This Instant Pot Wendy’s Copycat Chili is delicious and so easy to make! Dinner is ready in less than 30 minutes!
I am always on the hunt for new recipes that will work for our growing family. My boys are picky, definitely meat and potatoes kinds of guys. So while trying new recipes can be tricky, a quick and easy chili recipe was a no brainer! I’m actually not sure why I haven’t tried this earlier. This Santa Fe Soup is a family favorite, so chili is a natural progression.
And let’s talk about this Instant Pot for a minute. I’m new to the machine so I’m still working out what all we can make with it. I even bought one for my mom for Christmas so that she can help me figure it out. Anyone else do the same? So far we love making spaghetti and meatballs and delicious French Dip Sandwiches in it. And now – this Instant Pot Wendy’s Copycat Chili!
NOTE: I designed this recipe for a 6qt. Instant Pot. If you’re using a mini 3 qt. Instant Pot, please halve the recipe.
To make the Instant Pot Wendy’s Copycat Chili, I started with a pound of lean beef. I like super lean for this recipe so that you don’t have to drain it! Keep it simple, right?! Set the Instant Pot on Saute, add a little oil and garlic and simmer for a minute or two then add the ground beef. Update! We’ve had quite a few people try this recipe (thank you!) and report back that while they liked it, they wanted more meat. A few have successfully doubled the meat that it called for and loved it. So if you like a meaty stew – give it a try!
Instant Pot Wendy's Copycat Chili
Ingredients
- 1 tbsp vegetable oil
- 2 tsp minced garlic
- 1 lb lean ground beef
- 1 large onion chopped
- 1 large bell pepper chopped
- 6 stalks celery chopped
- 1 package McCormick's Chili Seasoning
- 1 cup water
- 1 15 oz can Ranch Style Beans
- 1 15 oz can dark red kidney beans drained
- 1 15 oz can RoTel Original
- 1 15 oz can diced tomatoes
- 1 15 oz can tomato sauce
- Salt and pepper to taste
Instructions
- Set your Instant Pot to Saute and vegetable oil and minced garlic to the pot.
- Once the pot is hot and oil is simmering, add ground beef.
- Once browned, add chopped onion, bell pepper and celery to the beef.
- Cook until onion is starting to become translucent, then add McCormick's Chili Seasoning.
- Turn the Instant Pot "off" of Saute.
- Mix well and add water.
- Scrape up any browned bits that have adhered to the bottom of the pot.
- Add Ranch Style and kidney beans to the pot and stir.
- Then add Rotel, diced tomatoes and tomato sauce ON TOP. Do not stir in.
- Then add your Instant Pot lid, make sure vent is set to seal and set your IP to 10 minutes on manual or 10 minutes of high pressure.
- Once time is up, let your Instant Pot naturally release.
- Once released, open your Instant Pot, stir and enjoy your chili!
Recipe Notes
Made for a 6 qt. Instant Pot. If making in a mini 3qt. you will need to halve the recipe.
In order to avoid a "burn" warning, float the tomato ingredients on top of the other ingredients โ if they are stirred in, theyโll sink to the bottom and could scorch.
Update! We've had quite a few people try this recipe (thank you!) and report back that while they liked it, they wanted more meat. A few have successfully doubled the meat that it called for and loved it. So if you like a meaty stew - give it a try!
