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Best Ever Instant Pot Wendy's Chili Copycat Recipe

Did you know you can make copycat Wendy’s chili in an Instant Pot? You can, and you can make this famous copycat recipe in no time at all.

a bowl of homemade Wendy's Chili and Fritos

Wendy’s Instant Pot Chili Recipe

One of my favorite types of chili is my copycat Wendy’s Chili. It’s flavorful, not too spicy, and full of meat, beans, and veggies.

Now unlike Wendy’s, we are not starting off with meat patties that have been on the grill. We are starting from ground beef. I think this is more sensible for the home cook.

If you want a really authentic experience, you can fry up 2 pounds of ground beef in meat patties if you desire.

Why This is the Best Wendy’s Chili Instant Pot Recipe

What makes this recipe so special? I think it is the tomato juice in the recipe. For me, by adding tomato juice, and not water, the final chili is intense, and perfect to warm 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. For me, I like to add a teaspoon of chipotle powder to my batch of chili.

Wendy’s Chili Ingredients

Here’s a list of what you need:

  • Ground beef
  • Tomato juice
  • Canned tomato purée
  • Canned red kidney beans, drained
  • Canned pinto beans, drained
  • Onion
  • Celery
  • Green bell pepper
  • Chili powder
  • Ground cumin
  • Garlic powder
  • Salt
  • Ground black pepper
  • Dried oregano
  • Sugar
  • Cayenne pepper
Ingredients for homemade Wendy's Chili.

How to Make Wendy’s Chili in an Instant Pot

  1. Use the sauté feature to brown the ground beef.
  2. Cook the beef until it is 90% or more done. Drain if desired.
  3. Add all remaining ingredients.
  4. Cook on the manual high setting for 6 minutes.
  5. Perform a quick release when the cooking time has ended.
  6. Serve immediately.
a bowl of Instant Pot Wendy's chili and a spoon

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 to enjoy while watching football on game day.

How to Store

Place the leftovers in an airtight container. Refrigerate them for up to 5 days. Freeze them for up to 3 months.

How to Reheat Leftovers

There are two methods for reheating chili:

  • Microwave the chili in a microwave-safe bowl on high for 1 minute. Stir and continue microwaving in 30-second increments until heated through.
  • Stovetop – Put the chili in a pan over medium-low heat and cook until heated through, stirring occasionally.

Don’t have an Instant Pot? You can make it on the stovetop or in a crockpot slow cooker with my Wendy’s original chili recipe.

I know you are going to love this Instant Pot Wendys Chili when you make it at home.

closeup of copycat Wendy's chili in a bowl.

Are you looking for other famous restaurant recipes for chilis? Be sure to check out these chili recipes.

More Wendy’s Copycat Recipes

Be sure to check out more of my hearty soup recipes and the best fast food copycat recipes here on!

a bowl of homemade Wendy's Chili and Fritos

Instant Pot Wendys Chili

You can make an amazing pot of Wendy’s Chili in your Instant Pot. 

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Course: Soup

Cuisine: American

Keyword: Instant Pot Recipes, Wendy’s recipes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 10

Calories: 250kcal


  • 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


  • 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.



Calories: 250kcal | Carbohydrates: 4g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 307mg | Potassium: 486mg | Fiber: 0g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 22.2mg | Calcium: 31mg | Iron: 2.3mg

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