Instant Pot Wendy’s Chili–an easy copycat version of Wendy’s chili that you can make in the Instant Pot or the Crockpot.
The slow cooker instructions are listed in the recipe card below.

Instant Pot Wendy’s Chili
This is a great Wendy’s chili copycat recipe! I took the popular wendy’s chili recipe from All Recipes and transformed it into an Instant Pot and Crockpot version. This is a good basic chili recipe and can be tweaked to fit your individual taste preferences. This chili freezes perfectly, tastes even better the next day and feeds a crowd for company and potlucks (see notes for how to double the recipe).
Ingredients/Substitution Ideas
- Olive oil
- Lean ground beef–I used 90/10. You can also use ground turkey.
- Salt and pepper–I like using kosher salt and fresh cracked pepper
- Celery
- Onion–or shallots
- Beef broth–or water and Better than Bouillon
- Light or Dark Red Kidney Beans–or pinto beans. If you like lots of beans you can add 2 cans instead of 1.
- Stewed tomatoes
- Crushed tomatoes
- Rotel tomatoes–I used mild
- Tomato sauce
- McCormick chili seasoning packet–you can also make your own chili seasoning with chili powder, cumin, cayenne pepper, garlic powder, oregano and other spices
- Green bell pepper
- White vinegar–or red wine vinegar
- Toppings: Sour cream, shredded cheddar cheese , diced onions and corn chips
Basic Instant Pot Steps
- Brown beef: Turn Instant Pot to saute setting. When display says HOT add in the oil. Press ground beef into the hot oil to form one large patty. Let the bottom brown for 6-8 minutes.
- Soften onion and celery: Stir and break browned beef into crumbles. Add in the onion and celery. Cook until beef is no longer pink. (If there is excess grease you can drain it off). Lightly salt and pepper the beef.
- Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking. This will prevent the burn error message.
- Layer ingredients on top: Pour in the beans, tomatoes, tomato sauce, chili seasoning. Don’t stir.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes (if you don’t have a soup button use the pressure cook/manual button). When time is up let pot sit for 5-10 minutes and then move valve to venting.
- Finish it off: Remove the lid. Stir in the green pepper and vinegar. Replace the lid and let pot sit on warm for 5-10 more minutes. Taste test and salt and pepper to taste.
- Serve: Ladle into bowls and top with cheese, sour cream and corn chips.
Notes/Tips
- Serve with cornbread and honey butter. My favorite cornbread is this recipe. If you don’t have time to whip up a batch then you can serve with saltine crackers.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- To make a double batch of wendy’s copycat chili recipe you will need to use a 6 or 8 quart pot. It makes a full pot. Double most all of the ingredients. But don’t double the tomatoes. Just add one additional can of crushed tomatoes. Use one can of kidney beans and one can of pinto beans.
- If you like heat use Mexican Style stewed tomatoes, HOT McCormick Chili Seasoning, and RO*TEL with habanero for extra spice.
- This recipe can be gluten-free if you use McCormick Gluten-Free Chili Seasoning Mix. This recipe is dairy free if you forego the cheese on top.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days. This is a great recipe to freeze. You can store in your freezer in containers of Ziplock bags for up to 3 months. To reheat, add chili to a pot and bring to a simmer on the stove top over low heat, stirring frequently. You can also microwave a bowl at a time for about 90 seconds.
- Another recipe you can make with the other half of your green pepper is Instant Pot Sloppy Joe Cosmo.

4 More Instant Pot Chili Recipes to Try…
Instant Pot Chicken Chili Mac
An easy one pot recipe for cheesy chili mac made with tender bites of chicken and two kinds of beans. A perfect easy weeknight meal and it’s made in a jiffy in your electric pressure cooker.
Homemade White Chili (Instant Pot or Slow Cooker)
Make white chicken chili from scratch using dried beans and tender chicken breasts. It’s thick and creamy and comforting. Although this recipe is homemade it’s made quickly in your Instant Pot or your slow cooker.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.


Instant Pot/Crockpot Wendy’s Chili
- Prep Time: 25 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 35 minutes
- Yield: Makes about 10 cups of chili 1x
Description
An easy copycat version of Wendy’s chili that you can make in the Instant Pot or the Crockpot.
Ingredients
- 1 Tbsp olive oil
- 1 pound lean ground beef
- Salt and pepper
- 1 rib of celery, chopped
- 1 cup onion, diced
- 1 cup beef broth
- 1 (14 oz) can kidney or pinto beans, undrained (if you like lots of beans you can add 2 cans)
- 1 (14 oz) can stewed tomatoes
- 1 (14 oz) can crushed tomatoes
- 1 (10 oz) can Rotel tomatoes
- 1 (8 oz) can tomato sauce
- 1 (1.25 oz) package of McCormick chili seasoning
- 1/2 of one green bell pepper, cored and diced
- 1 1/2 tsp white vinegar
- Topping ideas: sour cream, shredded cheddar, diced onions and corn chips
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil. Press ground beef into the hot oil to form one large patty. Let the bottom brown for 6-8 minutes.
- Stir and break browned beef into crumbles. Add in the onion and celery. Cook until beef is no longer pink. Lightly salt and pepper the beef.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Pour in the beans, tomatoes, tomato sauce, chili seasoning. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting.
- Remove the lid. Stir in the green pepper and vinegar. Replace the lid and let pot sit on warm for 5-10 more minutes. Taste test and salt and pepper to taste.
- Ladle into bowls and top with cheese, sour cream and corn chips.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Press ground beef into the hot oil to form one large patty. Let the bottom brown for 6-8 minutes.
- Stir and break browned beef into crumbles. Add in the onion and celery. Cook until beef is no longer pink. Lightly salt and pepper the beef. Add to the slow cooker.
- Pour in the broth, beans, tomatoes, tomato sauce, chili seasoning. Stir.
- Cover and cook on low for 6-8 hours.
- Remove the lid. Stir in the green pepper and vinegar. Replace the lid and cook on high for 20 more minutes. Taste test and salt and pepper to taste.
- Ladle into bowls and top with cheese, sour cream and corn chips.
- Category: Beef
- Method: Instant Pot or Slow Cooker

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I added 2 cloves of garlic. Also added the homemade chili seasoning after cooking the onion and celery. Good served with cornbread.
★★★★★
Yes to the cornbread!
Wendys chili is our favorite and this comes close. Next time I think I’ll use 2 cans of beans and drain them since this recipe has more fluid than we prefer. It was a little bit spicier than we’re used to. Why do you make a big hamburger patty to brown the meat instead of the normal breaking up the meat and stirring till brown?
★★★★★
So glad you enjoyed it! I like to get that crust of the meat for more flavor. You totally don’t have to do that though
I found this to be a little “tart” on my taste test so I sprinkled a little sugar over it and this made it just GREAT for us at our house. Not too much sugar just add a little at first and then more if needed. June.
Good tip! Thanks!
I went with two packets of chili seasoning and it is AMAZING!!! I dread the burn notice on the Instant Pot so I layered the raw vegetables on top the beef/beef broth mixture then added the canned stuff then the seasoning and vinegar.
Perfect for the kids to come home to tonight (Halloween).
★★★★★
Yay! Thanks for sharing your tip on layering. That is smart!