chicken

Instant Pot Italian Chicken and Veggies

The Instant Pot is slowly growing on me, although I have to admit that I still think of using the crockpot more often out of habit. My friend Michelle had to walk me through how to use it because I’m still new at this. It is more complicated than just plopping the food in and touching a button, but I can see how convenient it is and how much faster it makes cooking. This Instant Pot Italian Chicken and Veggies is a great one-pot meal that includes everything.

Since this recipe includes the chicken and the vegetables, it really takes the thinking out of making dinner. This is quick and easy but manages to taste good as well.

My husband was impressed by how juicy the chicken was in this recipe. The vegetables hold their texture really well in this dish. You can also change up the flavors by using different varieties of frozen mixed vegetables.

Instant Pot Italian Chicken and Veggies recipe:

2 lbs. boneless, skinless chicken breasts
475 mL bottle of zesty Italian dressing
1 tsp dried red pepper flakes
3 cloves minced garlic
12 oz. frozen Italian veggies

When putting this together as a freezer meal, place the chicken and all the other ingredients together in a large resealable bag. Squish to combine everything and seal after removing the excess air. Freeze.

collage of freezer meal in a bag and the finished dish of chicken with veggies cooked in the Instant pot served with rice

On the day of cooking, take the bag out of the freezer and thaw. Place the bag contents into your Instant Pot. Lock the cover and seal the steam nozzle.

Cook on manual high for 10 minutes. Allow it to natural release for 7 minutes before doing a quick release. This is what it will look like when you remove the lid:

Italian Chicken and Veggies in the Instant Pot

If you’re looking for starch to add to this meal, you can serve it with rice or potatoes.

This Italian Chicken and Veggies recipe is included in our Instant Pot Freezer Meal Menu Plan along with other delicious and easy recipes, prep lists, shopping lists, and printable labels.

Instant Pot Italian Chicken and Vegetables

Course: Main Course

Cuisine: Italian

Keyword: baked chicken, Instant Pot, italian

Servings: 4

Calories: 385 kcal

Ingredients

2 lbs chicken breasts boneless, skinless
475 ml bottle of zesty Italian dressing
1 tsp dried red pepper flakes
3 cloves minced garlic
12 oz frozen Italian veggies

Instructions

Place the chicken and all the other ingredients together in a large resealable bag.
Squish to combine everything and seal after removing the excess air.
Freeze

Meal Preparation:

On the day of cooking, take the bag out of the freezer and thaw. Place the bag contents into your Instant Pot. Lock the cover and seal the steam nozzle.
Cook on manual high for 10 minutes. Allow it to natural release for 7 minutes before doing a quick release.
If you’re looking to have a starch with this meal, you can serve it with rice or potatoes.

Check out some of our other Instant Pot freezer meal recipes:

Instant Pot Butter Chicken Recipe

Instant Pot Chicken Tikka Masala

Lemon Garlic Chicken Dump Recipe

By Sharla

Supper doesn’t get easier than this Lemon Garlic Chicken Dump recipe. It’s a quick make-ahead meal that can be cooked in the slow cooker.

Dump recipes are probably my favorite type of freezer meal to make. You can easily make ten meals in half an hour to an hour using the dump recipe method. Watch this video with complete step-by-step instructions on how to save time by making dump meals:

The dump recipe method is basically using only one protein or main ingredient, setting up all of your resealable bags on the counter, filling them with that main ingredient, then dumping the other ingredients called for in the recipes into each bag.

Lemon Garlic Chicken Dump Recipe:

3-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
2-3 cloves of garlic, minced
4 Tbsp. olive oil
2 Tbsp. fresh chopped parsley
3 Tbsp. lemon juice
1/4 tsp. pepper

Since this is a dump recipe, it is just as easy to make lots of these as it is to make one. Begin by opening a large resealable bag (or as many bags as the number of meals you are going to make) and adding the chicken.

Dump the other ingredients into the bag. Remove the excess air from the bag, seal, lay flat, and freeze.

On the day of cooking, take the bag out of the freezer to thaw. Bake in a preheated 350° oven for 45-55 minutes or in the crockpot on low for 4-6 hours.

If desired, you can sprinkle some parsley on top. Serve with rice or potatoes and your choice of veggies. This meal is one of the many simple, yet delicious recipes included in my Chicken Dump Recipes cookbook.

Check out these other Dump Meal Recipes:

BBQ Shredded Chicken in the Crock Pot

Freezer to Crock Pot Beef Stew

Lemon Garlic Chicken Dump Recipe

The dump recipe method is basically using only one protein or main ingredient, setting up all of your resealable bags on the counter, filling them with that main ingredients and then dumping the other ingredients called for in the recipes into each bag.

