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If you're juggling a busy schedule, make-ahead Instant Pot freezer meals can be a game changer for dinner time. These meals let you prep ahead, so you can have delicious, home-cooked options ready in minutes. From Chicken Fajitas to Vegetarian Chili, there's something for everyone. Imagine the ease of simply thawing and cooking after a long day. Let's explore how these meals can transform your evenings and bring variety to your table.
Key Takeaways
- Prepare meals like Chicken Fajitas and Beef Stroganoff in advance and store in freezer bags for quick weeknight dinners.
- Use the Instant Pot to cook meals efficiently, reducing cooking time and cleanup effort.
- Customize recipes with your favorite vegetables, proteins, and spices for personalized flavors.
- Utilize freezer-safe containers to maintain meal freshness and make reheating convenient.
- Thaw meals overnight in the refrigerator for optimal texture and flavor before cooking.
Chicken Fajita Freezer Meal
To make things even easier, this recipe is designed for the Instant Pot, allowing for a fast cooking time and minimal cleanup. The flavors meld beautifully as the chicken cooks with the vegetables, making for a savory and satisfying meal. You can serve these chicken fajitas in tortillas, over rice, or even in a salad for a fresh twist.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 3 bell peppers (red, yellow, and green), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Optional garnishes: tortillas, sour cream, salsa, avocado, cheese, cilantro
Cooking Instructions:
Start by placing the chicken breasts in a large zip-top freezer bag. Add the sliced bell peppers, onion, and minced garlic to the bag. Drizzle the olive oil over the ingredients, then sprinkle the fajita seasoning, salt, and black pepper.
Squeeze the lime juice into the bag, seal it tightly, and massage the ingredients to make sure everything is well coated. Lay the bag flat in your freezer for easy storage.
When you're ready to cook, remove the bag from the freezer and allow it to thaw in the refrigerator overnight. Once thawed, pour the contents of the bag into the Instant Pot.
Seal the lid and set the valve to the sealing position. Cook on high pressure for 8 minutes, then allow for a natural release for 5 minutes before performing a quick release for any remaining pressure.
Open the lid, shred the chicken with two forks, and stir everything together. Serve in warm tortillas with your favorite toppings.
Extra Tips:
For an even more flavorful meal, consider marinating the chicken in the spices and lime juice overnight before freezing.
You can also customize the vegetables based on your preferences or what's in season. If you prefer a bit of heat, add sliced jalapeños or a pinch of cayenne pepper to the mix.
Enjoy your delicious chicken fajitas with a variety of toppings to suit everyone's tastes!
Beef Stroganoff Instant Pot Meal
Beef Stroganoff is a classic comfort food that brings together tender beef, creamy sauce, and hearty mushrooms, all served over a bed of noodles or rice.
This Instant Pot version makes it incredibly easy to prepare and is perfect for meal prepping. You can create a delicious meal ahead of time and simply freeze it until you're ready to enjoy a warm, hearty dish without the hassle of cooking from scratch on busy nights.
Using the Instant Pot not only speeds up the cooking process but also enhances the flavors as all the ingredients meld together under pressure. Whether you're making this dish for a cozy family dinner or storing it for future meals, Beef Stroganoff is sure to please everyone at the table.
Let's explore the ingredients and cooking instructions for this comforting meal.
Ingredients:
- 1 pound beef sirloin, sliced into thin strips
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup sour cream
- 2 tablespoons all-purpose flour (optional, for thickening)
- Cooked egg noodles or rice for serving
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the beef strips in batches, browning them on all sides. Remove the beef and set aside.
- In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes until the mushrooms are tender.
- Return the browned beef to the pot, then pour in the beef broth, Worcestershire sauce, Dijon mustard, salt, and black pepper. Stir well to combine.
- Close the Instant Pot lid and set to manual high pressure for 10 minutes. Once cooking is complete, allow for a natural release for 10 minutes before performing a quick release for any remaining pressure.
- After opening the lid, stir in the sour cream and, if desired, sprinkle in the flour to thicken the sauce. Serve over cooked egg noodles or rice, garnished with fresh parsley.
Extra Tips:
For an even richer flavor, consider searing the beef in batches to avoid overcrowding the pot, which helps achieve a nice browning.
