instant-pot-meals

17 Easy Freezer Dump Meals For Your Instant Pot

17 Easy Freezer Dump Meals For Your Instant Pot

If you’re like me, you find yourself scrambling around at 2 p.m. looking for something to put together for dinner.  Many times we just end up eating pizza or fast food.  I absolutely adore these freezer dump instant pot meals to really help cut down on the number of meals we eat out.  I try to make sure that I put a bag of frozen veggies into each meal or cook some veggies as a side.  This is a great way to get a home-cooked meal and save TONS of money each month.  I absolutely love my Instant Pot!  I have the 5 quart Instant Pot and it is plenty big for anything that I want to cook in it.  You can get one here.

I made these meals this week when our local grocery store had boneless, skinless chicken breasts and thighs on sale for $1.37 a pound.  This is an amazing price for chicken.  Ground chuck was also on sale as well as frozen veggies.  So, I hit the meal-prep jackpot!  Each of these meals cost me less than $5 to make and that is for a family of 5!  Yes!  Five people can eat for less than $5 with the proper planning.  I had them all prepped and ready to put into the freezer within 3 hours.  Now, we have enough meals for 17 dinners.  In between these, I will usually cook something from scratch or order takeout.  Most of these can be easily converted to slow cooker recipes simply by adding about a cup of water and cooking on low for 6 hours.  I hope you enjoy these as much as our family does and it helps your money save big each month!  Please let me know which of these are your favorites or any other creative ways you may use them!  Take a look at all of the Instant Pots and accessories available now.

17 Easy Freezer Dump Meals For Your Instant Pot

Grocery list: (PRINT grocery list)

  • 30 boneless skinless chicken breasts (sliced into about 6 pieces each)
  • 18 boneless skinless chicken thighs
  • 3 lb ground beef chuck
  • 1 lb smoked sausage
  • 1 Bell pepper
  • 1 stalk Celery
  • 1 pkg brown (beef) gravy mix
  • 2 packets of Ranch Dry Dressing Mix
  • 1 Bottle of Teriyaki Sauce
  • 1 Bottle of zesty Italian Dressing
  • 1 Bottle of Louisiana Hot Sauce or your favorite wing sauce
  • 2 cans pineapple chunks
  • 4 cans tomato sauce
  • 2 cans stewed Italian tomatoes
  • 1 jar orange marmalade
  • 1 small jar minced garlic
  • Brown sugar
  • Crushed red pepper flakes
  • Ginger
  • 1 jar soy sauce
  • 1 can cranberry sauce with whole berries
  • 1 Bottle of Lemon Juice
  • 2 Bottles of BBQ Sauce
  • 1 Bottle of Southwest lime marinade
  • 1 Bottle of Honey Mustard BBQ Sauce
  • 1 stick Butter
  • 1 Jar of Salsa or picante sauce
  • 17 gallon size Ziploc Storage Bags
  • Oriental frozen veggies x 2
  • Frozen mixed veggies x 2
  • Frozen corn x 2
  • Frozen Carrots
  • Frozen Italian veggies x 2
  • Frozen broccoli

PRINT Recipes

* * Adding your veggies into these freezer meals and cooking them with the meat will make your veggies very well done. If you like your veggies a little more firm, feel free to cook them on the stove top instead of adding them to the meals.  My family loves the veggies added into the meals 🙂  You can also cut the cooking time to 20 minutes and see if that works better for your family’s preference.

Orange Chicken

  • Gather your ingredients
    • 3 boneless, skinless chicken breasts
    • 1 jar of orange marmalade
    • 1/4 cup soy sauce
    • 1 cup BBQ sauce
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw then cook in the instant pot on manual for 30 minutes.
  • Serve over white rice and enjoy!

Red Beans and Rice

  • Gather you ingredients:
    • 16 oz smoked sausage
    • 16 oz dried kidney beans
    • 2 cans tomato sauce with 2 cans of water
    • 2 tsp Cajun seasoning
    • 1/2 cup frozen seasoning mix (chopped onions, bell peppers, and celery)
    • 1 Tbsp sugar
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump bag into instant pot, add 4 cups of water and cook on manual for 1 hour.
  • Serve over white rice and enjoy!