Servings: 6

Calories: 271 kcal

Ingredients

3-5 boneless skinless chicken breasts or 8-10 boneless, skinless chicken thighs
2-3 cloves of garlic, minced
4 Tbsp. olive oil
2 Tbsp. fresh chopped parsley
3 Tbsp. lemon juice
1/4 tsp. pepper

Instructions

Begin by opening a large resealable bag and adding the chicken.
Dump the other ingredients into the bag.
Remove the excess air from the bag, seal, lay flat, and freeze.
On the day of cooking, take the bag out of the freezer to thaw.
Bake in a preheated 350° oven for 45-55 minutes or in the crock pot on low for 4-6 hours.
Serve with rice or potatoes and your choice of veggies.

Instant Pot Butter Chicken Freezer Meal

By Sharla

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

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.

Servings: 8

Calories: 229 kcal

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

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.

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.

Instant Pot Chicken Tikka Masala Freezer Meal

By Sharla

This Instant Pot chicken tikka masala freezer meal can be served over rice or with Naan bread. This recipe also includes slow cooker instructions. I am really enjoying experimenting with my new Instant Pot. Combining freezer meals with an Instant Pot saves time while preparing and when cooking. I put off getting one for longer than I should have and am now making up for lost time! If you don’t have an Instant Pot, I’ve included Crock Pot cooking instructions as well.

Our family loves East Indian flavours and this dish is no exception. Our middle sons both especially enjoy this Instant Pot chicken tikka masala meal.

Instant Pot Chicken Tikka Masala Recipe:

3 boneless, skinless chicken breasts, coarsely cubed
4 cloves garlic, minced
1x 15 oz. can pumpkin puree
1 cup full fat coconut milk, divided (*see note)
2 tsp. fresh ginger
1 1/2 tsp. cinnamon
1/4 tsp. cloves
1 bay leaf
1 tsp. salt
1⁄2 cup plain yogurt
optional: fresh cilantro for garnish

*Note: If you cannot stand coconut milk (because it’s come to my attention that there are some people such as a close friend of mine who hate the taste), you can substitute whipping cream for the coconut milk.

Place chicken cubes in large resealable bag. Mix together the minced garlic, pumpkin puree, 1/2 of the coconut milk, ginger, cinnamon, cloves, bay leaf, and salt. Pour 1/3 of the mixture in the bag with the chicken. Squish to coat the chicken and seal the bag, removing the air as you do.
Put the rest of the sauce mixture in a medium resealable bag. Close and staple that bag to the large bag above the seal. Freeze flat.

Instant Pot Cooking Instructions:

Remove from the freezer and thaw. Set your Instant Pot to sauté. Add in 2 Tbsp. olive oil and 2 Tbsp. butter. Add the chicken in batches, setting on a plate once browned. Add 1/2 cup water to pot, scrape the sides and bottom and turn off. Pour sauce from medium bag and add back the chicken. Lock the cover and seal the steam nozzle. Set to high pressure and cook for 7 minutes with a 10-minute natural release.

Stir in 1/2 cup of plain yogurt and 1/2 cup of coconut milk (or whipping cream). If you want, you can top it with cilantro.

Crock Pot Cooking Instructions:

Thaw. Put contents of both bags in the slow cooker and cook on low for 4-5 hours. Stir in 1/2 cup yogurt and 1/2 cup additional full fat coconut milk. Cook an additional 30 minutes. Top with fresh cilantro.

Serve over jasmine or basmati rice or with Naan bread.

Instant Pot Chicken Tikka Masala Freezer Meal

This Instant Pot chicken tikka masala freezer meal can be served over rice or with Naan bread. This recipe also includes slow cooker instructions.

Servings: 6

Calories: 258 kcal

Ingredients

3 boneless skinless chicken breasts, coarsely cubed
4 cloves garlic minced
1 x 15 oz. can pumpkin puree
1 cup full fat coconut milk divided (*see note)
2 tsp. fresh ginger
1 1/2 tsp. cinnamon
1/4 tsp. cloves
1 bay leaf
1 tsp. salt
1/2 cup plain yogurt
optional: fresh cilantro for garnish

Instructions

Place chicken cubes in large resealable bag.
Mix together the minced garlic, pumpkin puree, 1/2 of the coconut milk, ginger, cinnamon, cloves, bay leaf, and salt.
Pour 1/3 of the mixture in the bag with the chicken.
Squish to coat the chicken and seal the bag, removing the air as you do.
Put the rest of the sauce mixture in a medium resealable bag.
Close and staple that bag to the large bag above the seal.
Freeze flat.

