Last week I took my husband some lunch because it was sooo cold and breezy. I know, I should have MADE his lunch but I just couldn’t find the time to do everything in the 20 minutes I had. #momprobs I took him some Wendy’s Chili which we love for fast food soup and I instantly knew that I had to find a way to make this in my Instant Pot. You can definitely make this recipe on the stove top too but will just take a little while longer.
So here it is! BUT..my chili HAS to have corn in it which Wendy’s doesn’t so you can omit this or add in. I love how this adds to the taste.
My girl absolutely loved this chili. So much that she had to have my bowl too. She’s an excellent eater so if you have a picky eater in your house I hope they will love this too.
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servings
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- 1 lb ground beef
- 1 medium onion, diced
- 3 stalks celery, chopped
- 1 28 oz can tomato sauce
- 1 14.5 oz can chili beans
- 1 14.5 oz can pinto beans
- 1 14.5 oz can kidney beans
- 1 4 oz can diced green chilis
- 2 cups beef broth
- 1 TBS cumin powder
- 2 TBS chili powder
- 2 tsp salt
- 1 tsp black pepper
- 1 1/2 cup frozen corn, thawed
Ingredients
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- Push saute button on Instant Pot. Allow pot to become hot then add ground beef. Brown for about 3 minutes. Add chopped onion and celery and saute additional 2 minutes. Drain off any excess fat.
- Press cancel on Instant Pot. Add in rest of ingredients besides corn and stir.
- Close lid and seal valve. Choose soup/stew and adjust time to 20 minutes.
- When time is up you can quick release remaining pressure. Open pot and hit saute and stir in thawed corn and stir. Saute for about 2 minutes then press cancel.
- Serve how it is or with cheese and sour cream.