Snapshot Cooking

5 Impossibly Easy Dinners That Go Straight from Freezer to Instant Pot

updated Aug 17, 2020
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Credit: Photo: Tara Donne; Food Stylist: Cyd McDowell; Design: The Kitchn

Stocking my freezer with heat-and-eat meals is the best meal plan strategy I know. These five low-prep dinners are especially smart, as each one goes straight from the freezer to the Instant Pot — no thawing required. From sweet and tangy meatballs to lemony chicken and potatoes, there’s something here for everyone.

5 Instant Pot Freezer Meals

  • The vessel: All of these recipes were made in a 6-quart Instant Pot.
  • Prepping: All five recipes are dump dinners, requiring no precooking or browning. Simply prepare the raw ingredients, then transfer them to a freezer zip-top bag in the order listed. That’s it.
  • Freezing: Place the bag with the ingredients inside the Instant Pot insert and freeze. Freezing in the shape of the cooking vessel means that the frozen ingredients fit easily back into the pot when it is time to cook.
  • Cooking: The cooking times listed are for cooking the recipe straight from the freezer. The Instant Pot will take slightly longer to come to pressure using frozen ingredients as the liquids melt and come up to temperature.
Credit: Photo: Tara Donne; Food Stylist: Cyd McDowell; Design: The Kitchn

Instant Pot Tuscan Chicken

Combine 1 (15-ounce) can diced tomatoes and their juices, 1 1/2 pounds boneless, skinless, chicken thighs, 1 tablespoon dried Italian seasoning, 1 teaspoon kosher salt, 8 ounces quartered cremini mushrooms, and 1 (15-ounce) can drained and rinsed cannellini beans in a large zip-top bag fitted over an Instant Pot or electric pressure cooker insert. Seal and freeze until solid in the bag (still in the insert), at least 6 hours or overnight.

To cook, remove frozen ingredients from the bag and place back into the Instant Pot. Cook under HIGH pressure for 35 minutes. Quick release the pressure and serve with grated Parmesan cheese if desired. 

Credit: Photo: Tara Donne; Food Stylist: Cyd McDowell; Design: The Kitchn

Instant Pot Lemon Garlic Butter Pork Tenderloin

Remove the silverskin from 2 (1- to 1 1/2-pound) pork tenderloins, then place in a gallon zip-top bag fitted over an Instant Pot or electric pressure cooker insert. Add 3/4 cup low-sodium chicken broth, 2 teaspoons kosher salt, the finely grated zest and juice of 1 medium lemon, 4 smashed garlic cloves, and 1 stick cubed unsalted butter. Seal and freeze until solid in the bag (still in the insert), at least 6 hours or overnight.

To cook, remove frozen ingredients from the bag and place back into the Instant Pot. Cook under HIGH pressure for 10 minutes. Let the pressure naturally release for 5 minutes, then quick release any remaining pressure. Serve the pork sliced 1/2-inch thick, with the cooking liquid, black pepper, and lemon slices if desired.

Credit: Photo: Tara Donne; Food Stylist: Cyd McDowell; Design: The Kitchn

Instant Pot Greek Lemon Chicken

Remove the skin and cut 2 bone-in chicken breasts in half crosswise. Place the ingredients in this order into a large zip-top bag fitted over an Instant Pot or electric pressure cooker insert: 8 halved baby Yukon gold potatoes, the chicken, the finely grated zest and juice of 1 medium lemon, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 5 fresh oregano sprigs. Seal and freeze until solid in the bag (still in the insert), at least 6 hours or overnight.

To cook, remove frozen ingredients from the bag and place back into the Instant Pot. Cook under HIGH pressure for 15 minutes. Let the pressure naturally release for 7 minutes, then quick release any remaining pressure. Discard the oregano. Serve with black pepper, more fresh oregano, and crumbled feta cheese if desired. 

Credit: Photo: Tara Donne; Food Stylist: Cyd McDowell; Design: The Kitchn

Instant Pot Sweet and Tangy Meatballs

Place 1 large-diced medium green bell pepper, 2 cups fresh or frozen pineapple chunks (1/2-inch), 1 (12- to 14-ounce) bag frozen meatballs, and 1 1/2 cups barbecue sauce in a gallon-sized freezer zip-top bag fitted over an Instant Pot or electric pressure cooker insert. Seal and freeze until solid in the bag (still in the insert), at least 6 hours or overnight.

To cook, remove frozen ingredients from the bag, place back into the Instant Pot, and add 1/2 cup water. Cook under HIGH pressure for 10 minutes. Let the pressure naturally release for 10 minutes. Quick release any remaining pressure and serve over rice if desired.

Credit: Photo: Tara Donne; Food Stylist: Cyd McDowell; Design: The Kitchn

Instant Pot Summer Tomato Soup

Halve 3 pounds large tomatoes around the equator. Scoop out the seeds with your fingers into a fine-mesh strainer fitted over a large bowl to catch the juices. Discard the seeds. Grate the cut sides of the tomatoes on the small holes of a box grater into the juice (about 4 cups pulp). Transfer to a gallon freezer zip-top bag fitted over an Instant Pot or electric pressure cooker insert. Add 1 finely diced medium shallot, 1 cup low-sodium vegetable broth, 1 tablespoon kosher salt, and 1/4 cup fresh basil leaves to the bag. Seal and freeze until solid in the bag (still in the insert), at least 6 hours or overnight.

To cook, remove frozen ingredients from the bag and place back into the Instant Pot. Cook under HIGH pressure for 5 minutes. Quick release the pressure and discard the basil leaves. Whisk and serve with more torn fresh basil leaves, freshly ground black pepper, and heavy cream, if desired.

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.