Freezer Meals 101

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Freezer Meal Instant Pot Recipes

Delicious Enchilada Soup (freezer meal)

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This delicious enchilada soup can be made either in the Instant Pot or the slow cooker. It’s hearty and healthy. I’ve been on a bit of an enchilada kick lately and this is a nice recipe for keeping that same flavour profile, but changing things up a bit.

yellow bowl with creamy rose coloured soup on top and black slow cooker on bottom with chunky soup. Text reads "Enchilada Soup freezer to crock pot"I love having soups made ahead in the freezer. Whether it’s our vegetarian taco soup, homestyle chicken noodle, or Italian wedding soup, they hit the spot on a cold winter day, but they are also a great meal to cook on hot summer days without needing to turn the oven on.

This recipe is gluten free. It can fit into a variety of diets.

Soups are also a great way to stretch a dollar as they can feed many and still keep you on budget.

Enchilada Soup Recipe:

Ingredients:

3 chicken breasts, boneless and skinless
2 tsp. garlic, minced
1 tsp. chili powder
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1 onion, chopped
1 red pepper, chopped
19 oz. can black beans, rinsed and drained
12 oz. can kernel corn (not drained)
2 cups enchilada sauce
4 cups chicken broth
salt
pepper

for cooking day:

1/2 cup heavy cream
1/2 cup sour cream
2 cups cheddar cheese, shredded

Assembly instructions:

  1. Put everything except for the cream, sour cream, and cheddar cheese in a freezer bag.
  2. Remove excess air. Seal and freeze.

Slow Cooker Cooking instructions:

  1. Thaw.
  2. Cook for 4-6 hours on low in the Crock Pot.
  3. Shred the chicken.
  4. Add the cream, sour cream, and shredded cheese in the last 10 minutes of cooking.
  5. If you want, you can serve with tortilla strips and cilantro.

Instant Pot Cooking instructions:

  1. Thaw.
  2. Dump bag ingredients in the Instant Pot. Seal.
  3. Cook on manual for 20 minutes.
  4. Use quick release.
  5. Stir in the cream, sour cream, and shredded cheese.
  6. Serve with tortilla strips and cilantro if desired.

If you want, you can top this with shredded cheddar cheese or cubed avocado. Personally, I’m partial to avocado. Serve this soup with a side of bread or buns to create a complete meal.

Print
Enchilada Soup
Course: Main Course, Soup
Keyword: enchilada soup, soup
Ingredients
  • 3 chicken breasts boneless and skinless
  • 2 tsp. garlic minced
  • 1 tsp. chili powder
  • 1 tsp. Worcestershire sauce
  • 1 tsp. hot sauce
  • 1 onion chopped
  • 1 red pepper chopped
  • 19 oz. can black beans rinsed and drained
  • 12 oz. can kernel corn not drained
  • 2 cups enchilada sauce
  • 4 cups chicken broth
  • salt
  • pepper
for cooking day:
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 2 cups cheddar cheese shredded
Instructions
Assembly instructions:
  1. Put everything except for the cream, sour cream, and cheddar cheese in a freezer bag.
  2. Remove excess air. Seal and freeze.
Slow Cooker Cooking instructions:
  1. Thaw.
  2. Cook for 4-6 hours on low in the Crock Pot.
  3. Shred the chicken.
  4. Add the cream, sour cream, and shredded cheese in the last 10 minutes of cooking.
  5. Serve with tortilla strips and cilantro (optional).
Instant Pot Cooking instructions:
  1. Thaw.
  2. Dump bag ingredients in the Instant Pot. Seal.
  3. Cook on manual for 20 minutes.
  4. Use quick release.
  5. Stir in the cream, sour cream, and shredded cheese.
  6. Serve with tortilla strips and cilantro (optional).

