What’s easier than an Instant Pot meal? A dump and go Instant Pot meal. And what’s easier than a dump and go Instant Pot meal? A dump and go Instant Pot freezer meal! Here are 3 Dump and Go Instant Pot Freezer Meals that you’re going to love because of convenience and because of taste.
3 Dump and Go Instant Pot Freezer Meals (+video)
Today I’m going to be sharing with you 3 dump and go Instant Pot freezer meals. To make these meals you’ll pile ingredients into a zipper freezer bag and then freeze the food. When you are ready to eat the meal you plop the contents of the bag into your Instant Pot (along with some liquid), press a few buttons and then come back to a hot and delicious dinner!
These dump and go freezer meals are perfect for people that don’t have a lot of time for prep work but want a hot meal. These meals are also perfect for older kids/teens to pop into the Instant Pot if parents aren’t home in time to get dinner going. Another idea is dropping these meals off at a neighbors home that is going through a hard time like a bed rest pregnancy or chemo treatments.
I made these meals for a friend and had her be my taste tester. She had nothing but praise for the meals and her husband and two boys enjoyed them too. She is a foodie so I was happy that she enjoyed them so much.
You can access all the recipes and grocery items on this webpage for free. Or if you are interested in a printable downloadable pdf version you can buy it for just $1.00!
Recipe #1: Freezer Meal Instant Pot Crack Chicken Chili
Instant Pot Crack Chicken Chili is an addictive and delicious creamy chicken chili with bacon! 365 Days reader Amy said, ” I just made this. I followed the recipe and it turned out wonderfully! It is so so good!! I will be making it again in the future. It was quick, easy, and delicious.”
Groceries you’ll need to make Freezer Meal Instant Pot Crack Chicken Chili:
- Zipper freezer bags
- Boneless skinless chicken breasts or thighs (1.5 pounds, frozen is fine)
- Better than Bouillon Chicken Base (2 tsp)
- Canned seasoned chili beans (15.5 oz can)
- Frozen corn (1 cup)
- Canned petite diced tomatoes (14.5 oz can)
- Can diced green chilies (4 oz can)
- Bacon crumbles (½ cup)
- Dry ranch dressing mix (3 Tbsp)
- Cumin (1 tsp)
- Chili powder (1 tsp)
- Onion powder (1 tsp)
- Cream cheese (8 oz package, for day of serving)
- Grated sharp cheddar cheese (1 cup, for day of serving)
- Cornstarch (for day of serving)
Freezer Meal Instant Pot Crack Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
Description
Addictive and delicious creamy chicken chili with bacon. Prepare and freeze now. Cook later!
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (frozen is fine and you can use a combination or types of chicken)
- 2 tsp Better Than Bouillon Chicken Base
- 1 (15.5 oz) can seasoned chili beans (Bush’s and S&W brands are good)
- 1 cup frozen corn (you can also use a can of drained corn)
- 1 (14.5 oz) can petite diced tomatoes
- 1 (4 oz) can diced green chiles
- 1/2 cup bacon crumbles (I buy the big bag from Costco)
- 1 packet or 3 Tbsp dry ranch dressing mix (I use Hidden Valley)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp onion powder
- 1 (8 oz) package cream cheese (I use full fat)
- 1 cup grated cheddar cheese (I like sharp cheddar for more flavor)
- Cornstarch
Instructions
Assembly Instructions:
- Label a zipper freezer bag with the title Crack Chicken Chili.
- Add the chicken, Better than Bouillon, chili beans (undrained), corn, diced tomatoes (undrained), green chiles, bacon crumbles, ranch dressing mix, cumin, chili powder, onion powder into the bag. Seal the bag securely.
- Freeze the bag in a shape that will fit into your Instant Pot. I like to use these freezer containers* to help me!
Instructions for day of cooking/serving:
Add 1 ½ cups water to the bottom of your Instant Pot. Dump in contents of bag. Dump one brick of cream cheese on top. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button (if you don’t have a soup button use the manual/pressure cook button) to 10 minutes (if bag is thawed) or 15 minutes (if bag is frozen flat) or 20 minutes (if bag is frozen in shape of IP). When the time is up let the pot sit for 5-10 more minutes and then move the valve to venting. Remove the lid. Use tongs to remove the chicken and place it on a cutting board. Shred up the chicken well and add it back into the pot. Stir the chili so that the cream cheese incorporates. Stir in 1 cup of grated cheddar cheese. To thicken use a cornstarch slurry. Take 2-3 Tbsp of cornstarch and 2-3 Tbsp of cold water and stir together in a small bowl until smooth. Then turn the Instant Pot to the saute setting. Stir the slurry into the Instant Pot and the chili will thicken quickly. Once chili is thick turn off the Instant Pot. Ladle chili into bowls and serve.
