Freezer Meals 101

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Freezer Meal Instant Pot Recipes

Moo Shu Beef Lettuce Wraps (freezer to Instant Pot)

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You won’t believe how easy it is to make restaurant tasting food in your own kitchen with these Moo Shu Beef Lettuce Wraps. Using the Instant Pot makes it so much easier. And there are freezer instructions included in case you want to make the filling ahead of time.

lettuce with strips of beef in it. Text reads "Moo Shu Beef lettuce wraps"

There used to be a Chinese restaurant in the city near us that made the best Moo Shu Pork. It was melt-in-your-mouth tender and so flavourful. Another restaurant makes these amazing lettuce wraps. This recipe kind of combines both of those concepts into one delicious meal. 

Instant Pot Moo Shu Beef Lettuce Cups Recipe:

Ingredients:

  • 1 Tbsp. butter
  • 2 eggs, slightly beaten
  • 2 lbs. beef round or chuck roast
  • 1/4 cup olive oil
  • 2 Tbsp. chopped garlic
  • 1/4 rice wine vinegar
  • 1/2 cup hoisin sauce
  • 1/2 cup soy sauce
  • 1 Tbsp. sesame oil
  • 1 tsp. ground ginger
  • 1 Tbsp. brown sugar
  • 1 pint mushrooms, sliced
  • 2 1/2 cups coleslaw mix
  • 2 Tbsp. butter
  • 1 1/2 cups panko bread crumbs
  • lettuce cups or one head of lettuce
  • salt and pepper to taste

Instant Pot cooking instructions:

  1. Set Instant Pot to sauté.
  2. Add the butter and allow it to sizzle.
  3. Add the eggs and cook for 1-2 minutes or until the eggs begin to firm.
  4. Flip the eggs and cook for about 30 seconds.
  5. Remove cooked egg, cut into thin strips and set aside.
  6. Give the Instant Pot a quick wipe.
  7. Set the Instant Pot to sauté. Add olive oil and garlic and cook for 1-2 minutes.
  8. Add the beef and brown on each side.
  9. In a small bowl, add vinegar, hoisin and soy sauces, ginger and brown sugar. Whisk together and reserve 1/4 cup.
  10. Pour remainder of sauce into Instant Pot, covering the beef.
  11. Set the Instant Pot to high pressure for 35 minutes. Allow to naturally release for 15 minutes.
  12. Using two forks, shred the beef.
  13. Add the mushrooms and 2 cups of the coleslaw mix.
  14. Set the Instant Pot to high pressure for 3 minutes. Allow to release pressure naturally for 5 minutes. Turn off Instant Pot.
  15. Add 2 Tablespoons of Moo Shu Beef to a lettuce cup. Add a few slices of egg and a bit of the coleslaw mix. Drizzle with sauce. 

Freeze Ahead Instructions:

If you’re wanting to make the beef ahead of time, skip cooking the eggs but complete the other Instant Pot steps. Place the cooked beef and vegetable mixture into a resealable freezer bag, seal, and freeze. On the day of cooking, take out to thaw. Reheat in the microwave. Fry an egg up on the stove and assemble the lettuce wraps by adding the beef and vegetables, fried egg, and sauce to lettuce leaves.

Print
Instant Pot Moo Shu Beef Lettuce Cups
Cook Time
1 hr 2 mins
 
Course: Main Course
Cuisine: Chinese
Keyword: beef
Servings: 6
Ingredients
  • 1 Tbsp. butter
  • 2 eggs slightly beaten
  • 2 lbs. beef round or chuck roast
  • 1/4 cup olive oil
  • 2 Tbsp. chopped garlic
  • 1/4 rice wine vinegar
  • 1/2 cup hoisin sauce
  • 1/2 cup soy sauce
  • 1 Tbsp. sesame oil
  • 1 tsp. ground ginger
  • 1 Tbsp. brown sugar
  • 1 pint mushrooms sliced
  • 2 1/2 cups coleslaw mix
  • 2 Tbsp. butter
  • 1 1/2 cups panko bread crumbs
  • lettuce cups or one head of lettuce
  • salt and pepper to taste
Instructions
  1. Set Instant Pot to sauté.
  2. Add the butter and allow it to sizzle.
  3. Add the eggs and cook for 1-2 minutes or until the eggs begin to firm.
  4. Flip the eggs and cook for about 30 seconds.
  5. Remove cooked egg, cut into thin strips and set aside.
  6. Give the Instant Pot a quick wipe.
  7. Set the Instant Pot to sauté. Add olive oil and garlic and cook for 1-2 minutes.
  8. Add the beef and brown on each side.
  9. In a small bowl, add vinegar, hoisin and soy sauces, ginger and brown sugar. Whisk together and reserve 1/4 cup.
  10. Pour remainder of sauce into Instant Pot, covering the beef.
  11. Set the Instant Pot to high pressure for 35 minutes. Allow to naturally release for 15 minutes.
  12. Using two forks, shred the beef.
  13. Add the mushrooms and 2 cups of the coleslaw mix.
  14. Set the Instant Pot to high pressure for 3 minutes. Allow to release pressure naturally for 5 minutes. Turn off Instant Pot.
  15. Add 2 Tablespoons of Moo Shu Beef to a lettuce cup. Add a few slices of egg and a bit of the coleslaw mix. Drizzle with sauce.
Recipe Notes

Freeze Ahead Instructions:

Skip cooking the eggs but complete the other Instant Pot steps. Place the cooked beef and vegetable mixture into a resealable freezer bag, seal, and freeze. On the day of cooking, take it out to thaw. Reheat in the microwave. Fry an egg up on the stove and assemble the lettuce wraps by adding the beef and vegetables, fried egg, and sauce to lettuce leaves.