You can also customize this dish by adding your favorite vegetables, such as peas or bell peppers, during the sauté step. If you prefer a thicker sauce, allow it to simmer on the sauté function for a few extra minutes after adding the sour cream.
Enjoy your delicious and convenient Beef Stroganoff!
Vegetarian Chili for the Freezer
Vegetarian chili is a hearty and flavorful dish that's perfect for meal prepping and freezing. Packed with protein from beans and lentils, this chili isn't only nutritious but also satisfying. The combination of spices, vegetables, and legumes creates a comforting meal that can be enjoyed on its own or served with your favorite toppings.
Plus, making it in an Instant Pot means quicker cooking and less mess, making it a convenient choice for busy weeknights.
This vegetarian chili is incredibly versatile—you can easily customize it with your favorite vegetables or beans. It's also a great way to use up any leftover veggies you have in your fridge. By preparing a large batch and storing it in the freezer, you'll have a delicious meal ready to go whenever you need it.
Whether you're looking for a warm dinner on a chilly evening or a healthy lunch option, this vegetarian chili is sure to fulfill.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (with juice)
- 1 can (15 oz) tomato sauce
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, cheese, sour cream, or tortilla chips
To prepare the vegetarian chili, start by setting your Instant Pot to the sauté function. Add the olive oil and once it's hot, sauté the diced onion and garlic until softened, about 3-4 minutes.
Then add the bell pepper, carrots, celery, and zucchini, stirring for another 5 minutes until the vegetables start to soften. Next, add in the black beans, kidney beans, diced tomatoes, tomato sauce, vegetable broth, and all the spices (chili powder, cumin, smoked paprika, salt, and pepper). Stir everything together until well combined.
Secure the lid on the Instant Pot and set it to cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural release of pressure for about 10 minutes before manually releasing any remaining pressure.
Give the chili a good stir and taste, adjusting seasoning if necessary. Allow the chili to cool completely before portioning it into freezer-safe containers for storage.
Extra Tips:
When freezing, make sure to leave some space in the container as the chili will expand when frozen. You can also double this recipe to guarantee you have plenty of meals on hand.
To reheat, simply thaw it overnight in the refrigerator, then heat it in the microwave or on the stovetop until warmed through. Enjoy your delicious vegetarian chili with your choice of toppings for an extra burst of flavor!
Creamy Garlic Chicken and Rice
Creamy Garlic Chicken and Rice is a comforting and flavorful dish that can be effortlessly prepared in your Instant Pot. This recipe combines tender chicken, aromatic garlic, and creamy goodness with fluffy rice, creating a meal that's perfect for busy weeknights or meal prepping for the freezer.
The best part is that it cooks quickly and requires minimal cleanup, so you can enjoy a delicious homemade dinner in no time. This dish isn't only satisfying but also versatile. You can easily customize it by adding your favorite vegetables or adjusting the seasonings to suit your taste.
Whether you're feeding a family or just looking for a hearty meal for yourself, Creamy Garlic Chicken and Rice is sure to become a favorite in your household.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Cooking Instructions:
Start by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up. Once hot, add the diced onions and garlic, and sauté until the onions are translucent and fragrant, about 3-4 minutes.
Season the chicken breasts with salt, pepper, thyme, and paprika, then add them to the pot. Sauté for another 2-3 minutes, allowing the chicken to brown slightly.
Next, add the rice and chicken broth to the pot, stirring to combine all the ingredients. Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Finally, stir in the heavy cream until well combined, and serve hot, garnished with fresh parsley if desired.
Extra Tips:
When preparing this dish, feel free to modify the recipe by adding in vegetables like peas, spinach, or bell peppers for added nutrition and flavor.
Additionally, if you prefer a lighter version, you can substitute the heavy cream with Greek yogurt or a plant-based cream alternative. Remember to adjust the cooking time slightly if using brown rice, as it requires a longer cooking time compared to white rice.
Enjoy experimenting with this creamy and delicious meal!
Teriyaki Chicken With Broccoli
Teriyaki Chicken with Broccoli is a delightful and easy-to-make dish that brings the flavors of Asian cuisine right to your dinner table. This recipe combines tender chicken thighs with fresh broccoli, all coated in a sweet and savory teriyaki sauce. Perfect for busy weeknights, this dish can be prepared ahead of time and stored in the freezer, making it a convenient option for those who need to save time while still enjoying a homemade meal.