Check out some of our other make ahead soup recipes:

Vegetarian Taco Soup

Homemade Chicken Noodle Soup

Spinach and Sausage White Bean Soup

Philly Chicken Sandwiches (Freezer Meal)

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These Philly Chicken Sandwiches can be cooked in the Crock Pot or Instant Pot and are an easy make ahead lunch idea. They are a nice change from the usual PB&J.

chicken and vegetables in a bag on top with shredded chicken filling and cheese on top of a bun and text that reads "Philly Chicken Sandwiches"

I find it especially helpful to have things in the freezer for the kids to take for school lunches. You can meal prep the week of lunches by cooking the filling for these sandwiches on the weekend and then putting the sandwiches together on weekdays. Then you can add in snacks from the freezer such as homemade granola bars and muffins to round out the lunch.

Philly Chicken Sandwiches Recipe:

Ingredients:

  • 2 lbs. boneless, skinless chicken breasts
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1/2 an onion, sliced
  • 2 tsp. seasoning salt
  • 1 clove garlic, minced
  • 8 slices provolone cheese

For cooking day:

  • 8 hoagie buns

Assembly instructions:

  1. Place the slices of provolone in a medium freezer bag.
  2. Place chicken and all the other ingredients in a large resealable freezer bag.
  3. Remove excess air and seal. Staple the medium and large bags together above the seal and freeze.

Slow Cooker Cooking instructions:

  1. Thaw.
  2. Put the ingredients from the large bag in the crock pot and cook on low for 4-5 hours.
  3. Shred the meat. Place the filling on the hoagie rolls and top each one with a slice of cheese. If you want, you can microwave or place in the oven for a short time just to melt the cheese.

Instant Pot Cooking instructions:

  1. Thaw.
  2. Dump the contents of the large bag in the Instant Pot and seal.
  3. Cook for 12 minutes on manual and do a natural release.
  4. Shred the meat. I find it’s easiest to do this right in the Instant Pot. I use my meat masher for this.
  5. Place the filling on the hoagie rolls and top each with a slice of the Provolone.

Notes about this recipe:

You can substitute hot dog buns in place of the hoagie buns if that’s what you have on hand.

Sliced provolone is traditionally the type of cheese used on Philly Cheesesteaks but if you’d prefer, you can substitute cheddar or mozzarella.

This recipe and others are included in our Lunch Freezer Meal Plan. Each menu plan has recipes, prep lists, shopping lists, and printable labels to make meal planning simple.

Print
Philly Chicken Sandwiches
Course: Main Course
Cuisine: American
Keyword: sandwich
Ingredients
  • 2 lbs. boneless skinless chicken breasts
  • 1 green pepper sliced
  • 1 red pepper sliced
  • 1/2 an onion sliced
  • 2 tsp. seasoning salt
  • 1 clove garlic minced
  • 8 slices provolone cheese
For cooking day:
  • 8 hoagie buns
Instructions
Assembly instructions:
  1. Place the slices of provolone in a medium freezer bag.
  2. Place chicken and all the other ingredients in a large resealable freezer bag.
  3. Remove excess air and seal. Staple the medium and large bags together above the seal and freeze.
Slow Cooker instructions:
  1. Thaw.
  2. Put the ingredients from the large bag in the crock pot and cook on low for 4-5 hours.
  3. Shred the meat. Place the filling on the hoagie rolls and top each one with a slice of cheese. If you want, you can microwave or place in the oven for a short time just to melt the cheese.
Instant Pot instructions:
  1. Thaw.
  2. Dump the contents of the large bag in the Instant Pot and seal.
  3. Cook for 12 minutes on manual and do a natural release.

  4. Shred the meat. Do this right in the Instant Pot with a meat masher.

  5. Place the filling on the hoagie rolls and top each with a slice of the Provolone cheese.

Be sure to take a look at these other make ahead lunch ideas:

Corn Dog Mini Muffins

Beef and Bean Burritos

Make Ahead Mac and Cheese

Instant Pot Shrimp Boil (Freezer Meal)

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Years ago, a friend of mine from Maryland brought me a package of Old Bay Seasoning Mix. Although I had seen it on store shelves, I had never tried it before. I soon researched what type of recipes one makes with this type of seasoning and discovered that it’s perfect for seafood dishes such as this Instant Pot Shrimp Boil.

a pressure cooker and green herbs in the background and a jar of Old Bay seasoning with a bowl of corn, shrimp, and sausage and text reads "Instant Pot Shrimp Boil"A magical pairing is freezer meals with the Instant Pot such as with our Breaded Red Curry Shrimp, Easy Italian Chicken and Vegetables, and Beef Taco Soup. With this shrimp boil recipe, I’ve included instructions both for making it directly in the pressure cooker or for making it ahead of time as a freezer meal and then cooking it in the Instant Pot.

