Sharla

Instant Pot Tomato Soup (freezer directions included)

There’s something about a grilled cheese sandwich that begs to be paired with tomato soup. This simple Instant Pot tomato soup is perfect for just that. It is fresh tasting and easy to make. And you can make it ahead and freeze it. That way, your grilled cheese sandwich will never have to go without its perfect mate again!

For me, tomato soup and grilled cheese is the pinnacle of comfort food. I especially like a grilled cheese made with Jalapeño Jack cheese, a few slices of avocado, and lots of fresh jalapeño slices. A bowl of warm tomato soup and my spicy grilled cheese makes me want to cozy up in fluffy socks and read a book curled under a snuggly blanket.

I’m not one for dipping my grilled cheese into my tomato soup, but some of my kids are. They tell me that this recipe makes a good dipping soup.

Instant Pot Tomato Soup Recipe:

1 Tbsp. canola or olive oil
1 onion, minced
3 cloves garlic, minced
4-5 cups chopped tomatoes, fresh or canned
2 Tbsp. tomato paste
6 cups vegetable or chicken broth

Directions:

Place the oil in the Instant Pot on the Sauté setting.
Once the oil is hot, add the onion and sauté two minutes.
Add the garlic for one minute.
Turn off the sauté setting and add in all the other ingredients.
Secure the lid and select the Stew/Soup setting for 10 minutes.
Allow the Instant Pot to do a natural release.
Allow it to cool slightly before putting it through a blender or use an immersion blender to break it down to a smooth consistency.
Serve warm.

Freezer directions:

Make the soup in the Instant Pot as described above.
Allow soup to cool.
Ladle the soup into an ice cube tray or silicone mould. Place the ice cube or silicone tray onto a baking sheet and lay flat in the freezer.
Once frozen, transfer the cubes to a large resealable freezer bag or reusable silicone freezer bag. Seal the bag after taking as much air out as you can and freeze.
Take out as many cubes as needed and thaw. Reheat on the stovetop or in the microwave.

Makes 8 cups of soup.

Notes about the Instant Pot Tomato Soup:

The nice thing about freezing it in the cubes instead of freezing it all in a bag is that you can take out as much or as little as needed. If you’re just making lunch for one person, you’ll only need a cube or two. That means that the soup will be ready whenever you’re in the mood for the comfort of grilled cheese and tomato soup!

This Instant Pot soup is also gluten free and dairy free, making it very versatile. If you use vegetable broth, this soup is also vegetarian.

Looking for other Instant Pot make ahead meals? Check out our Instant Pot Freezer Meal plan that includes the recipes plus shopping list, prep list, and printable labels.

Instant Pot Tomato Soup Recipe

Course: Soup

Keyword: Instant Pot, soup

Servings: 8 cups

Ingredients

1 Tbsp. canola or olive oil
1 onion minced
3 cloves garlic minced
4-5 cups chopped tomatoes fresh or canned
2 Tbsp. tomato paste
6 cups vegetable or chicken broth

Instructions

Directions:

Place the oil in the Instant Pot on the Sauté setting.
Once the oil is hot, add the onion and sauté two minutes.
Add the garlic for one minute.
Turn off the sauté setting and add in all the other ingredients.
Secure the lid and select the Stew/Soup setting for 10 minutes.
Allow the Instant Pot to do a natural release.
Allow it to cool slightly before putting it through a blender or use an immersion blender to break it down to a smooth consistency.
Serve warm.

Freezer directions:

Make the soup in the Instant Pot as described above.
Allow soup to cool.
Ladle the soup into an ice cube tray or silicone mould. Place the ice cube or silicone tray onto a baking sheet and lay flat in the freezer.
Once frozen, transfer the cubes to a large resealable freezer bag or reusable silicone freezer bag. Seal the bag after taking as much air out as you can and freeze.
Take out as many cubes as needed and thaw. Reheat on the stovetop or in the microwave.

Check out these other Instant Pot soup recipes:

Instant Pot Asian Noodle Soup Instant Pot Bone Broth

Taco Breakfast Cups You Can Make Ahead

By Sharla

Mornings are a mad house around here. With so many kids and some of them going to different schools, it’s complete chaos on weekdays between 6 a.m. and 8:10! Having ready to go breakfasts like these taco breakfast cups make mornings so much easier.

If you’re really in a rush, you can even wrap these in a paper towel and eat them on your way out the door.