Using the Instant Pot, this Teriyaki Chicken with Broccoli cooks quickly and effectively, retaining the juiciness of the chicken and the crispness of the broccoli. The best part is that you can easily customize the recipe with your favorite vegetables or adjust the level of sweetness in the sauce. Follow these simple steps to create a delicious meal that your family will love.
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 1 cup broccoli florets
- 1 cup teriyaki sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sesame seeds (optional)
- Cooked rice for serving
Cooking Instructions:
In your Instant Pot, start by adding the olive oil, garlic, and ginger. Turn on the sauté mode and cook for 1-2 minutes until fragrant.
Next, add the chicken thighs to the pot and pour in the teriyaki sauce. Make sure the chicken is well coated, then close the lid and set the valve to sealing. Cook on high pressure for 10 minutes, and once done, allow the pressure to release naturally for about 5 minutes before performing a quick release for any remaining pressure.
After removing the chicken, add the broccoli florets to the pot. Close the lid again and cook on high pressure for an additional 2 minutes. Once the cooking time is up, do a quick release to let out the steam.
Shred the chicken with two forks and mix it back into the pot with the broccoli. Serve the Teriyaki Chicken with Broccoli over cooked rice, and sprinkle sesame seeds on top if desired.
Extra Tips:
For an even richer flavor, marinate the chicken in the teriyaki sauce for a few hours or overnight before cooking.
You can also add other vegetables like bell peppers or snap peas to the dish for added nutrition and color. If you prefer a thicker sauce, after cooking, you can switch the Instant Pot to sauté mode and let the sauce simmer for a few minutes until it reaches your desired consistency.
Enjoy your flavorful meal!
Spaghetti and Meatballs Freezer Pack
This recipe guarantees that you have perfectly cooked spaghetti and meatballs in a rich tomato sauce, ready to serve in no time. The convenience of having a freezer meal means you'll always have a delicious dinner option on hand.
Let's get started on this easy and flavorful spaghetti and meatballs freezer pack!
Ingredients:
- 1 pound ground beef or turkey
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
- 12 ounces spaghetti (uncooked)
- 2 cups water
- Olive oil (for sautéing, optional)
Cooking Instructions:
1. In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined and form into meatballs, about 1 inch in diameter.
Place the meatballs on a baking sheet and freeze until firm, about 1 hour.
2. Once the meatballs are frozen, assemble your freezer pack by placing the meatballs in a freezer-safe bag or container. Add the marinara sauce and uncooked spaghetti on top.
Seal tightly, removing as much air as possible. When ready to cook, remove the pack from the freezer and let it thaw overnight in the refrigerator.
3. When ready to cook, pour the contents of the freezer pack into the Instant Pot. Add 2 cups of water and give it a gentle stir to distribute the ingredients.
Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Allow for a natural release for 5 minutes before performing a quick release to release any remaining pressure.
Extra Tips:
For best results, verify that your meatballs are evenly sized for consistent cooking.
If you're short on time, you can skip the freezing step and cook the meatballs immediately after mixing. Additionally, feel free to customize the sauce with your favorite herbs or spices to suit your taste preferences.
Serve the spaghetti and meatballs with a sprinkle of extra Parmesan and a side salad for a complete meal!
Sweet Potato and Black Bean Stew
Sweet Potato and Black Bean Stew is a nutritious and flavorful dish that combines the earthiness of black beans with the sweetness of tender sweet potatoes. This hearty stew is perfect for a cozy dinner or meal prep, as it freezes beautifully and can be easily reheated in the Instant Pot. Packed with protein, fiber, and vitamins, this dish isn't only delicious but also a great way to incorporate more plant-based meals into your diet.
The beauty of this recipe lies in its simplicity and versatility. You can customize the spices to suit your taste or add other vegetables like kale or bell peppers. Whether you're serving it on a chilly evening or taking it to a potluck, this stew is sure to impress. Plus, it can be made ahead of time and stored in the freezer, making it an excellent choice for busy weeknights.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: avocado, cilantro, lime juice
Cooking Instructions:
In your Instant Pot, select the sauté function and heat the olive oil. Add the chopped onion and minced garlic, sautéing until the onions are translucent, about 3-4 minutes.
