Instant Pot Recipe For Wendy's Chili
Description
This is a delicious, quick and simple recipe for Wendy's Chili that can be made in an Instant Pot. Wendy's Chili is a classic and this recipe will give you the same great taste in a fraction of the time. It's perfect for a busy weeknight when you need a meal that's fast, filling, and satisfying. This Chili is packed with flavor and definitely hits the spot!
Prep Time
This recipe takes about 10 minutes to prepare, including gathering the ingredients and prepping the Instant Pot. Once everything is ready, the total cooking time is about 25 minutes.
Cook Time
The total cook time for this recipe is about 25 minutes. The Instant Pot does all the work for you, so you can just sit back and relax while it does its thing.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Set the Instant Pot to the Saute setting and add the ground beef, onion, bell peppers and garlic. Cook until the beef is browned and the vegetables are softened, about 8 minutes.
2. Add the remaining ingredients to the pot and stir to combine.
3. Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes.
4. When the cooking time is up, use the quick release method to release the pressure.
5. Give the Chili a stir and taste for seasoning. Add more salt and pepper, if desired.
6. Serve the Chili with your favorite toppings: shredded cheese, diced onions, sour cream, etc.
Equipment
You will need an Instant Pot or other pressure cooker for this recipe.
Notes
If you prefer a spicier Chili, you can add more cayenne pepper or chili powder.
You can also add a tablespoon of Worcestershire sauce for extra flavor.
Nutrition: Per Serving
Calories: 296, Fat: 12g, Carbohydrates: 19g, Protein: 24g, Sodium: 607mg
Recipe Tips
Make sure to use low-sodium canned beans, tomatoes and tomato sauce to keep the sodium content in check.
You can make this Chili ahead of time and store it in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stove top.
For a vegetarian version, replace the ground beef with crumbled tofu or a plant-based protein of your choice.
If you like your Chili a bit thicker, you can add a tablespoon of cornstarch or flour to the Instant Pot before cooking.
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