Instant Pot Recipes

3 Dump And Go Instant Pot Freezer Meals

What’s easier than an Instant Pot meal? A dump and go Instant Pot meal. And what’s easier than a dump and go Instant Pot meal? A dump and go Instant Pot freezer meal! Here are 3 Dump and Go Instant Pot Freezer Meals that you’re going to love because of convenience and because of taste.

Check out 8 of the BEST things to make in the Instant Pot video too! https://youtu.be/-n3ij7b5lec

Make sure to watch Kristin’s (Six Sisters Stuff) 3 dump and go Instant Pot freezer meals video! https://youtu.be/6X8VX4ySDEc

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You can access all the recipes and grocery items on this webpage (https://www.365daysofcrockpot.com/3-dump-and-go-instant-pot-freezer-meals/).

Recipe #1: Freezer Meal Instant Pot Crack Chicken Chili
1 ½ pounds boneless, skinless chicken breasts or thighs
2 tsp Better Than Bouillon Chicken Base
1 (15.5 oz) can seasoned chili beans
1 cup frozen corn
1 (14.5 oz) can petite diced tomatoes
1 (4 oz) can diced green chiles
½ cup bacon crumbles
1 packet or 3 Tbsp dry ranch dressing mix
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 (8 oz) package cream cheese
1 cup grated cheddar cheese
Cornstarch

Assembly Instructions:
Label a zipper freezer bag with the title Crack Chicken Chili. Add the chicken, Better than Bouillon, chili beans (undrained), corn, diced tomatoes (undrained), green chiles, bacon crumbles, ranch dressing mix, cumin, chili powder, onion powder into the bag. Seal the bag securely. Freeze the bag in a shape that will fit into your Instant Pot.

Instructions for day of cooking/serving:
Add 1 ½ cups water to the bottom of your Instant Pot. Dump in contents of bag. Dump one brick of cream cheese on top. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button (if you don’t have a soup button use the manual/pressure cook button) to 10 minutes (if bag is thawed) or 15 minutes (if bag is frozen). When the time is up let the pot sit for 5-10 more minutes and then move the valve to venting. Remove the lid. Use tongs to remove the chicken and place it on a cutting board. Shred up the chicken well and add it back into the pot. Stir the chili so that the cream cheese incorporates. Stir in 1 cup of grated cheddar cheese. To thicken use a cornstarch slurry. Take 2-3 Tbsp of cornstarch and 2-3 Tbsp of cold water and stir together in a small bowl until smooth. Then turn the Instant Pot to the saute setting. Stir the slurry into the Instant Pot and the chili will thicken quickly. Once chili is thick turn off the Instant Pot. Ladle chili into bowls and serve.

Recipe #2: Freezer Meal Instant Pot Ravioli Lasagna
1 (12 oz) package pre-cooked smoked sausage
1 (24 oz) package frozen ravioli or tortellini
1 (24 oz) jar or can or your favorite spaghetti sauce
1 cup ricotta or cottage cheese
1 cup grated mozzarella cheese
1 cup grated parmesan cheese

Assembly Instructions:
Label a zipper freezer bag with the title Ravioli Lasagna. Slice the sausage into quarter inch rounds. Add them into the bag. Add in the ravioli and the spaghetti sauce. Seal the bag securely. Freeze the bag in a shape that will fit into your Instant Pot.

For day of cooking/serving:
Add 1 ½ cups water into your Instant Pot. Dump in the contents of the bag. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When the time is up let the pot sit there for 5 minutes and then move the valve to venting. Remove the lid. Stir in the three cheeses (1 cup ricotta, 1 cup mozzarella and ½ cup parmesan). Scoop onto serving plates and enjoy.

Recipe #3: Freezer Meal Instant Pot Honey Lime Salsa Verde Chicken
2 pounds boneless, skinless chicken breasts
1 Tbsp olive oil
1 ½ tsp chili powder
1 ½ tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
½ tsp smoked paprika
1 tsp cumin
½ tsp black pepper
1 cup mild salsa verde
¼ cup honey
½ cup fresh lime juice (about 4 limes)

Assembly Instructions:
Label a zipper freezer bag with the title Instant Pot Honey Lime Salsa Verde Chicken. Add chicken, olive oil, chili powder, kosher salt, onion powder, garlic powder, smoked paprika, cumin, pepper, salsa verde and honey into the bag. Seal the bag securely. Freeze the bag in a shape that will fit into your Instant Pot.

For day of servings/cooking:
Add ½ cup fresh lime juice into your Instant Pot. Dump in the contents of the bag. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 12 minutes for thawed or 15 minutes for frozen. When time is up let the pot sit for 10 minutes then move the valve to venting. Remove the lid. Use tongs to place the chicken on a cutting board. Then shred the chicken. Then turn the Instant Pot to the saute setting and let the juices boil and reduce down for 10 minutes. You don’t need to stir. Turn off the Instant Pot and then stir the chicken back into the pot and coat the chicken with the juices. Serve and enjoy!

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