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 – if they are stirred in, they’ll 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!
It was so easy to whip up and in no time I had a delicious, hearty and wholesome meal for the family!
If you’re looking for MORE Fresh and Easy Family Meal Ideas, check out the amazing recipes from some of my friends below!
Creamy Garlic Parmesan Zoodles from Mom Endeavors
One Pan Salmon & Vegetables from Mom Endeavors
Tomato & Jalapeño Tuna Stuffed Avocados from See Vanessa Craft
Baked Spaghetti from Spaceships & Laser Beams
Paleo Cincinnati Chili from Play Party Plan
Dragonfruit Smoothie Bowls from Happiness is Homemade
Chicken Cranberry Lettuce Wraps from Printable Crush
Thai Chicken Satay with Peanut Sauce from Ashlee Marie
Instant Pot Wendy’s Copycat Chili from A Night Owl Blog
Easy Baked Shrimp Foil Packets from See Vanessa Craft
One Pan Chicken Cacciatore from Happiness is Homemade
Paleo Almond Chicken from Play Party Plan
Fresh Nectarine Salad Recipe from Printable Crush
Lemon Herb Salmon from Ashlee Marie
Southwest Tortilla Salad from A Night Owl Blog
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I love Wendy’s chili! What a perfect meal for New Year’s weekend. I can’t wait to make this!
Oh yay! You’ll have to tell me what you think! 😉
This chili looks amazing!
Paige
Made this tonight! We loved it!!
So happy to hear that, Wendy!:)
I made this chili, but with a few modifications. The reason: 1) I could not find Rotel Original in a 15 oz. can (I’m my area -NC). I searched the Rotel site and it indicates only 10 and 28 oz sizes are available. I did find Rotel Original in a 15 oz jar on Target’s website, but it was unavailable for online ordering or in my local stores. 2) Ranch Style Beans are difficult to find (again, in my area) only available at Walmart (in my area).
Also, I use an 8 at. Instant Pot. When I select manual, the default time sets to 30 minutes. When you write “… add 10 minutes”, do you mean set the timer for 40 minutes or reduce the time from the default 30 to 10 minutes total cook time?
Thanks.
Hi Robert, great questions! I actually only had it on manual for 10 minutes not 40; I’ll update the wording to reflect this. Thank you!
Hi. Made this on Sunday and was delicious. Couple of questions – mainly on Instant Pot use (which I’m new to).
1. To this instruction: Then add your Instant Pot lid, make sure vent is set to seal and add 10 minutes to your IP on manual.
Was I to then switch off then back on in Manual and add 10 minutes? That’s what I did. Was a bit burned on bottom at end – but all else was great.
2. Natural Release – should I have just waited for it to pop on own? I opened prior to that and was a bit thin. I wound up thickening, but am thinking I did that step incorrectly.
Thanks!
Hi Tracey, great questions! I set the the IP to manual for 10 minutes for cooking. Quick and easy! Natural release would allow it to thicken a bit, but you can also use other methods if you like a thicker chili. I tried to stay a bit true to Wendy’s Chili, which at least where I live is a little thinner than other chilis that I make. I hope you enjoy!
Mine burned too 🙁
Hi Jessica, sorry to hear that. I’ll try to point it out more clearly in the instructions. Next time, try to float the tomatoes on top of the other ingredients – if they are stirred in, they’ll sink to the bottom and scorch. Hope that helps!
A few questions:
1) I tried to double this and quickly found out that the 6qt isn’t big enough for that. I like having tons of leftovers for lunches, so I usually double. I have noted that for next time.
2) Because of #1, I deleted the extra diced tomatos and just went with the two can’s of rotel and one can of tomato sauce. I know this won’t be as soupy, but that’s probably okay.
3) Natural Release. I’m currently sitting here unable to taste this chili I started over an hour ago because this NPR is going to take *forever*. Is this a necessary step over a quick release or burst release method? Is it to keep it cooking?
