Freezer Meal Instant Pot Recipes

This BBQ Beans Instant Pot recipe is freezer friendly. It’s a very hearty meal that hits the spot after a long day.

These BBQ baked beans make you feel like you’ve just come in from the ranch after herding cattle. They have that cowboy meal feel to them. While I haven’t ridden horseback in years, there’s no reason I can’t eat as if I do!

BBQ Beans Instant Pot Recipe:

1 lb. lean ground beef
2 Tbsp. olive oil
2 cans spicy red chili or kidney beans
1 onion, chopped
2 cloves garlic, diced or minced
1 cup BBQ sauce
1 cup ketchup
1/4 cup Worcestershire sauce*
1 Tbsp. hot sauce (your favourite brand)

*To make this recipe gluten free, use gluten free Worcestershire sauce.

Instructions:

1. Set your Instant Pot to the Sauté function. Add the olive oil and allow to warm up.
2. Stir in the garlic and onions and cook 2-3 minutes or until garlic is fragrant.
3. Add the ground beef and cook until it is no longer pink, mixing with a wooden spoon.
4. Pour in the hot sauce, Worcestershire sauce, and ketchup.
5. Add BBQ sauce to the Instant Pot.
6. Next, add the beans and give everything a quick mix.
7. Close and lock the lid on the Instant Pot and ensure the vent is closed. Set Instant Pot to 10 minutes.
8. After the 10 minutes, allow the pressure to release naturally for another 10 minutes. Open the vent to release the remaining pressure.

Freezer instructions:

1. Follow the directions above. Allow the beans to cool slightly before putting them into a large resealable freezer bag or into a few medium sized ones. If you prefer, you can use reusable silicone bags.
2. Remove the excess air, seal, and freeze.
3. Take the bag out of the freezer to thaw. Reheat in the microwave or in a pot on the stovetop.

If you want, you can top the beans with sour cream, grated cheese, and green chilies. You can also serve with extra hot sauce if you like things spicy.

If you’re looking for Instant Pot freezer meals, you can find more along with printable labels and shopping lists in our Instant Pot Freezer Meal Plan. Other meals you may enjoy:

Tex Mex Pasta Bake Sausage and Peppers 

Rustic Beef Stew 

Print

BBQ Beans Instant Pot Recipe

Ingredients

• 1 lb. lean ground beef
• 2 Tbsp. olive oil
• 2 cans spicy red chili or kidney beans
• 1 onion chopped
• 2 cloves garlic diced or minced
• 1 cup BBQ sauce
• 1 cup ketchup
• 1/4 cup Worcestershire sauce*
• 1 Tbsp. hot sauce your favourite brand

Instructions

Instructions:

1. Set your Instant Pot to the Sauté function. Add the olive oil and allow to warm up.
2. Add the garlic and onions and cook 2-3 minutes or until garlic is fragrant.
3. Add the ground beef and cook until it is no longer pink, mixing with a wooden spoon.
4. Pour in the hot sauce, Worcestershire sauce, and ketchup.
5. Add BBQ sauce to the Instant Pot.
6. Next, add the beans and give everything a quick mix.
7. Close and lock the lid on the Instant Pot and ensure the vent is closed. Set Instant Pot to 10 minutes.
8. After the 10 minutes, allow the pressure to release naturally for another 10 minutes. Open the vent to release the remaining pressure.

Freezer instructions:

1. Follow the directions above. Allow the beans to cool slightly before putting them into a large resealable freezer bag or into a few medium sized ones. If you prefer, you can use reusable silicone bags.
2. Remove the excess air, seal, and freeze.
3. Take the bag out of the freezer to thaw. Reheat in the microwave or in a pot on the stovetop.

Recipe Notes

*To make this recipe gluten free, use gluten free Worcestershire sauce.

Introducing Chicken Paprikash Stew. If you haven’t tried Paprikash chicken before, you’re about to meet your new favourite comfort food!
The flavours in this are warm and homey. This feels like the kind of dish that your aunt or grandma would have made for you when you were growing up. It’s the kind of meal you want to sit down with on a cold winter day.

And it takes almost no time at all for this to cook because it’s an Instant Pot recipe. While Instant Pot doesn’t truly mean “instant” (I know. I was disappointed too!), it’s pretty darn close! You can have dinner on the table in less than 20 minutes.

