Freezer Meal Instant Pot Recipes

You really can have restaurant quality pork or chicken shawarma at home. Better than that, you can make it ahead as a freezer meal and then cook it in the Instant Pot. Yep, easy Chicken Shawarma without losing the flavours!

My brother-in-law and sister-in-law spent some time in Israel. When they got back, they invited us over for dinner and introduced us to Chicken Shawarma. 

While we ate, they told us about their time in Israel and the people they met there. Their stories blended in with the flavours to create such a memorable evening.

Afterwards, I was able to find a local Mediterranean restaurant that served the dish, but they often aren’t open when I have a craving. I knew I had to find an easy way to make it at home.

Since I make most of our meals ahead, I adapted this recipe to make it into a freezer meal. I make several at a time (which takes the same amount of time as making one). This way, I can always have one on hand for when a craving hits!

Having this Middle Eastern inspired dish go from the freezer to the Instant Pot makes it so quick and easy.

Instant Pot Pork or Chicken Shawarma Recipe:

• 1 1/2 lb skinless, boneless chicken or pork, sliced
• 2 Tablespoons shawarma seasoning
• 2 Tablespoons oil (for cooking day)
• 1/2 cup broth or water (for cooking day)
• Pitas (for serving)
• Parsley, optional (for garnish)
• Dill Pickles, optional (for serving)
• Hummus, optional (for serving)

Homemade Shawarma Seasoning:

• 1 Tablespoon black pepper
• 1 Tablespoon all spice
• 1 Tablespoon garlic powder
• 1/2 Tablespoon ground cloves
• 1/2 Tablespoon cinnamon
• 1/2 Tablespoon ground nutmeg
• 1/2 Tablespoon ground cardamom
• 1 teaspoon chili powder
• 1 teaspoons dried oregano
• 1 teaspoon salt

Pat the chicken or pork dry and cut into 1/2 thick strips. Place all the cut meat into a medium or large resealable freezer bag.

Combine all shawarma seasonings together in a bowl. Add 2 Tablespoons of the mix to the bag and toss until the meat is completely coated in seasoning. (If you prefer, you can do the mixing in a bowl before adding to the bag.) 

Remove the excess air, seal, and freeze. Place the rest of the seasoning in a medium sized resealable freezer bag and store in the freezer to maintain its freshness.

On the day of cooking, take the bag of shawarma out of the freezer to thaw.

Place the 2 Tbsp. of oil in the Instant Pot and select the Sautee setting. Place the chicken or pork in the Instant Pot to sear for about 2 minutes.

Turn off the sautee setting and add your broth or water.

Select the meat setting for 10 minutes. You can use the natural or quick release. 

Some notes about serving pork or chicken shawarma:

The best way to eat shawarma (in my opinion) is to spread a layer of hummus on a pita, add some of the cooked meat, top with some dill pickle slices, and sprinkle with a bit of parsley. Roll the pita and get to the eating! I know that the dill pickle thing sounds weird. It sounded strange to me too at first. My sister-in-law, Marcia, convinced me to try it and I’m so glad that I listened. If you’re unsure, just add one slice and take a bite. You’ll probably open your pita back up to add more!

You can make your own hummus or use store bought. For this recipe, homemade hummus isn’t going to make a big difference one way or the other.

If you want to take this dish to the next level, you can also add a dollop of tzatziki or yogourt to your pita.

Check out some of our other Instant Pot freezer meals:

Instant Pot Italian Chicken and VegetablesInstant Pot Butter Chicken

If you are looking for Instant Pot recipes, check out our Instant Pot Freezer Meal Plan. It includes great recipes, prep lists, shopping lists, and printable labels. 

I was late to the Instant Pot craze. I was resistant at first, but so many of my friends were raving about theirs, especially the ones with large families, so I broke down and bought one. Actually, I wasn’t even the first one to use it after it arrived. My neighbour used it to make roasts in just 17 minutes and I was sold!

Freezer meals are my secret to easily feeding my family, but combining that time saver with this time saving appliance takes things to a whole new level. Instant Pot freezer meals are quickly becoming my new go-to for weekday dinners.

One of the biggest “a-ha” moments for me when it came to wanting to make my freezer meals in the Instant Pot is that you can cook meat from frozen. This means that if you forget to take a freezer meal out in the morning or the night before, you can still just pop it into the Instant Pot*. FROM FROZEN. Yes, freezer meals and the Instant Pot really are a match made in kitchen heaven.

*Be sure to adjust cooking times for this.

Instant Pot Freezer Meals:

Chicken Tikka Masala Instant Pot Freezer Meal from here on Freezer Meals 101

Instant Pot Butter Chicken Freezer Meal here on Freezer Meals 101

Our easy Instant Pot Italian Chicken and Veggies

Instant Pot Pulled BBQ Chicken Sandwiches from Awe Filled Homemaker

Instant Pot Pulled Pork Recipe from Encouraging Moms at Home

Freezer Meal Thai Peanut Chicken for the Instant Pot from Smart Nutrition – This looks so incredibly delicious! I’m a huge fan of Thai food, so this one is going on the must-try list.

Pressure Cooker Kalbi Korean Short Ribs from This Old Gal – Place the marinating meat bag in the freezer for up to 3 months before thawing and cooking in the Instant Pot. If cooking from frozen, adjust the cooking time.