Stir in the ground cumin, chili powder, and smoked paprika, allowing the spices to toast for about 30 seconds. Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.
Close the lid of the Instant Pot and set the valve to sealing. Select the manual or pressure cook setting and cook on high pressure for 10 minutes. Once the cooking time is complete, carefully perform a quick release of the pressure. Open the lid, stir the stew, and adjust seasoning if necessary.
Serve hot, topped with avocado, cilantro, and a squeeze of lime juice, or let it cool before storing in the freezer for later.
Extra Tips:
For added depth of flavor, consider adding a splash of lime juice or a dash of hot sauce before serving. You can also experiment with different beans or add corn for added texture.
When freezing, allow the stew to cool completely before transferring it to airtight containers. It will keep in the freezer for up to three months. When reheating, add a little extra broth if it seems too thick, and enjoy your delicious, make-ahead meal!
Lemon Herb Salmon With Asparagus
Lemon Herb Salmon with Asparagus is a light and flavorful dish that's perfect for a quick weeknight dinner or meal prep. This recipe takes advantage of the Instant Pot's ability to steam ingredients, ensuring that your salmon remains moist and tender while the asparagus retains its vibrant color and crunch.
With just a few simple ingredients, you can create a gourmet meal that feels special without spending hours in the kitchen. Preparing this dish ahead of time and freezing it can save you time on busy days. Simply assemble the ingredients in a freezer-friendly bag, and when you're ready to enjoy this healthy meal, you can cook it straight from frozen.
The bright flavors of lemon and herbs combined with the richness of salmon make this dish a delightful option that your family will love.
Ingredients:
- 4 salmon fillets
- 1 pound asparagus, trimmed
- 2 lemons (1 sliced, 1 for juice)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Cooking Instructions:
Start by preparing the salmon and asparagus. In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
Place the salmon fillets in a freezer bag and pour the marinade over them, ensuring they're well coated. Add the asparagus and lemon slices to the bag, seal it, and freeze if making ahead of time. When ready to cook, remove the bag from the freezer and let it thaw in the refrigerator overnight.
Once thawed, pour the contents of the bag into the Instant Pot. Add 1 cup of water to the pot and place the lid on, ensuring the valve is set to sealing. Set the Instant Pot to high pressure for 3 minutes.
After the cooking time is complete, perform a quick release. Carefully remove the salmon and asparagus, and serve immediately with additional lemon wedges if desired.
Extra Tips:
For an added depth of flavor, consider marinating the salmon overnight in the refrigerator before cooking. You can also customize the herbs based on your preference—fresh herbs can be used if you have them on hand.
If you prefer your asparagus to be more tender, you can add an additional minute to the cooking time. Enjoy your Lemon Herb Salmon with Asparagus alongside a grain like quinoa or brown rice for a complete meal!
Beef and Vegetable Soup
Beef and Vegetable Soup is a hearty and nourishing dish that's perfect for meal prep. This recipe is ideal for the Instant Pot, allowing you to create a flavorful, comforting soup in a fraction of the time it would take on the stovetop. Packed with tender beef, vibrant veggies, and aromatic herbs, this soup is great for a cozy dinner or for freezing in individual portions for later use.
To make this soup even more convenient, you can prepare all the ingredients ahead of time and store them in the freezer. When you're ready to enjoy a warm bowl, simply toss the frozen ingredients into your Instant Pot and let it work its magic. This recipe isn't only delicious but also a fantastic way to guarantee you have a wholesome meal ready at a moment's notice.
Ingredients:
- 1 lb beef stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 bay leaf
Cooking Instructions:
Start by setting your Instant Pot to the sauté function. Add the olive oil and heat until shimmering. Add the beef stew meat and brown on all sides for about 5-7 minutes.
Once the meat is browned, add the diced onion and minced garlic, stirring until the onion becomes translucent.
Next, add the sliced carrots, chopped celery, diced bell pepper, and green beans to the pot. Pour in the diced tomatoes and beef broth, then sprinkle in the dried thyme, basil, salt, and pepper. Finally, add the bay leaf.
Close the lid of the Instant Pot, guaranteeing the vent is sealed. Set it to cook on high pressure for 35 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure. Remove the bay leaf before serving.