These breakfast cups are gluten free,

Taco Breakfast Cups Recipe:

6 green onions, diced
1 red pepper, diced
1 yellow or orange pepper, diced
6 eggs, beaten
1/2 cup milk
2 tsp. taco seasoning
1/2 lb. spicy ground turkey sausage
tex mex or taco shredded cheese
optional: salsa for dipping

Preheat the oven to 350°.
Generously grease a muffin tin.
Brown the turkey sausage in a skillet with the taco seasoning mixed in.
Dice the green onions and peppers. Place a spoon full of the diced vegetables in the bottom of each greased muffin tin.
Next, layer a spoon of turkey sausage on top.
In a small mixing bowl, mix together the beaten eggs and milk.
Fill each of the muffin tins to the top with the egg mixture.
Bake for 10-15 minutes, until cooked through.
Top each one with grated cheese and put back in the oven just until the cheese is melted.
Eat immediately or allow to cool before placing the egg cups in a large resealable bag and freezing.
To reheat, take out as many egg cups as you need. Wrap the egg cup in a paper towel and place on a plate. Heat in the microwave just until warm.*
If you want, you can dip these in salsa.

*I find that if you reheat them in the microwave without using paper towel, they get a bit soggy. No one wants soggy eggs, so be sure not to skip this step. If you substitute whipping cream for the milk, then these taco breakfast cups are keto friendly. They are also gluten free provided you use gluten free taco seasoning.

You’ll love these grab and go bites for busy mornings. It’s easy to customize them to your taste. If you like things spicy, you can add some chopped jalepenos with the other peppers. You can also choose to substitute spicy ground Italian sausage in place of the turkey if you prefer. Some of our other make ahead breakfasts:

Make Ahead Cinnamon French Toast

Breakfast Sausage Hand Pies

Taco Breakfast Cups Recipe

Ingredients

6 green onions diced
1 red pepper diced
1 yellow or orange pepper diced
6 eggs beaten
1/2 cup milk
2 tsp. taco seasoning
1/2 lb. spicy turkey sausage
tex mex or taco shredded cheese
optional: salsa for dipping

Instructions

Preheat the oven to 350°.
Generously grease a muffin tin.
Brown the turkey sausage in a skillet with the taco seasoning mixed in.
Dice the green onions and peppers. Place a spoon full of the diced vegetables in the bottom of each greased muffin tin.
Next, layer a spoon of turkey sausage on top.
In a small mixing bowl, mix together the beaten eggs and milk.
Fill each of the muffin tins to the top with the egg mixture.
Bake for 10-15 minutes, until cooked through.
Top each one with grated cheese and put back in the oven just until the cheese is melted.
Eat immediately or allow to cool before placing the egg cups in a large resealable bag and freezing.
To reheat, take out as many egg cups as you need. Wrap the egg cup in a paper towel and place on a plate. Heat in the microwave just until warm.

Recipe Notes

I find that if you reheat them in the microwave without using paper towel, they get a bit soggy. No one wants soggy eggs, so be sure not to skip this step.

Simple Marinated Pork Chops

By Sharla

These make ahead simple marinated pork chops are an easy, family-friendly meal. They take just minutes to assemble. These are perfect for a busy weeknight. This meal is gluten free if you use a gluten free soy sauce. It pairs well with a variety of side dishes. You can find a list of suggested sides to inspire you below the pork chop recipe.

Simple Marinated Pork Chops Recipe:

6 pork chops, bone in
1/2 cup light soy sauce
1/4 cup canola or olive oil
2 Tbsp. lemon juice
2 Tbsp. melted honey
1 clove garlic, minced

To assemble the meal:

Place the pork chops into a large resealable freezer bag or a reusable silicone freezer bag.
Pour the other ingredients into the bag.
Remove the air from the bag and seal.
Jiggle the bag around a little to combine the marinade before freezing.

On the day of cooking:

Take the bag out of the freezer the day before and let it sit in the fridge overnight to allow the marinade more time to sink in. Marinating it overnight will produce more flavour.
Preheat the oven to 350°.
Cook the pork chops on a broiler pan for 45 minutes until the center of the meat is white and has reached an internal temperature of 145°.
Allow the pork chops to rest for 5 minutes prior to serving to help the meat retain its juices when it is cut.