Instant Pot Cooking Instructions:

Remove from the freezer and thaw.
Set your Instant Pot to sauté.
Add in 2 Tbsp. olive oil and 2 Tbsp. butter.
Add the chicken in batches, setting on a plate once browned.
Add 1/2 cup water to pot, scrape the sides and bottom and turn off.
Pour sauce from medium bag and add back the chicken.
Lock the cover and seal the steam nozzle.
Set to high pressure and cook for 7 minutes with a 10-minute natural release.
Stir in 1/2 cup of plain yogurt and 1/2 cup of coconut milk (or whipping cream).
If you want, you can top it with cilantro.

Crock Pot Cooking Instructions:

Thaw.
Put contents of both bags in the slow cooker
Cook on low for 4-5 hours.
Stir in 1/2 cup yogurt and 1/2 cup additional full fat coconut milk.
Cook an additional 30 minutes.
Top with fresh cilantro.
Serve over jasmine or basmati rice or with Naan bread.

Recipe Notes

If you cannot stand coconut milk (because it's come to my attention that there are some people such as a close friend of mine who hate the taste), you can substitute whipping cream for the coconut milk.

Check out some of our other freezer meal recipes:

BBQ Shredded Chicken Crock Pot Freezer Meal

Sausage and Peppers Skillet Freezer Meal

Chicken and Vegetable Casserole with Crispy Onion Topping

By Sharla

This chicken and vegetable casserole with crispy onion topping is a nice dish to have on hand. The chicken and rice are cooked ahead which means it only needs to be reheated, making it such a fast way to get supper on the table.

For this meal, you’ll want to prep the chicken and rice ahead of time to make the assembly go quickly. When I’m assembling freezer meals, I cook larger quantities of chicken by placing them on a baking sheet and putting them in a 350° oven for 45 minutes before cubing.

Chicken and Vegetable Casserole Recipe:

4 chicken breasts, cooked and cubed
5 cups of cooked rice
2 cans of condensed chicken or mushroom soup
1 cup chicken broth
750 g frozen mixed vegetables (I use a blend of carrots, peas and corn)
salt, pepper

3 cups crispy French’s onions
3 cups shredded cheddar cheese

Note that this recipe makes 3 meals. I usually double it so that it makes 6 meals.

Cook the chicken breasts. Cook the rice and allow to cool somewhat. Mix the cooked chicken, rice, condensed soup, chicken broth, frozen mixed vegetables, and seasoning together in a large bowl.

Divide the mixture equally into 3 large resealable freezer bags. Remove the excess air and seal.

Place 1 cup of French’s onions and 1 cup of shredded cheese into a medium resealable freezer bag and seal. Repeat this two more times. Staple one of the smaller bags onto each of the larger bags, being sure to staple above the seal and freeze.

On the day of cooking, take the chicken and vegetable casserole out of the freezer and thaw. Place the contents from the large bag into a greased casserole dish. Top it with the shredded cheese and crispy onions from the smaller bag. Cook in a 350° oven for 20-25 minutes. Enjoy!

Sausage and Peppers Freezer Meal

Droolworthy BBQ Shredded Chicken Crock Pot Freezer Meal

Chicken and Vegetable Casserole with Crispy Onion Topping

This chicken and vegetable casserole with crispy onion topping is a nice dish to have on hand.

Servings: 8

Calories: 691 kcal

Ingredients

4 chicken breasts cooked and cubed
5 cups of cooked rice
2 cans of condensed chicken or mushroom soup
1 cup chicken broth
750 g frozen mixed vegetables I use a blend of carrots, peas and corn
salt pepper
3 cups crispy French's onions
3 cups shredded cheddar cheese

Instructions

Cook the chicken breasts.
Cook the rice and allow to cool somewhat.
Mix the cooked chicken, rice, condensed soup, chicken broth, frozen mixed vegetables, and seasoning together in a large bowl.
Divide the mixture equally into 3 large resealable freezer bags.
Remove the excess air and seal.
Place 1 cup of French's onions and 1 cup of shredded cheese into a medium resealable freezer bag and seal.
Repeat this two more times.
Staple one of the smaller bags onto each of the larger bags, being sure to staple above the seal and freeze.
On the day of cooking, take the chicken and vegetable casserole out of the freezer and thaw.
Place the contents from the large bag into a greased casserole dish.
Top it with the shredded cheese and crispy onions from the smaller bag.
Cook in a 350° oven for 20-25 minutes.

Recipe Notes

Note that this recipe makes 3 meals. I usually double it so that it makes 6 meals. For this meal, you'll want to prep the chicken and rice ahead of time to make the assembly go quickly. When I'm assembling freezer meals, I cook larger quantities of chicken by placing them on a baking sheet and putting them in a 350° oven for 45 minutes before cubing.