Extra Tips:
For added flavor, consider marinating the beef in some of the broth with herbs the night before.
If you prefer a thicker soup, you can blend a portion of it and stir it back in after cooking. This soup freezes well, so you can make a double batch and store it in freezer-safe containers for future meals.
Just be sure to allow it to cool completely before freezing to preserve the flavor and texture. Enjoy your comforting bowl of Beef and Vegetable Soup!
Mediterranean Quinoa Salad
Mediterranean Quinoa Salad is a vibrant and nutritious dish that's perfect for meal prep and can easily be made ahead of time. With its combination of quinoa, fresh vegetables, and a zesty dressing, this salad isn't only filling but also packed with flavor and essential nutrients. It serves well as a light lunch, a side dish for dinner, or even a healthy snack throughout the week.
This recipe is incredibly versatile and can be modified based on your preferences or what you have on hand. You can swap out vegetables, add different herbs, or incorporate protein such as chickpeas or grilled chicken to make it heartier. The best part? It can be made in advance and stored in the freezer, making it a convenient option for busy days.
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Cooking Instructions:
Start by rinsing the quinoa under cold water in a fine-mesh sieve. In your Instant Pot, combine the rinsed quinoa and water or vegetable broth. Seal the lid and set the Instant Pot to manual pressure for 1 minute.
Once it's done cooking, allow for a natural pressure release for 10 minutes before carefully releasing any remaining pressure. Fluff the quinoa with a fork and let it cool.
In a large mixing bowl, combine the cooled quinoa with the cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, and parsley.
In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Pour the dressing over the quinoa salad and toss everything together until well coated.
This salad can be stored in the refrigerator for up to 5 days or frozen in portions for later use.
Extra Tips:
For the best flavor, let the salad sit for at least 30 minutes after mixing to allow the ingredients to marinate in the dressing.
If you choose to freeze the salad, consider leaving out the feta and adding it fresh when you're ready to eat. Additionally, feel free to experiment with different vegetables or add protein like grilled chicken or chickpeas to make it more filling.
BBQ Pulled Pork Freezer Meal
This recipe isn't only easy to prepare, but it also allows the flavors to meld beautifully during the cooking process. The slow cooking method in the Instant Pot guarantees that the pork becomes tender and juicy, making it easy to shred. With a few simple ingredients, you can create a mouthwatering meal that will impress your family and friends.
Ingredients:
- 2 lbs pork shoulder
- 1 cup BBQ sauce
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Buns for serving
Cooking Instructions:
Start by cutting the pork shoulder into large chunks, then place it in a freezer-safe bag along with the chopped onion, minced garlic, BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, salt, black pepper, and cayenne pepper if you want an extra kick.
Seal the bag tightly, removing as much air as possible, and freeze for up to 3 months. When you're ready to cook, thaw the bag overnight in the refrigerator.
Once thawed, pour the contents of the bag into the Instant Pot. Secure the lid and set the valve to sealing. Cook on high pressure for 60 minutes.
After the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release. Carefully remove the pork from the pot and shred it using two forks.
Return the shredded pork to the pot, mix it with the sauce, and let it simmer for a few minutes. Serve on buns with additional BBQ sauce if desired.
Extra Tips:
For the best results, let the pulled pork rest for a few minutes after cooking to allow the flavors to deepen.
You can also customize your BBQ pulled pork by adding different spices or sauces to suit your taste. Consider serving it with coleslaw or pickles for a delicious crunch.
If you have leftovers, they can be stored in the fridge for up to 4 days or frozen for future meals. Enjoy your easy, make-ahead BBQ Pulled Pork!
Turkey and Spinach Stuffed Peppers
Turkey and Spinach Stuffed Peppers are a delicious and nutritious meal that can be prepared in advance for busy weeknights. These colorful peppers are packed with lean ground turkey, fresh spinach, and flavorful spices, making them a wholesome option for the whole family. Not only are they easy to make, but they also freeze beautifully, allowing you to enjoy a homemade meal at a moment's notice.
Using an Instant Pot to prepare these stuffed peppers considerably reduces cooking time while infusing the dish with fantastic flavor. By making a batch and freezing them, you can have a healthy meal ready to go whenever you need it. Whether you serve them with a side salad or some crusty bread, Turkey and Spinach Stuffed Peppers are sure to be a hit!