Serving suggestions for pork chops:

green beans
applesauce
creamed corn
twice baked potatoes
broccoli salad
garlic mashed potatoes
Caesar salad
Southwestern black bean and black eyed pea salad
scalloped potatoes
rice
fruit salad
potato salad
roasted Brussels sprouts
sautéed spinach with a bit of feta
roasted cauliflower
macaroni and cheese
butternut squash make ahead side dish
cornbread
coleslaw
corn on the cob

Simple Marinated Pork Chops Recipe

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

Course: Main Course

Ingredients

6 pork chops bone in
1/2 cup light soy sauce
1/4 cup canola or olive oil
2 Tbsp. lemon juice
2 Tbsp. melted honey
1 clove garlic minced

Instructions

To assemble the meal:

Place the pork chops into a large resealable freezer bag or a reusable silicone freezer bag.
Pour the other ingredients into the bag.
Remove the air from the bag and seal.
Jiggle the bag around a little to combine the marinade before freezing.

On the day of cooking:

Take the bag out of the freezer and thaw. You can instead take it out the day before and let it sit in the fridge overnight to allow the marinade more time to sink in.
Preheat the oven to 350°.
Cook the pork chops on a broiler pan for 45 minutes until the center of the meat is white and has reached an internal temperature of 145°.
Allow the pork chops to rest for 5 minutes prior to serving to help the meat retain its juices when it is cut.

Keto KFC Style Chicken

By Sharla

While not a fan of fast food in my adulthood, I do have fond childhood memories of the occasional trip through the KFC drive-through. Biting into that crispy chicken is something I still remember. That brings me to this creation of a Keto KFC style chicken recipe.

And the best part? It can be made ahead so that you have it in your freezer ready to cook up whenever a craving hits!

You can have the unique flavour of KFC Chicken even on a Keto diet. The world just got a whole lot better, didn’t it?!

Keto KFC Style Chicken Recipe:

Ingredients:

4 boneless chicken thighs and cut into 2-3 pieces each
1 1/2 cups almond flour
3 tsp. KFC seasoning (recipe below), to taste
2 eggs
2 cups olive oil

KFC seasoning:

2/3 tsp. salt
1/2 tsp. thyme
1/2 tsp. basil
1/3 tsp. oregano
1 tsp. celery salt
1 tsp. black pepper
1 tsp. dried mustard
4 tsp. paprika
2 tsp. garlic salt
1 tsp. ground ginger
3 tsp. white pepper

Assembly instructions:

In a small bowl, mix together 1/2 cup of the almond flour with 1 tsp. or more of the KFC seasoning.
Crack the eggs into a second bowl and whisk for 30 seconds.
Dredge the chicken through the almond flour mixture, then the eggs, then repeat through the almond flour.
You will need to do this in several batches as the almond flour gets wet and clumpy after a while (more so than regular flour).
Place the breaded chicken pieces on a cookie sheet lined with parchment paper. Lay the cookie sheet down flat in the freezer.
When the chicken is completely frozen, transfer the chicken pieces into a large resealable freezer bag lined with paper towel. If needed, place more paper towel in between layers.
Remove any excess air from the bag. Seal and freeze.

Cooking instructions:

Place the oil in a heavy pan or deep fryer.
Set heat to medium and allow to heat.
When the oil is hot, add 3 pieces of chicken at a time. Cook for 4-5 minutes each, until it is cooked through and golden brown, flipping halfway through.
Remove the chicken to a paper towel lined plate and repeat with the remaining chicken.

Note that if you have any extra KFC seasoning, you can place it in a medium freezer bag and keep it until the next time you make this recipe. It’s easy to double the seasoning for this purpose as well.

If you don’t want to make this as a freezer meal, just cook the chicken directly after breading. The chicken is best if served immediately after frying.

Check out some of our other delicious keto freezer meals:

Lemon Garlic Chicken

Easy Asian Meatballs

Italian Chicken and Veggies (Instant Pot)

Keto KFC Style Chicken Recipe

Course: Main Course

Ingredients

4 boneless chicken thighs and cut into 2-3 pieces each
1 1/2 cups almond flour
3 tsp. KFC seasoning recipe below, to taste
2 eggs
2 cups olive oil

KFC seasoning:

2/3 tsp. salt
1/2 tsp. thyme
1/2 tsp. basil
1/3 tsp. oregano
1 tsp. celery salt
1 tsp. black pepper
1 tsp. dried mustard
4 tsp. paprika
2 tsp. garlic salt
1 tsp. ground ginger
3 tsp. white pepper

Instructions

Assembly instructions:

In a small bowl, mix together 1/2 cup of the almond flour with 1 tsp. or more of the KFC seasoning.
Crack the eggs into a second bowl and whisk for 30 seconds.
Dredge the chicken through the almond flour mixture, then the eggs, then repeat through the almond flour.
You will need to do this in several batches as the almond flour gets wet and clumpy after a while (more so than regular flour).
Place the breaded chicken pieces on a cookie sheet lined with parchment paper. Lay the cookie sheet down flat in the freezer.
When the chicken is completely frozen, transfer the chicken pieces into a large resealable freezer bag lined with paper towel. If needed, place more paper towel in between layers.
Remove any excess air from the bag. Seal and freeze.

