beans, and the drained pinto beans. Stir to combine.
4. Turn off Sauté mode. Seal the lid, set the valve to Sealing, and cook on Manual High Pressure for 18 minutes. Let pressure release naturally for 10 minutes, then turn the valve to Venting.
5. Stir, taste for salt, ladle into bowls, and top with shredded cheddar, sour cream, and crackers.

Notes

This chili gets better the next day as the flavors settle, so it’s a great candidate for cooking ahead. If you’re doubling the recipe in an 8 qt Instant Pot, keep the cook time the same. A small can of fire-roasted diced tomatoes instead of plain diced tomatoes is the one swap that makes a noticeable difference without changing anything else.