Instant Pot Wendy’s Chili

Make copycat Wendy’s Chili in the Instant Pot with this quick & easy recipe.

  • Author: Jessica Pinney
  • Prep Time: 15
  • Cook Time: 6
  • Total Time: 21 minutes
  • Yield: 5 1x
  • Category: Soup
  • Cuisine: American


1lb Lean Ground Beef

15oz Can of Tomato Sauce

15oz Can of Kidney Beans

15oz Can of Pinto Beans

14.5oz Can of Diced Tomatoes

Yellow Onion, diced

1 Jalapeno, deseeded and diced

1 Stalk of Celery

1 Green Bell Pepper, diced

1/2 Tablespoon Cumin

1/8 Cup Chili Powder

1/2 Tsp Black Pepper

1 Tsp Salt

1/2 Cup Water

1/2 Tablespoon Butter

1/8 Tsp Cayenne Pepper


Turn your Instant Pot to the high saute setting. Add the ground beef and saute until browned. (You can drain the grease if desired, but I do not when using lean ground beef.)

Add all of the remaining ingredients (do not drain the beans). Cook on High Pressure for 6 minutes. When the cooking is complete, you can perform a quick release. Serve warm.


  • Calories: 383