Ingredients:
- 4 large bell peppers (any color)
- 1 pound ground turkey
- 2 cups fresh spinach, chopped
- 1 cup cooked quinoa or rice
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese (optional)
Cooking Instructions:
Start by preparing the bell peppers. Cut the tops off and remove the seeds and membranes. Set them aside while you make the filling.
In a large mixing bowl, combine the ground turkey, chopped spinach, cooked quinoa or rice, diced tomatoes, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix everything together until well combined.
Next, gently stuff each bell pepper with the turkey and spinach mixture, packing it in firmly. Place the stuffed peppers in the Instant Pot on the trivet or steamer basket. Add 1 cup of water to the pot, close the lid, and set the pressure valve to sealing. Cook on high pressure for 10 minutes, then allow for a natural release for 5 minutes before quick-releasing any remaining pressure.
If desired, sprinkle shredded mozzarella cheese on top of the peppers and let it melt before serving.
Extra Tips:
For an even more flavorful dish, consider sautéing the ground turkey with onions and garlic before mixing it with the other ingredients.
You can also customize the filling by adding other vegetables like zucchini or mushrooms, or swapping the cheese for your favorite variety.
When freezing, wrap each stuffed pepper tightly in plastic wrap and then foil to prevent freezer burn. They can be reheated directly from frozen in the Instant Pot for a quick and convenient meal.
Coconut Curry Lentils
Coconut Curry Lentils are a delicious and nutritious meal that can be easily prepared in your Instant Pot. This recipe combines the hearty texture of lentils with the rich flavors of coconut milk and aromatic spices, making it a perfect dish for meal prep. Not only is it vegan and gluten-free, but it's also packed with protein and fiber, guaranteeing that you stay satisfied for hours.
Whether you're serving it over rice or enjoying it on its own, this dish is sure to become a favorite in your household.
Preparing Coconut Curry Lentils in advance is a breeze. Simply gather your ingredients and follow the recipe. You can make a large batch and freeze portions for quick meals later on. With the Instant Pot, the cooking time is greatly reduced, allowing you to enjoy a hearty meal in under 30 minutes. This makes it an ideal option for busy weeknights or meal prepping for the week ahead.
Ingredients:
- 1 cup dry green or brown lentils, rinsed
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 cups vegetable broth or water
- 1 cup spinach (fresh or frozen)
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- Start by turning on your Instant Pot and selecting the sauté function. Add a splash of olive oil and sauté the onion until it becomes translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add in the curry powder, turmeric, cumin, and salt, stirring well to combine. Then, add the rinsed lentils, coconut milk, diced tomatoes, and vegetable broth. Give it a good stir to mix all the ingredients together. Close the lid and confirm the valve is set to sealing.
- Set the Instant Pot to cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural release for 10 minutes before carefully switching the valve to venting to release any remaining steam. Open the lid and stir in the spinach and lime juice. Adjust seasoning if necessary.
Extra Tips:
For an extra layer of flavor, consider adding a splash of soy sauce or tamari to the mixture before cooking.
If you prefer a creamier texture, you can blend a portion of the lentils after cooking using an immersion blender. This dish can be stored in the fridge for up to five days or frozen for up to three months.
To serve, reheat gently on the stove or in the microwave, and garnish with fresh cilantro for a burst of freshness.
Honey Garlic Chicken Thighs
Honey Garlic Chicken Thighs are a delightful and savory dish that can easily be prepared ahead of time for a quick weeknight dinner. The combination of honey and garlic creates a sweet and tangy glaze that complements the rich flavor of chicken thighs perfectly.
This dish isn't only delicious but also incredibly easy to make in the Instant Pot, allowing you to enjoy tender, juicy chicken in no time. Preparing these Honey Garlic Chicken Thighs as a freezer meal means you can have a wholesome dinner ready in an instant.
Simply combine the ingredients, freeze, and when you're ready to cook, just transfer the contents to your Instant Pot. This recipe is great for busy families or anyone looking to save time in the kitchen without sacrificing flavor.
Ingredients:
- 2 pounds bone-in, skin-on chicken thighs
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch (for thickening, optional)
- 1 tablespoon water (for thickening, optional)
Instructions:
In a large mixing bowl, combine honey, soy sauce, minced garlic, apple cider vinegar, ground ginger, black pepper, and red pepper flakes. Whisk the ingredients together until well blended.