Cooking instructions:

Take the breaded chicken out of the freezer and allow to thaw in the bag.
Place oil in a heavy pan or deep fryer.
Set the heat to medium and allow to heat.
When the oil is hot, add 3 pieces of chicken at a time. Cook for 4-5 minutes each, until cooked through and golden brown, flipping halfway through.
Remove the chicken to a paper towel lined plate and repeat with the remaining chicken.

Recipe Notes

Note that if you have any extra KFC seasoning, you can place it in a medium freezer bag and keep it until the next time you make this recipe. It's easy to double the seasoning for this purpose as well.

Honey Maple Glazed Carrots Freezer Meal Side Dish

By Sharla

Side dishes are often overlooked when it comes to freezer cooking. But having them in the freezer as well will make dinner even easier. These honey maple glazed carrots can be made ahead and frozen. Doing the work ahead of time, especially if you make several bags of these at one time, makes suppertime so much easier. They make a perfect side dish to go along with most mains. This also makes an excellent side dish for holiday meals.

Having this side made ahead makes Easter, Thanksgiving, or Christmas dinner that much easier.

Carrots are a vegetable that most kids will eat, especially when sweetened with both honey and maple. Trust me, these are not a hard sell!

Since the carrots are frozen before they are cooked, they don’t take on that mushy texture that some frozen vegetables can. Mushy is not something I strive for in any of my cooking!

Honey Maple Glazed Carrots Recipe:

3 1/2 cups carrots, peeled and sliced
1 Tbsp. olive oil
3 tsp. maple syrup
1 Tbsp. honey, melted
2 tsp. thyme
1/2 tsp. ground coriander
1/2 tsp. salt
pinch pepper

To note: 3 1/2 cups of carrots will be approximately 5 carrots, depending of course on their size.

Peel and slice the carrots.
In a medium sized bowl, toss the carrots with the olive oil, maple syrup, melted honey, and all the seasonings. Make sure the carrots are well covered. Alternately, you can put the carrots in the bag and mix everything in there by giving it a squish.
Place it all in a medium resealable freezer bag. Take out the excess air and seal before freezing.

On the day of cooking:

Take the bag out of the freezer to thaw.
Preheat the oven to 425°.
Spray a cookie sheet with olive oil.
Dump the contents of the bag onto the greased sheet.
Put the pan in the oven for 10 minutes, stir. Return to the oven for another 12-20 minutes, stirring occasionally. Carrots are done when they are tender and some of the edges are browning.
Scoop the carrots into a serving bowl. Serve while still warm.

Ideas for main courses to serve with the honey maple glazed carrots:

pictured below with Honey Sesame Chicken, rice, and salad

Other make ahead side dishes that may interest you:

Make Ahead Rice Pilaf

Freezer Garlic Bread

Honey Maple Glazed Carrots Recipe

Ingredients

3 1/2 cups carrots peeled and sliced
1 Tbsp. olive oil
3 tsp. maple syrup
1 Tbsp. honey melted
2 tsp. thyme
1/2 tsp. ground coriander
1/2 tsp. salt
pinch pepper

Instructions

Peel and slice the carrots.
In a medium sized bowl, toss the carrots with the olive oil, maple syrup, melted honey, and all the seasonings. Make sure the carrots are well covered. Alternately, you can put the carrots in the bag and mix everything in there by giving it a squish.
Place it all in a medium resealable freezer bag. Take out the excess air and seal before freezing.

On the day of cooking:

Take the bag out of the freezer to thaw.
Preheat the oven to 425°.
Spray a cookie sheet with olive oil.
Dump the contents of the bag onto the greased sheet.
Put the pan in the oven for 10 minutes, stir. Return to the oven for another 12-20 minutes, stirring occasionally. Carrots are done when they are tender and some of the edges are browning.
Scoop the carrots into a serving bowl. Serve while still warm.

Recipe Notes

3 1/2 cups of carrots will be approximately 5 carrots, depending of course on their size.