Spaghetti

  • Gather your ingredients:
    • 1 lb of ground beef, browned and drained
    • 1 can of stewed Italian tomatoes
    • 2 cans tomato sauce
    • 1 can of water
    • 1 tsp minced garlic
    • 2 tsp dried basil
    • 3 tsp dried oregano
    • 1 Tbsp sugar
    • 1 Tbsp dried minced onions
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve over spaghetti pasta and enjoy!

Buffalo Ranch Chicken

  • Gather your ingredients
    • 6 boneless, skinless chicken thighs
    • 1 cup of your favorite hot sauce (I use Louisiana hot sauce)
    • 1 (1 oz) package ranch dressing mix
    • 3 Tbsp butter
    • 1/2 cup water
    • 1 stalk celery, chopped
    • 1 – 12 oz bag frozen carrots
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve with potatoes or rice and enjoy!

Teriyaki Chicken

  • Gather your ingredients:
    • 3 boneless, skinless chicken breasts
    • 1 bottle teriyaki sauce
    • 1/2 cup water
    • 1 tsp ginger
    • 1 tsp crushed red pepper
    • 1/2 cup packed brown sugar
    • 1 tsp minced garlic
    • 1 – 12 oz bag frozen Oriental veggies
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve over rice and enjoy!

Beef Stroganoff

  • Gather your ingredients:
    • 1 lb ground beef chuck, browned and drained
    • 1 can cream of mushroom soup
    • 1 can beef broth
    • 1 packet brown (beef) gravy mix
    • 1 – 12 oz bag frozen Parisian veggies
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve over egg noodles and enjoy!

Chili

  • Gather your ingredients:
    • 1 lb ground beef chuck, browned and drained
    • 16 oz dried kidney beans
    • 2 cans tomato sauce with 2 cans water
    • 2 Tbsp dried minced onions
    • 1 Tbsp minced garlic
    • 2 Tbsp chili powder
    • 1 tsp ground cumin
    • 1 tsp crushed red pepper flakes
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot, add 4 cups of water and cook on manual for 60 minutes.
  • Serve with cornbread or corn chips and enjoy!

Lemon Garlic Chicken

  • Gather your ingredients:
    • 3 boneless, skinless chicken breasts
    • 2 tsp minced garlic
    • 1/4 cup olive oil
    • 1 Tbsp dried parsley flakes
    • 3 Tbsp lemon juice
    • 2 Tbsp brown sugar
    • 1 tsp salt
    • 1 – 12 oz bag frozen broccoli
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve over wild rice and enjoy!

Zesty Italian Chicken

  • Gather your ingredients:
    • 3 boneless, skinless chicken breasts
    • 1 bottle of zesty Italian dressing
    • 1 tsp dried red pepper flakes
    • 1 tsp minced garlic
    • 1 – 12 oz bag frozen Italian veggies
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve over Risotto and enjoy!

BBQ Chicken

  • Gather your ingredients:
    • 6 boneless, skinless chicken thighs
    • 2 cups of your favorite BBQ sauce
    • 1 – 12 oz bag of frozen corn
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve with potatoes or rice and green beans and enjoy!

Salsa Chicken

  • Gather your ingredients:
    • 3 boneless, skinless chicken breasts
    • 1 jar salsa or Picante sauce
    • 1 bag frozen fiesta veggies
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve with Spanish rice and enjoy!

Honey Mustard Chicken

  • Gather your ingredients:
    • 3 boneless skinless chicken breasts
    • 2 cups honey BBQ sauce
    • 1/4 cup brown mustard
    • 1 Tbsp honey
    • 1 – 12 oz bag of frozen peas and carrots
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve with potatoes or rice and enjoy!

Southwest Lime Chicken

  • Gather your ingredients:
    • 3 boneless, skinless chicken breasts
    • 1 bottle of Southwest marinade
    • 1 Tbsp lime juice
    • 1 – 12 oz bag frozen southwest veggies
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve with Mexican rice and enjoy!

Cranberry Chicken

  • Gather your ingredients
    • 6 boneless, skinless chicken thighs
    • 1 Can of cranberry sauce with whole berries
    • 1 Can pineapple chunks (drained)
    • 1 Tbsp brown sugar
    • Salt to taste
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve with stuffing and enjoy!