I’ll report back on how it tastes based on my changes and I’ll try your actual recipe next time without doubling. 🙂
Oooh great questions, Rick! I hear you on doubling, while it’s a great idea I can’t imagine that it would all fit. I know someone tried doubling the meat and enjoyed that. I think #2 is just fine, everyone has a different preference for the amount of tomatoes – should still taste great! #3 I think it’s worth a try! I did NPR because I thought it would help the soup cook and thicken a tad, but since you used less tomatoes you might be just fine for a quick release! Give it a try and let us know what you think!
What if I don’t have a hot pot. Can I just cook on stove?
Hi Janet – yes! I would start the recipe the same, then once all your ingredients are added let the soup simmer on the stovetop for 30-45 minutes. Hope that helps!
I couldn’t find Ranch-style beans here in West Virginia. Any suggestions for a good substitute? Thanks!
Hi Robert! For Ranch style beans are simply pinto beans with seasoning. So I would just sub a can of pinto beans with perhaps a little chili powder. Honestly you could probably get away with just the pinto beans as well since the chili is already seasoned. I hope that helps!
Hi, I am a new bee to your site and IP and to chili😁!
We don’t eat red meat so can I substitute with ground turkey or chicken? Thanks in advance!
Hi Kiran, absolutely! I’m sure it would be just as good. Enjoy!
I always use ground turkey in my chili. No excess grease.
Tastes great
That’s a great idea, Nikki!
I made this today and it came out wonderfully! I bought enough ingredients to double the recipe but thankfully I read a previous comment that it was too much for the 6 qt. It made about 11 cups of chili – and YES, it looks and tastes JUST like Wendy’s chili. Fantastic recipe. Cheap, easy & quick. What more can you ask for?
SO HAPPY to hear that, Jennifer! Thank you for taking the time to share your comments with us! 🙂
I’ve made this a couple times. So delicious and easy. Thanks – my whole family enjoys it.
That’s so great to hear, Dottie! Thank you for sharing!
This was a fantastic recipe, and will be definitely be making again! It was a little too spicy for my daughter, but I’m not sure what in it gave it the kick (my husband, son, and I loved the spice level).
Hi!
Did you rinse the beans Or did you use the beans with the liquid from the can?
Can’t wait to make this!
The kidney beans we drained (did not rinse), the Ranch Style Beans we used with the liquid from the can. Hope that helps! Let us know what you think, Caroline!
I don’t have ranch style beans, but I have a pkg of dry ranch dressing mix. Would that work? Probably couldn’t hurt, right?
Hi Jan – I bet that would be good! Ranch style beans are simply pinto beans with seasoning. So you could also trying subbing a can of pinto beans with perhaps a little chili powder. I imagine actual ranch seasoning would be great though – we add that to our taco soup!
Just made this and it was absolutely amazing! I have the 3 qt, so we had to spoon ingredients out to get it to fit lol! Also the smaller one doesn’t have a manual button but the chili button worked fine if anyone else was confused when you were trying to follow the directions.
Great to hear, Krista!
I made this tonight and this was my first Instant Pot experience. It turned out delicious! My hubby is having seconds right now.
So happy to hear that, Laura!
I’m Canadian and have never heard of Rotel. What is it? Also I have a mini 3 qt, IP so should I half the recipe? Thanks!
Hi Shannon – yes, I would half the recipe or reduce it some! I used a 6qt here. Rotel is basically diced tomatoes with green chilies so if you don’t have it you could use a can of diced tomatoes and a can of green chilies (if you have them). If you don’t have green chilies you could probably leave out and it would still taste great. Hope that helps!
Awesome – thank you!
I had some bad luck with this recipe and the Instant Pot kept reporting “Burn”. The Instant Pot was not wrong, there was some burned material on the bottom of the pot. I dumped the contents out and cleaned the bottom of the pan and tried again and I got the same message. I ended up finishing it on the stovetop.
This was my first use of the Instant Pot, any tips on what I can do to prevent this?
