Fear Not! The Instant Pot :: Freezer Meal Edition {Video Demo}

It’s no secret that we are some die-hard Instant Pot (IP) Fans over here at the Fort Worth Moms Blog. Heck, my mom even bought me a “Pot Head” apron! This kitchen appliance has completely revolutionized the way I cook, and has radically diminished the stress of the after school, feed-the-children-dinner, do-all-the-homework, get-kids-to-sports-practice-madness! 

In this edition of “Fear Not, The Instant Pot,” we will give you a few ideas on how to make your dinner preparation even easier by doing a little prep work in advance. There are two approaches to this, and we will cover both! The first approach is cooking meals in advance, then freezing them ready to simply thaw, heat, and serve. The second approach is “dump meals.” These recipes are designed to do the prep work in advance, then dump the frozen goods into the Instant Pot the evening you are going to eat. And, as an added bonus, all of the recipes can be easily modified to be both gluten free and dairy free!

Without further adieu, here is our video demonstration of “Fear Not! The Instant Pot :: Freezer Meal Edition.” Check out the recipe links and shopping list below the video. (If you are on looking for a GREAT tutorial about Instant Pot basics, recipes showcasing its different settings and such, be sure to check out our other IP video HERE.)

Here are the four recipes on the menu:

Chicken Tortilla Soup (slightly modified)

• 5 C chicken stock or broth
• 14.5 oz can diced tomatoes (undrained)
• 1 medium onion, diced
• 2 tsp minced garlic
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1.5 lbs boneless, skinless chicken breast
• 14.5 oz can black beans, drained and rinsed
• 14.5 oz can corn, drained and rinsed 
• 1 Tbsp lime juice

Pesto Ranch Chicken 

• ¾ C pesto
• 2 Tbsp ranch dressing mix
• ½ c chicken broth or stock
• 2 lbs chicken thighs, boneless, skinless

Honey Bourbon Chicken 

• 1 ½ lbs chicken (Boneless, skinless thighs or breasts)
• ⅛ tsp salt
• ⅛ tsp black pepper
• ½ C diced onion
• ½ C soy sauce (or liquid aminos for GF)
• ¼ C ketchup
• 2 Tbsp oil of choice (olive, vegetable, etc.)
• 2 tsp minced garlic
• ¼ Tbsp red pepper flakes (less if desiring less spicy option)
• 1 C honey

Root Beer Pulled Pork

• 2 lbs pork roast
• ½ tsp garlic salt
• ½ tsp black pepper
• 1 ¼ C onion, sliced
• ¾ C root beer
• ¼ C ketchup
• 2 Tbsp tomato paste
• ½ Tbsp lemon juice
• 1 Tbsp worcestershire sauce
• 1 Tbsp honey
• 1 Tbsp all-purpose flour (or GF equivalent)

Shopping List

Fresh/Refrigerated

• Lime (1)
• Onion (3)
• Lemon (1)

Dry Goods

• Instant Pot shaped containers (64 oz plastic containers are perfect)
• Gallon freezer bags
• Mailing labels, perminant marker, packing tape (to freezer-proof labels)
• Pesto (6 oz jar)
• Ranch dressing mix 
• Chicken broth/stock (6 C)
• Can of diced tomatoes (14 oz)
• 1 can/bottle root beer
• Ketchup (1/2 C)
• Tomato paste (2 Tbsp)
• Worcestershire (1 Tbsp)
• Honey (8 oz)
• Flour (or GF flour substitute)
• Soy sauce (liquid aminos to make GF) 
• Can of black beans, drained and rinsed
• Can of corn, drained and rinsed
• Oil of choice (olive, vegetable, avocado, etc.)

Spices

• Chili powder
• Cumin
• Garlic salt
• Minced garlic
• Salt
• Pepper
• Paprika
• Red pepper flakes

Meat

• 2 lb pork roast
• 2 lb chicken thighs
• 3 – 3.5 lbs chicken breasts