Instant Pot Shrimp Boil Recipe:

Ingredients:

  • 1 onion, diced
  • 1 tsp. garlic, minced
  • 4 cobs corn, split in three pieces each
  • 6 sausage links, chopped
  • 2 cups water or beer
  • 3 Tablespoons Old Bay seasoning
  • 2 cups shrimp, peeled and deveined

For cooking day:

  • 1 Tbsp. olive oil
  • 6 medium potatoes, diced

Make Ahead Assembly Instructions:

  1. Place chopped onion, garlic, corn cob pieces, sausage chunks, seasoning, and water or beer into a large resealable freezer bag. Remove excess air and seal.
  2. Put the shrimp in a medium freezer bag. Remove air and seal. Staple above the seal to the large bag.
  3. Freeze.

Make Ahead Cooking Instructions:

  1. Take the bags out of the freezer to thaw.
  2. Place the oil in the Instant Pot.
  3. Dump the contents of the large bag in. Add the potatoes.
  4. Secure the lid and select the manual setting for 9 minutes.
  5. Do the quick release.
  6. Add the shrimp and cook for another minute on the manual setting.
  7. Quick release.

This video shows how to make this meal if you want to make it straight into the Instant Pot rather than doing it as a freezer meal.

Straight to the Instant Pot Instructions:

  1. Place the oil in the Instant Pot and set to the sauté setting.
  2. Once the oil is hot, add the diced onion and cook for two minutes.
  3. Stir in the garlic and cook for one minute before turning off the Instant Pot.
  4. Add the sausages, followed by the potatoes and corn.
  5. Sprinkle in the Old Bay seasoning and the water or beer.
  6. Secure the lid and select the manual setting for 8 minutes. Quick release.
  7. Add the shrimp and cook for an additional minute on manual setting. Quick release.
Print
Instant Pot Shrimp Boil
Course: Main Course
Keyword: shrimp, shrimp boil
Ingredients
  • 1 onion diced
  • 1 tsp. garlic minced
  • 4 cobs corn split in three
  • 6 sausage links chopped
  • 2 cups water or beer
  • 3 Tablespoons Old Bay seasoning
  • 2 cups shrimp peeled and deveined
For cooking day:
  • 1 Tbsp. olive oil
  • 6 medium potatoes diced
Instructions
Make Ahead Assembly Instructions:
  1. Place chopped onion, garlic, corn cob pieces, sausage chunks, seasoning, and water or beer into a large resealable freezer bag. Remove excess air and seal.
  2. Put the shrimp in a medium freezer bag. Remove air and seal. Staple above the seal to the large bag.
  3. Freeze.
Make Ahead Cooking Instructions:
  1. Take the bags out of the freezer to thaw.
  2. Place the oil in the Instant Pot.
  3. Dump the contents of the large bag in. Add the potatoes.
  4. Secure the lid and select the manual setting for 9 minutes.
  5. Do the quick release.
  6. Add the shrimp and cook for another minute on the manual setting.
  7. Quick release.
Straight to the Instant Pot Instructions:
  1. Place the oil in the Instant Pot and set to the sauté setting.
  2. Once the oil is hot, add the diced onion and cook for two minutes.
  3. Stir in the garlic and cook for one minute before turning off the Instant Pot.
  4. Add the sausages, followed by the potatoes and corn.
  5. Sprinkle in the Old Bay seasoning and the water or beer.
  6. Secure the lid and select the manual setting for 8 minutes. Quick release.
  7. Add the shrimp and cook for an additional minute on manual setting. Quick release.