Hi Jason, sorry to hear that! Hope the chili wasn’t a total waste. For the “burn” warning, try to float the tomatoes on top of the other ingredients – if they are stirred in, they’ll sink to the bottom and scorch. Hope that helps!
This is the most dead on copycat recipe I’ve ever encountered! I could live on Wendy’s chili so I’m quite familiar with its taste and consistency and this a fantastic make it at home version of it.
I got the InstaPot “burn” notice before it came up to pressure at which point I cranked open the pot and added another cup of water with a bit of beef base. It took a long time to go from “ON” to the pressure button popping up, but again it went into burn mode. At that point it didn’t matter. The chili was done and just delicious!
I’ll probably do it in the slow cooker the next time, but the recipe itself is just perfect.
Thank you for saving me from all the trips to Wendy’s that I won’t be making as often in the future.
Oh! By the way… Walmart has MARGARET HOLMES brand “Seasoned Pinto Beans.” These are the same as the ranch style beans that the recipe calls for but which I couldn’t find anywhere.
Hi Joe, thank you so much for your feedback! For the “burn” warning, try to float the tomatoes on top of the other ingredients – if they are stirred in, they’ll sink to the bottom and scorch. Hope that helps!
Made this with double meat and just added an extra packet of seasoning. Turned out perfect and the Wendy’s taste is there
Thanks for the feedback, Scott! Happy it turned out well!
Thank you so much for this wonderful recipe. I have made it probably 5 times since the end of November. The first time I made it my husband said “honey, please only make chili like this from now on”… he loves it and so does the rest of my family. Thank you, Pam
Ahhh I’m so happy to hear that, Pam! Thank you for sharing that with me. 🙂
I’m planning to make this for dinner tonight, it sounds delicious. If I double the meat should I use 2 packs of the McCormick seasoning pack or just one?
Hi Wanda! I don’t think you have to as the rest of the ingredients would remain the same. You may just want to salt and pepper the meat when cooking so it has flavor. Hope that helps!
If I am using 2 cans of kidney beans instead of ranch beans, should I drain both of them or just one. Thanks.
Hi Kelly, I would go ahead and drain both of the kidney beans. The reason you don’t with the Ranch Style bean is because those are seasoned. Hope that helps!
Hi Kimberly, Made this today and it is very good – might not be as thick as Wendy’s but still very good and close in flavor. I did get a ‘burn’ warning on my IP and I see where that is fairly common when using anything with tomatoes. I still let it naturally release.
I am watching my diet closely so I calculated the nutritional content and also then looked up the Wendy’s numbers on the web (Calorie Lab) – very close. My yield was 11 cups and per cup nutrition is: Calories – 211, Total Fat – 6, Saturated Fat – 2, Cholesterol – 35, Sodium – 722, Potassium – 410, Carbs – 22.5, Fiber – 6.5, Sugar – 6, Protein – 16. Bottom line – not too bad net carbs = protein and we usually strive for more protein than carbs. However, very high on the sodium so when I do this again I will specifically look for low sodium options for everything in a can. The McCormicks is very high (1600g) so not sure about the options there outside of making my own using similar spices.
Hi Randy, thanks for the feedback! I think low-sodium options are a great idea and I think you could definitely search for and “sub” lower sodium chili spices to help there. I just like the grab and go option of the packet since most meals I make are as easy as possible.
For the “burn” warning, try to float the tomatoes on top of the other ingredients – if they are stirred in, they’ll sink to the bottom and scorch. Hope that helps!
Sounds like I would have to cut this in half for the mini?
i am new to this and i don’t know what manual means or what settings to put it on my has pressure and low normal and high settings and i don’t see any mention of those in the reciepes HELP it says burn what do i do then
Hi Vicki, sounds like for yours you should put it on High Pressure for 10 minutes. For the “burn” warning, try to float the tomatoes on top of the other ingredients – if they are stirred in, they’ll sink to the bottom and scorch. Hope that helps!
If you’re like me and have a 3 quart instant pot, cut the recipe in half or you will not be able to cook it!