Hawaiian Chicken

  • Gather your ingredients
    • 3 Chicken breasts
    • 1 can pineapple chunks (drained)
    • 1/4 cup soy sauce
    • 1 tsp minced garlic
    • 1/4 cup brown sugar
    • 1 – 12 oz bag of frozen oriental veggies
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve over white rice and enjoy!

Chicken Cacciatore

  • Gather your ingredients:
    • 3 boneless, skinless chicken breasts
    • 2 cans tomato sauce
    • 1 can stewed Italian tomatoes
    • 1 tsp minced garlic
    • 2 tsp dried basil
    • 3 tsp dried oregano
    • 1 Tbsp sugar
    • 1 Tbsp dried minced onions
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve over white rice or your favorite pasta and enjoy!

Creamy Ranch Chicken

  • Gather your ingredients:
    • 3 boneless, skinless chicken breasts
    • 8 oz cream cheese
    • 1 pkg ranch dressing mix
    • 1 can cream of celery soup
    • 1 can of chicken broth
  • Dump all of the ingredients into a gallon size freezer bag and freeze.
  • When you’re ready to use; place it in the refrigerator overnight to thaw.
  • Dump into Instant Pot and cook on manual for 30 minutes.
  • Serve over white rice or your favorite pasta and enjoy!

 

20 Comments
  • Could these not be cooked from frozen? I know you can cook chicken from frozen

    • Absolutely, you could 🙂 You’d probably only need to add about 5 more minutes of cooking time.

      • Thanks for quick reply. Heading out with my shopping list soon 🙂

  • For your creamy ranch chicken, you can’t pressure cook dairy. It will curdle.

    • Nope, it works great 🙂 I just made this last week. It’s actually the one I cook the most.

  • How many people do these packages feed.

    • These will all feed my family of 5 for at least 1 meal with leftovers 🙂

  • Made the chili – I found it was WAY too much water after adding the 4 cups at the end. Was that a misprint?

    • I just made the chili 2 days ago. I added the 4 cups and it was great. We like soupy chili. If it is too much liquid for your taste, then absolutely try reducing it 🙂 I hope this helps.

  • I really liked the variety of meals that were shown here so I put them together to get out of my cooking rut. I am new to the Instant Pot but when I made the first meal, Lemon and Garlic chicken, the broccoli was non existent after cooking and my chicken was miniature sized. I followed the recipe but am not pleased with the result. I almost feel that I am better off cooking most of these recipes on the stove top. Any hints or clues as to how I can cook the food all together and not lose the veggies and shrink the meat?

    • I have made the lemon chicken several times. My kids love it with rice. I only slice my chicken across the breast to make strips. I do not cut into bite sized pieces. This may help. You can, absolutely cut down the cooking time on any of these to 20 minutes if it is too long for your preference. You can also put everything in the freezer bag except the veggies if you like and cook the veggies separately if this makes them too mushy for you. A lot of that depends on the brand and cut of frozen vegetables you use. I hope this helps.

  • These recipes look wonderful. Do I need to add extra water to these for use in my instant pot? It seems that there is very little liquid in some of the recipes. (I scorched my first recipe when I first got my pot due to little water). Thanks.

    • No, with the veggies added, you will have plenty of water 🙂 You can cut the time down to 20 minutes if you’re concerned about over-cooking. I hope this helps!

  • What about the release instructions? QR? NPR? Thank you!!

    • I always use quick release 🙂

      • Thank you!!

  • What size jars of salsa, marmalade, teriyaki sauce. What size cans of tomato sauce, broth , tomatoes ect… 8, 12, 16, 24? Made the teriyaki chicken with 12 oz jar 16 oz would of been better. Was good but more sauce would of been better. Made the lemon garlic chicken the broccoli was overpowering and I doubled the garlic and lemon.

    • I use the smallest jar/can (soup size can) of each of them. If you like more sauce, then by all means, use a bigger jar 🙂

  • Is there a way to cook the spaghetti pasta in the instapot with everything else for the spaghetti recipe? I am planning on using these recipes while my kitchen is being redone, so I will be without a stove to cook the pasta on and basically living off of my instapot and a microwave. Any thoughts appreciated!

    • I don’t see why not with the spaghetti. I would cut the cooking time to 15 minutes and add 2-3 cups of water with the pasta. Give it a try and let me know how it turns out 😀

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