Check out these easy make ahead Instant Pot meals:

Hawaiian Chicken in the Instant Pot

White Chicken Chili

Pizza Casserole

Spicy White Bean and Chicken Soup

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This make ahead Spicy White Bean and Chicken soup recipe uses leftover chicken. This makes it both easier and more frugal. It has a nice amount of kick to it. It’s spicy, but not overpowering.

a blue bowl filled with white beans, pieces of chicken, topped with shredded cheese and with a spoon in it sits in front of an Instant Pot, an avocado, and a small yellow bowl of shredded cheese. The text reads "Spicy White Bean and Chicken Soup -freezer meal-Instant Pot-crock pot"I love that this recipe is so versatile in that it can be cooked in either the Instant Pot, Crock Pot, or on the stovetop. This allows you to use whatever cooking method best fits your plans for that day. If you’re going to be out running around until just before eating, throwing it in the slow cooker is a great option. If you’re needing it to be ready quickly, you can choose the Instant Pot.

Spicy White Bean and Chicken Soup Recipe:

Ingredients:

  • 3 cups of leftover rotisserie chicken, diced or shredded
  • 19 oz. can of white beans, rinsed and drained
  • 2 cups of salsa verde
  • 1 tsp. cumin
  • 2 cups chicken broth
  • 1 bay leaf
  • salt and pepper to taste

For serving:

  • shredded cheese (optional)
  • avocado, diced (optional)

Assembly instructions:

  1. Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.
  2. Remove the excess air, seal, and freeze.

Instant Pot instructions:

  1. Remove from freezer to thaw.
  2. Dump the bag contents into the Instant Pot.
  3. Close the lid and pressure cook on high for 10 minutes.
  4. When done, manually release the pressure.
  5. Remove the bay leaf. Stir and enjoy.
  6. If desired, you can top with shredded cheese and diced avocado.

Slow cooker instructions:

  1. Remove the bag from the freezer to thaw.
  2. Place the bag contents into the Crock Pot.
  3. Cook on high for 2-3 hours or on low for 4-5 hours.
  4. Remove the bay leaf before serving.
  5. If you want, you can top the soup with shredded cheese and diced avocado.

Stovetop instructions:

  1. Thaw.
  2. Place in a large pot on the stovetop.
  3. Bring to a simmer on medium heat and then turn heat to low.
  4. Simmer for one hour, stirring occasionally, or until beans are tender and flavours are blended.
  5. Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.

If you prefer to use dry beans as opposed to canned, you will need to soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients.

Other freezer soup recipes:

Spinach and Sausage White Bean Soup

Stuffed Pepper Soup

Italian Wedding Soup

Print
Spicy White Bean and Chicken Soup
Course: Soup
Servings: 6 servings
Ingredients
  • 3 cups of leftover rotisserie chicken diced or shredded
  • 19 oz. can of white beans rinsed and drained
  • 2 cups of salsa verde
  • 1 tsp. cumin
  • 2 cups chicken broth
  • 1 bay leaf
  • salt and pepper to taste
For serving:
  • shredded cheese optional
  • avocado diced (optional)
Instructions
Assembly instructions:
  1. Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.
  2. Remove the excess air, seal, and freeze.
Instant Pot instructions:
  1. Remove from freezer to thaw.
  2. Dump the bag contents into the Instant Pot.
  3. Close the lid and pressure cook on high for 10 minutes.
  4. When done, manually release the pressure.
  5. Remove the bay leaf. Stir and enjoy.
  6. If desired, you can top with shredded cheese and diced avocado.
Slow cooker instructions:
  1. Remove the bag from the freezer to thaw.
  2. Place the bag contents into the Crock Pot.
  3. Cook on high for 2-3 hours or on low for 4-5 hours.
  4. Remove the bay leaf before serving.
  5. If you want, you can top the soup with shredded cheese and diced avocado.
Stovetop instructions:
  1. Thaw.
  2. Place in a large pot on the stovetop.
  3. Bring to a simmer on medium heat and then turn heat to low.
  4. Simmer for one hour, stirring occasionally, or until beans are tender and flavours are blended.
  5. Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.
Recipe Notes

If you prefer to use dry beans, soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients. 