Mine would never come to pressure (yet the timer counted down). I am an expert level IP user, so I’m wondering what happened. I even used pinto beans in a sauce (more liquid).
That’s interesting, Kathleen. If you’re an expert user I wouldn’t even know what to tell you to look for since you’d know all the typical pitfalls?
Made this last week and immediately got a request to make it again this week. Will definitely be in the rotation in our house this winter. Doubled the recipe the second time, which worked fine in my 8 qt. No issues with burning either time. Made my own chili seasoning Instead of using a packet.
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground pepper
Thanks for a great recipe 😀
Love the seasoning recipe! So happy it turned out well for you, Grace!
Hi, I made this chili and it is really good and close to Wendy’s. I did make a few changes since I didn’t have some of the ingredients. I never use prepackaged spices because they add thing that don’t need to be in there and I have a bad reaction to them. Instead I used a palm full of Cumin, Chili Powder and Morton Bassett’s Mexican season. I only had Black Beans, pinto beans and Rotel with Chili and Lime. OMGoodnes the flavor was wonderful! I have made a lot of chili in my life but this is really good. I also add my celery at the end because my family loves the crunch, and this was one way I got my kids to eat celery.
Sounds like some great substitutions! So happy it turned out, Denise!
Made this close to as recipe was written and it was fabulous! I forgot to check for ranch style beans at the store (although I’m not sure you can get them in Mn) so I used a can of pinto beans, drained, and added a little sugar, oregano, chili powder and cumin. Also I noticed after reading the comments it called for a 15 oz can of rotel and our cans are only 10 oz. I did not have any issues with it burning, although I accidentally stirred it after adding tomatoes. I think this is the best chili I have ever made. Will definitely make again!
So happy to hear that, Nancy! Thanks for sharing your experience.
I just made this in my new instant pot duo60. I got the burn error also but then it went back to the minutes counting down. So confused. I’m still waiting for the natural pressure to release so I’m not sure anything actually burned. I followed the recipe to the exact putting all the tomato ingredients on the top without stirring. I can’t wait to see what is actually in the pot and how it taste!
Well after finally getting to open my instant pot, the chili is fantastic! And no burn!
Happy to hear it all turned out, Susan!
This was amazing! I didn’t have time (or patience) for NR so I did QR and it was fine. A new family favorite. Thank you for sharing!!
That’s great to hear, Tiffany!
I am making this for dinner tomorrow night. I am new to the instant pot. Have used t a few times and things come out more liquidy than we usually like. can I decrease the amount of water or do you have another recommendation to have thicker chili? Thanks in advance for your help
Hi Ellen, you can try reducing the amount of water but because I haven’t tested I’m not sure how it would turn out or if you’d have the “burn” issue as some have referenced. If you try it out and are successful, please do let us know!
Hi, can you use already cooked hamburger? and add the veggies to sauté. I have some precooked and drained 80/20 in the freezer. Also can this be frozen for later?
Thanks
Hi Tammy, absolutely! Since it’s browned just add the hamburger first. Again, try to float the tomatoes on top since they have the greatest burn risk. I haven’t tried freezing this particular recipe but since chili tends to freeze well, I’m sure it would do just fine!
Is 6 stalks of celery the right amount? …… seems like an awful lot ……..
Hi Barbara, in this case a “stalk” is not the whole bunch rather one rib. Most people don’t know what a “rib” of celery is. So 6 sticks chopped should work just fine!
Ok I’ve made the Wendy’s chili twice now and am liking my IP a little more because of it. The first time we made just as written and it was good. The second time we tweaked a bit by doubling the meat and getting a good brown on it and waiting to add the garlic till it was almost done. We added the veggies and an additional can of kidney beans. We like it that way. We also upped the heat with the hot McCormicks Chili.
Simmered for a few minutes when done to thicken and it was GREAT last night! Even better today. 1/2 will go in freezer for quick meals.
So happy to hear that, Mary! I love your tweaks!! 🙂