Place the chicken thighs in a freezer-safe bag or container and pour the honey garlic mixture over them. Seal the bag or container tightly, ensuring that the chicken is well coated in the marinade, and freeze for up to three months.
When you're ready to cook, remove the chicken from the freezer and transfer it to the Instant Pot. Add 1/2 cup of water to the pot. Close the lid and set the valve to sealing.
Cook on high pressure for 15 minutes, then allow for a natural release for 10 minutes before performing a quick release for any remaining pressure. If you prefer a thicker sauce, mix cornstarch and water in a small bowl to create a slurry, then turn on the sauté function in the Instant Pot, add the slurry, and cook until the sauce thickens.
Extra Tips:
For the best flavor, consider marinating the chicken thighs in the honey garlic mixture for a few hours or overnight before freezing.
Thaw the chicken in the refrigerator overnight before cooking for even better results. You can also serve the Honey Garlic Chicken Thighs over rice or with steamed vegetables to create a complete meal. Enjoy this delicious dish with minimal effort and maximum flavor!
Easy Beef Tacos in a Bag
Easy Beef Tacos in a Bag is a fun and convenient meal option that's perfect for busy weeknights or meal prep days. With the Instant Pot, you can whip up a flavorful and satisfying filling in no time. This dish allows for easy customization, so everyone can enjoy their tacos just the way they like them.
The best part? You can prepare everything ahead of time and store them in the freezer for later use. The combination of seasoned ground beef, zesty taco spices, and your favorite toppings creates a deliciously hearty meal that's sure to please the whole family.
Serve it directly in individual bags of tortilla chips for a fun, mess-free dining experience. Simply heat and serve, and you have a delightful dinner that feels like a treat!
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade)
- 1 cup beef broth
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup salsa
- 6 bags of tortilla chips
- Optional toppings: shredded cheese, sour cream, chopped lettuce, diced tomatoes, avocado
Cooking Instructions:
Begin by setting your Instant Pot to the sauté function. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 5 minutes.
Drain any excess fat and stir in the taco seasoning, beef broth, black beans, corn, and salsa. Secure the lid on the Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 10 minutes, then allow for a natural release for 5 minutes before switching to a quick release to let out any remaining steam.
Once cooked, give the mixture a good stir. If you want to freeze the meal, let it cool completely before dividing it into freezer-safe bags or containers. When you're ready to enjoy, simply reheat the beef mixture on the stovetop or in the microwave until warmed through.
Serve it over the bags of tortilla chips and top with your favorite toppings for a delicious and easy taco night!
Extra Tips:
For added flavor, consider marinating the ground beef with the taco seasoning and letting it sit for 30 minutes before cooking. You can also use ground turkey or chicken as a lighter alternative.
Make sure to keep your toppings ready to go, as they can elevate your taco experience! If you're preparing this dish for a larger crowd, double the recipe and freeze the second batch for a quick meal later on. Enjoy your Easy Beef Tacos in a Bag!
Frequently Asked Questions
Can I Use Frozen Vegetables in These Recipes?
Absolutely, you can use frozen vegetables in these recipes! They cook quickly and retain their nutrients. Just toss them in as directed, and you'll enjoy a delicious, hassle-free meal without any extra prep.
How Long Can I Store Freezer Meals?
Ever wondered how long your meals can last in the freezer? Generally, you can store freezer meals for three to six months, ensuring they remain tasty and safe. Just label and date them to keep track!
Can I Double the Recipes for Larger Portions?
Absolutely, you can double the recipes for larger portions! Just make certain your Instant Pot can handle the increased volume and adjust cooking times accordingly. It's a great way to meal prep for busy days ahead!
Are These Meals Suitable for Meal Prep on a Budget?
You can definitely prep these meals on a budget. By choosing affordable ingredients and cooking in bulk, you'll save money while enjoying delicious, homemade meals throughout the week. It's a smart choice!
What Are the Best Containers for Freezing Meals?
When freezing meals, use airtight containers like glass or BPA-free plastic. They prevent freezer burn and maintain freshness. Portioning meals into smaller containers also makes it easier to thaw and reheat later.