Hawaiian Chicken in the Instant Pot

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Another day, another easy Instant Pot recipe! This Hawaiian Chicken has some unique flavours. It can be served on its own or over top of rice or pasta.

a white bowl sits on a marble surface. In the bowl is an orangey red stew with chunks of red pepper, pineapple, and chicken visible. The text reads "Instant Pot Hawaiian Chicken"Instant Pot Hawaiian Chicken Recipe:

Ingredients:

  • 2 lbs. chicken thighs, boneless, skinless, and cut into pieces
  • 20 oz. can pineapple chunks in juice, reserving 2 Tbsp. of the juice
  • 1 red bell pepper, cubed into 1 inch pieces
  • 1 purple onion, cut into 1 inch pieces
  • ⅓ cup soy sauce
  • 2 Tbsp. sesame oil
  • 1 clove garlic, minced
  • ½ tsp. ground ginger
  • ⅓ cup brown sugar, packed
  • ⅓ cup hoisin sauce

For day of cooking:

  • 2 Tbsp. cornstarch

Assembly Instructions:

  1. Cut the chicken, red pepper, and onion.
  2. Place all the ingredients EXCEPT the 2 Tbsp. pineapple juice (and cornstarch) into a large resealable freezer bag. Squish to mix. Remove the excess air and seal.
  3. Pour the pineapple juice in a small or medium resealable freezer bag. Seal and staple the bags together above the seals.
  4. Freeze.

Cooking Instructions:

  1. Take the bags out of the freezer to thaw. Dump the contents of the large bag into the Instant Pot.
  2. Cover the pressure cooker and set the valve to sealing. Cook on “manual” or “pressure cook” for 5 minutes. Allow it to release naturally for 10 minutes before doing a quick release to remove the remaining pressure.
  3. Remove the lid and turn the pressure cooker to “sauté.”
  4. In a small bowl, stir together the pineapple juice from the smaller bag and 2 Tbsp. of cornstarch to create a slurry. When well mixed, pour into the pressure cooker and stir gently to combine. Allow the chicken to simmer for 3 to 5 minutes or until the sauce thickens.
  5. Serve over rice or noodles.

Be sure to check out some of our other Freezer to Instant Pot Recipes:

Instant Pot Italian Chicken and Veggies

Country Style Ribs in the Pressure Cooker

Instant Pot Turkey Sloppy Joes

Print
Instant Pot Hawaiian Chicken Recipe
Ingredients
  • 2 lbs. chicken thighs boneless, skinless, cubed
  • 20 oz. can pineapple chunks in juice reserving 2 Tbsp. of the juice
  • 1 red pepper cubed into 1 inch pieces
  • 1 purple onion cut into 1 inch pieces
  • ⅓ cup soy sauce
  • 2 Tbsp. sesame oil
  • 1 clove garlic minced
  • ½ tsp. ground ginger
  • ⅓ cup brown sugar packed
  • ⅓ cup hoisin sauce
For day of cooking:
  • 2 Tbsp. cornstarch
Instructions
Assembly Instructions:
  1. Cut the chicken, red pepper, and onion.
  2. Place all the ingredients EXCEPT the 2 Tbsp. pineapple juice (and cornstarcinto a large resealable freezer bag. Squish to mix. Remove the excess air and seal.
  3. Pour the pineapple juice in a small or medium resealable freezer bag. Seal and staple the bags together above the seals.
  4. Freeze.
Cooking Instructions:
  1. Take the bags out of the freezer to thaw. Dump the contents of the large bag into the Instant Pot.
  2. Cover the pressure cooker and set the valve to sealing. Cook on “manual” or “pressure cook” for 5 minutes. Allow it to release naturally for 10 minutes before doing a quick release to remove the remaining pressure.
  3. Remove the lid and turn the pressure cooker to “sauté.”
  4. In a small bowl, stir together the pineapple juice from the smaller bag and 2 Tbsp. of cornstarch to create a slurry. When well mixed, pour into the pressure cooker and stir gently to combine. Allow the chicken to simmer for 3 to 5 minutes or until the sauce thickens.
  5. Serve over rice or noodles.