Try out these Instant Pot freezer meals:

Buffalo Ribs

Chicken Paprikash Stew

Country Style Instant Pot Ribs

Easy Instant Pot Vegetable Soup

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Lunch doesn’t get any easier than this 3 ingredient Instant Pot vegetable soup recipe. There are lots of ways to personalize this simple vegetarian soup. yellow corn, green beans, orange carrots in a red broth. Text reads "Freezer to Instant Pot Easy Vegetable Soup"

Easy Instant Pot Vegetable Soup Recipe:

Ingredients:

  • 3 cups mixed frozen vegetables (your favourite mixture)
  • 1/2 cup tomato passata
  • 3 cups water, or more if you like it more liquidy

Assembly instructions:

  1. Place all the ingredients in a large resealable freezer bag. Squish to combine well.
  2. Remove excess air, seal, and freeze.

Instant Pot cooking instructions:

  1. Thaw.
  2. Place the bag ingredients into your Instant Pot. 
  3. Secure the lid and set to soup setting for 8 minutes.
  4. Use the natural or quick release.
  5. Serve. Top with grated Parmesan cheese and chili flakes if desired. 

You can adapt this recipe in so many different ways. It’s extremely versatile!

Here are just some ideas of things you can add to this recipe:

  • caramelized onions
  • minced garlic
  • sundried tomatoes
  • diced tomatoes
  • macaroni noodles (be sure to add more water if you add noodles or cook them separately before adding)
  • seasonings (paprika, Italian seasoning, oregano, basil, etc.)

What is tomato passata?

Tomato passata is essentially strained tomatoes. It’s a tomato puree that has had the seeds and skins strained out. If you can’t find any passata in your local grocery store, you can purchase it here or you can substitute canned tomato puree. 

Print
Instant Pot Vegetable Soup
Prep Time
5 mins
Cook Time
8 mins
 
Course: Soup
Cuisine: Italian
Keyword: soup, vegetable soup
Ingredients
  • 3 cups mixed frozen vegetables
  • 1/2 cup tomato passata
  • 3 cups water (more if you like a thinner broth)
Instructions
Assembly instructions:
  1. Place all the ingredients in a large resealable freezer bag. Squish to combine well.
  2. Remove excess air, seal, and freeze.
Instant Pot cooking instructions:
  1. Thaw.
  2. Place the bag ingredients into your Instant Pot.
  3. Secure the lid and set to soup setting for 8 minutes.
  4. Use the natural or quick release.
  5. Serve. Top with grated Parmesan cheese and chili flakes if desired.

Try some of our other freezer to Instant Pot soups:

Instant Pot Tomato Soup

Bone Brothketo bone broth made in the Instant Pot in a bowl

Beef Taco Soup

Buffalo Ribs in the Instant Pot (freezer meal)

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This simple Instant Pot recipe has just a few ingredients but is so tasty. Make Buffalo Ribs as a meal or to serve as a game day snack. If you like buffalo wings but want to change it up a bit, this is a great way to go.

ribs sit in a red basket with a bottle of Frank's hot sauce in the background. Text reads "Buffalo Ribs freezer meal"You can serve these along an assortment of our other game day make ahead recipes such as Hot Roast Beef or Ham Sandwiches or KFC Style Chicken.

Buffalo Ribs Recipe:

Ingredients:

  • 1 rack of ribs (approximately 2 lbs.)
  • 1 cup buffalo sauce, plus more for serving
  • salt and pepper to taste

For cooking day:

  • 1 cup water

Assembly instructions:

  1. Season the ribs with salt and pepper. 
  2. Place in a large resealable freezer bag.
  3. Pour in the buffalo sauce and squish to coat.
  4. Remove excess air, seal, and freeze.

Instant Pot cooking instructions:

  1. Thaw.
  2. Place the ribs in the Instant Pot.
  3. Add the water and secure the lid on your Instant Pot.
  4. Set the timer for 25 minutes on manual.
  5. Do a natural release.
  6. Serve brushed with additional buffalo sauce.

I prefer using Frank’s Red Hot Wings as the sauce, but feel free to use whatever your favourite brand of buffalo sauce is. 

If you want, you can sprinkle a bit of parsley on the ribs before serving. And if you like things spicy, you can of course add more of the buffalo sauce.

Print
Instant Pot Buffalo Ribs
Prep Time
5 mins
Cook Time
25 mins
 
Course: Main Course
Keyword: ribs
Ingredients
  • 1 rack ribs approximately 2 lbs.
  • 1 cup buffalo sauce plus more for serving
  • salt and pepper to taste
For cooking day:
  • 1 cup water
Instructions
Assembly instructions:
  1. Season the ribs with salt and pepper.
  2. Place in a large resealable freezer bag.
  3. Pour in the buffalo sauce and squish to coat.
  4. Remove excess air, seal, and freeze.
Instant Pot cooking instructions:
  1. Thaw.
  2. Place the ribs in the Instant Pot.
  3. Add the water and secure the lid on your Instant Pot.
  4. Set the timer for 25 minutes on manual.
  5. Do a natural release.
  6. Serve brushed with additional buffalo sauce.

You might also be interested in these make ahead Instant Pot recipes: 

Instant Pot Shrimp Boil

Instant Pot Turkey Sloppy Joes

Philly Chicken Sandwiches

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