Trying new recipes is always a gamble, but I think that if you like chicken stew and you like the taste of paprika, you’re going to love this Paprikash chicken stew!

What is chicken paprikash?

As I am not Hungarian, I wondered the same thing myself when I first heard the term! The dish originates in Hungary. It’s name (Paprikás Csirke) literally translates into Paprika Chicken. The colour of the dish comes from the main spice which is paprika, so the name is perfectly logical once you understand the translation.

Chicken Paprikash Stew Recipe:

Ingredients:

• 1 Tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, minced or chopped
• 3 chicken thighs, boneless, skinless
• 2 red or orange peppers, chopped
• 2 Tbsp. paprika
• salt and pepper to taste
• 1 1/2 cups water or chicken stock
• 1 Tbsp. tomato paste
• 2 Tbsp. sour cream*
• optional: parsley for garnish
• optional: extra sour cream for serving

Assembly instructions:

1. Place the oil in the Instant Pot and select the Sauté setting.
2. Add the chopped onion and sauté for 2 minutes, then add the garlic for 1 minute more.
3. Turn off the sauté setting and add the thighs, peppers and seasonings. (here’s where that all important paprika comes in!)
4. In a medium mixing bowl, stir the tomato paste and sour cream into the broth or water before adding them all to the Instant Pot.
5. Secure the lid and select the “Soup/Stew” setting for 10 minutes.
6. Natural release.
7. Shred the chicken with two forks.

Serve the chicken paprikash stew in bowls with a dollop of sour cream or alongside some mashed potatoes.

*You can substitute greek yogurt for the sour cream if you prefer.

Make Ahead Instructions:

This meal is freezer friendly. Transfer the cooked chicken paprikash into a freezer safe container or large resealable freezer bag. Remove the excess air and seal before freezing. On cooking day, thaw and reheat on the stovetop or in the microwave.

While this dish is freezer friendly, you can find actual freezer to Instant Pot recipes along with shopping lists and printable labels in our Instant Pot Freezer Meal Plan. 

Print

Instant Pot Chicken Paprikash Stew

Course: Main Course

Cuisine: Hungarian

Keyword: chicken, paprikash, stew

Ingredients

• 1 Tbsp. olive oil
• 1 onion chopped
• 3 cloves garlic minced or chopped
• 3 chicken thighs boneless, skinless
• 2 red or orange peppers chopped
• 2 Tbsp. paprika
• salt and pepper to taste
• 1 1/2 cups water or chicken stock
• 1 Tbsp. tomato paste
• 2 Tbsp. sour cream*
• optional: parsley for garnish
• optional: extra sour cream for serving

Instructions

1. Place the oil in the Instant Pot and select the Sauté setting.
2. Add the chopped onion and sauté for 2 minutes, then add the garlic for 1 minute more.
3. Turn off the sauté setting and add the thighs, peppers and seasonings. (here's where that all important paprika comes in!)
4. In a medium mixing bowl, stir the tomato paste and sour cream into the broth or water before adding them all to the Instant Pot.
5. Secure the lid and select the "Soup/Stew" setting for 10 minutes.
6. Natural release.
7. Shred the chicken with two forks.
8. Serve the chicken paprikash stew in bowls with a dollop of sour cream or alongside some mashed potatoes.

Recipe Notes

*You can substitute greek yogurt for the sour cream if you prefer.

Make Ahead Instructions: This meal is freezer friendly. Transfer the cooked chicken paprikash into a freezer safe container or large resealable freezer bag. Remove the excess air and seal before freezing. On cooking day, thaw and reheat on the stovetop or in the microwave.

Our other Instant Pot meals may interest you as well:

Instant Pot Pizza Casserole Instant Pot Pork or Chicken Shawarma Butter Chicken in the Instant Pot 

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:

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

Freezer directions:

1. Make the soup in the Instant Pot as described above.
2. Allow soup to cool.
3. 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.
4. 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.
5. 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.  

Print

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:

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

Freezer directions:

1. Make the soup in the Instant Pot as described above.
2. Allow soup to cool.
3. 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.
4. 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.
5. 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