Instant Pot Wendy's Style Beef Chili with Kidney and Pinto Beans
This hearty beef chili recreates the beloved flavors of Wendy's famous recipe using your Instant Pot for quick, hands-off cooking. Ground beef is sautéed with onions, bell peppers, jalapeños, and celery before being pressure cooked with kidney beans, pinto beans, and a rich tomato base seasoned with chili spices. The result is a thick, satisfying chili perfect for cold days, game day gatherings, or weeknight dinners when you want comfort food fast. The Instant Pot ensures tender vegetables and perfectly melded flavors in just 10 minutes of pressure cooking.
Ingredients
- 2 pounds lean ground beef
- 1 large onion, peeled and diced
- ½ cup green bell peppers, chopped
- 1 small jalapeño, seeded and diced
- 3 stalks celery, peeled and diced
- 1 package chili seasoning2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp oreganohomemade blendflavor
more control over spices
- 1 cup water
- 15 ounces dark kidney beansblack beans1:1beans
different texture and color
- 15 ounces pinto beans
- 15 ounces diced tomatoes with green chilliesregular diced tomatoes plus 1 diced jalapeño1:1 plus 1 pepperheat
control spice level
- 15 ounces tomato sauce
- salt and pepper, to taste(optional)
Instructions
- 1
Add ground beef to Instant Pot and press sauté button
- 2
Brown the meat while stirring continuously to prevent sticking
- 3
Add vegetables and sauté until softened
- 4
Add water and chili seasoning and mix well
- 5
Add beans and remaining ingredients and mix well
- 6
Secure lid with vent sealed and set manual high pressure for 10 minutes
- 7
Allow natural pressure release when timer beeps
- 8
Open lid, mix well and ladle into bowls
Tips
Stir meat frequently during browning to ensure even cooking and prevent burning on the bottom of the pot
Use natural pressure release rather than quick release to prevent the chili from splattering and to allow flavors to continue developing
Taste and adjust seasoning after cooking since chili seasoning packages can vary in sodium and spice levels
Good to Know
Refrigerate up to 4 days in covered containers. Freezes well up to 3 months in freezer-safe containers.
Can be made 1-2 days ahead and reheated. Flavors improve overnight.
Serve hot with shredded cheese, sour cream, green onions, or cornbread.
Common Mistakes
Don't skip the sautéing step to avoid watery chili
Use natural release to prevent splattering through the steam valve
Substitutions
control spice level
more control over spices
FAQ
Can I use dried beans instead of canned?
Yes, but you'll need to soak them overnight and increase cooking time to 35-40 minutes at high pressure.
What if my chili is too thin?
Remove the lid and use the sauté function to simmer and reduce liquid, or mix in a slurry of cornstarch and water.
How long will leftovers keep?
Properly stored chili keeps 4 days refrigerated or up to 3 months frozen in airtight containers.