Instant Pot White Chicken Lasagna Soup Recipe over at Super Healthy Kids

Incredible Instant Pot Beef Ragu from Instant Pot Eats

Paleo Chili in the Crock Pot or Instant Pot at Wholesome Yum

Instant Pot Shredded Beef Fajitas Freezer Meal from Happy Money Saver

Instant Pot Spaghetti Sauce from Amy & Jacky – Pressure Cook Recipes

Turkey and Pumpkin White Chili on Instant Pot Eats

Instant Pot Shredded Chicken from Leelalicious

Pressure Cooker Balsamic Ginger Chicken from This Old Gal

Instant Pot Chicken Shawarma from Jo Cooks (make the chicken and marinade ahead in a freezer bag)

Check out our Instant Pot Freezer Meals Plan which takes all the guesswork out of preparing Instant Pot meals ahead of time. It includes the recipes, prep lists, shopping lists, and printable labels. 

Freezer to Instant Pot Side Dishes:

Garlic Herb Mashed Potatoes from Make-Ahead Meal Mom

Pressure Cooker Maple Mustard Glazed Carrots at Major Hoff Takes a Wife

Taking a bit of time to fill your freezer with Instant Pot friendly recipes will be a decision you will thank yourself for again and again!

There’s no need to go to an Indian restaurant when you can make this Instant Pot butter chicken recipe at home. It tastes just as good as the ones you’d find there. The best part is that it’s a freezer meal. It can be made ahead, saving time.

Most of our family loves ethnic food, but our oldest daughter doesn’t. Butter chicken is the exception. She loves butter chicken and so do the rest of us. Making butter chicken used to take at least an hour. With this Instant Pot butter chicken freezer meal, it is less than half the cooking time.

Instant Pot Butter Chicken

• 2 lbs. boneless, skinless chicken thighs, coarsely cubed
• 3/4 cup Greek yogurt
• 2 tsp. minced ginger plus 2 tsp. minced ginger
• 7 cloves garlic, minced, divided
• 1 Tbsp. lime juice
• 3 tsp. garam masala, divided
• 28 oz. can crushed tomatoes
• 2 tsp. salt
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. cayenne powder
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 1 Tbsp. water
• 1 Tbsp. corn starch

To assemble the freezer meal, place the cubed chicken in a large resealable bag. Mix together the yogurt, 2 tsp. of the ginger, 4 cloves of minced garlic, lime juice, and 2 tsp. of the garam masala in a bowl and pour over the chicken. Remove the excess air and seal the bag.

In another bowl, mix together crushed tomatoes, 2 tsp. of the ginger, 3 cloves of minced garlic, salt, 1 tsp. of the garam masala, cumin, ground coriander, and cayenne pepper and place the mixture in a medium sized resealable freezer bag. Remove the excess air and seal.

Staple the medium bag to the large bag and freeze.On the day of cooking, take the freezer meal out to thaw. Set the Instant Pot to sauté. Add in 2 Tbsp. olive oil and 2 Tbsp. of butter. Add the chicken in batches, setting on a plate once browned.

Put 1/2 cup of water in the Instant Pot, scrape the sides and bottom and turn it off. Pour in the sauce from the medium bag and add the chicken back. Lock the cover and seal the steam nozzle. Set it to high pressure and cook for 5 minutes with a 10-minute natural release.

The sauce will be a bit runny. In a small bowl, mix together 1 Tbsp. of water with 1 Tbsp. of cornstarch and stir into the sauce.

If desired, sprinkle with parsley or cilantro. Serve with Naan bread or over Basmati rice. 

I think that you will enjoy this Instant Pot butter chicken. This simple recipe is included in our Instant Pot Freezer Meal Plan along with other recipes, prep lists, shopping lists, and printable labels. You may also be interested in these recipes:

Tikka Masala Instant Pot Freezer Meal 

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Instant Pot Butter Chicken Freezer Meal

There's no need to go to an Indian restaurant when you can make this Instant Pot butter chicken recipe at home. It tastes just as good as the ones you'd find there. The best part is that it's a freezer meal. It can be made ahead, saving time.

Ingredients

• 2 lbs. boneless skinless chicken thighs, coarsely cubed
• 3/4 cup Greek yogurt
• 2 tsp. minced ginger plus 2 tsp. minced ginger
• 7 cloves garlic minced, divided
• 1 Tbsp. lime juice
• 3 tsp. garam masala divided
• 28 oz. can crushed tomatoes
• 2 tsp. salt
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. cayenne powder
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 1 Tbsp. water
• 1 Tbsp. corn starch

Instructions

1. To assemble the freezer meal, place the cubed chicken in a large resealable bag.
2. Mix together the yogurt, 2 tsp. of the ginger, 4 cloves of minced garlic, lime juice, and 2 tsp. of the garam masala in a bowl and pour over the chicken.
3. Remove the excess air and seal the bag.
4. In another bowl, mix together crushed tomatoes, 2 tsp. of the ginger, 3 cloves of minced garlic, salt, 1 tsp. of the garam masala, cumin, ground coriander, and cayenne pepper and place the mixture in a medium sized resealable freezer bag.
5. Remove the excess air and seal.
6. Staple the medium bag to the large bag and freeze.
7. On the day of cooking, take the freezer meal out to thaw.
8. Set the Instant Pot to sauté.
9. Add in 2 Tbsp. olive oil and 2 Tbsp. of butter.

10. Add the chicken in batches, setting on a plate once browned.

11. Put 1/2 cup of water in the Instant Pot, scrape the sides and bottom and turn it off.

12. Pour in the sauce from the medium bag and add the chicken back.

13. Lock the cover and seal the steam nozzle.

14. Set it to high pressure and cook for 5 minutes with a 10-minute natural release.

Recipe Notes

The sauce will be a bit runny. In a small bowl, mix together 1 Tbsp. of water with 1 Tbsp. of cornstarch and stir into the sauce. If desired, sprinkle with parsley or cilantro. Serve with Naan bread or over Basmati rice.