Notes
Slow Cooker Instructions: Follow instructions above for assembly. For day of cooking: Add 1 ½ cups water to the bottom of your slow cooker. Dump in contents of bag. Dump one brick of cream cheese on top. Cover and cook on low for 8-10 hours, or until chicken is cooked through. This will depend on your particular slow cooker. Use tongs to remove the chicken and place it on a cutting board. Shred up the chicken well and add it back into the pot. Stir the chili so that the cream cheese incorporates. Stir in the cheddar cheese. To thicken use a cornstarch slurry. Take 2-3 Tbsp of cornstarch and 2-3 Tbsp of cold water and stir together in a small bowl until smooth. Then turn the slow cooker to the high setting. Stir the slurry into the slow cooker and the chili will thicken quickly. Ladle chili into bowls and serve.
- Category: Chicken
- Method: Instant Pot
Recipe #2: Freezer Meal Instant Pot Ravioli Lasagna
Instant Pot Ravioli (or Tortellini) Lasagna has the delicious flavors of lasagna with hardly any of the work. This recipe only has 6 ingredients. It will quickly become a family favorite. 365 Days reader Sue gives this recipe 5 stars and said, ” This was amazing! Keeper recipe!”
Groceries you’ll need to make Freezer Meal Instant Pot Ravioli Lasagna:
- Smoked Sausage (12 oz package)
- Frozen bag of ravioli or tortellini (24 oz bag)
- Your favorite spaghetti sauce (24 oz jar/can)
- Ricotta or cottage cheese (1 cup, for day of serving)
- Grated mozzarella cheese (1 cup, for day of serving)
- Grated parmesan cheese (1 cup, for day of serving)
Freezer Meal Instant Pot Ravioli Lasagna
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Yield: 6–8 servings 1x
Description
Instant Pot Ravioli (or Tortellini) Lasagna has the delicious flavors of lasagna with hardly any of the work.
Ingredients
- 1 (12 oz) package pre-cooked smoked sausage
- 1 (24 oz) package frozen ravioli or tortellini (you can find it in the frozen section by breads)
- 1 (24 oz) jar or can or your favorite spaghetti sauce
- 1 cup ricotta or cottage cheese
- 1 cup grated mozzarella cheese
- 1 cup grated parmesan cheese
Instructions
Assembly Instructions:
- Label a zipper freezer bag with the title Ravioli Lasagna.
- Slice the sausage into quarter inch rounds. Add them into the bag. Add in the ravioli and the spaghetti sauce. Seal the bag securely.
- Freeze the bag in a shape that will fit into your Instant Pot. I like to use these freezer containers* to help me!
For day of cooking/serving:
Add 1 ½ cups water into your Instant Pot. Dump in the contents of the bag. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When the time is up let the pot sit there for 5 minutes and then move the valve to venting. Remove the lid. Stir in the three cheeses (1 cup ricotta, 1 cup mozzarella and ½ cup parmesan). Scoop onto serving plates and enjoy.
Notes
Slow Cooker Instructions: Follow the assembly instructions above. For day of cooking add 1 ½ cups water into your slow cooker. Dump in the contents of the bag. Cover and cook on low for 6 hours, or until cooked through. Remove the lid. Stir in the three cheeses (1 cup ricotta, 1 cup mozzarella and ½ cup parmesan). Scoop onto serving plates and enjoy.
- Category: Pasta
- Method: Instant Pot
Recipe #3: Freezer Meal Instant Pot Honey Lime Salsa Verde Chicken
Instant Pot Honey Lime Salsa Verde Chicken is chicken infused with lots of bright flavors. Green salsa, honey, lime, and plenty of seasonings will have you licking your plate! This chicken is perfect with rice, on tortillas, wrapped up in lettuce or plain. 365 Days reader Christine said, “I was looking for a recipe that would be easy but yummy as a new Instant Pot owner. Made it last night. It cooked so fast, had tons of flavor and the was so moist and tender. I can’t wait to make it again.”
Groceries you’ll need to make Freezer Meal Instant Pot Honey Lime Salsa Verde Chicken:
- Boneless skinless chicken breasts (2 lbs, frozen or fresh)
- Olive oil (1 Tbsp)
- Chili powder (1 ½ tsp)
- Kosher salt (1 ½ tsp)
- Onion powder (1 tsp)
- Garlic powder (1 tsp)
- Smoked paprika (1 ½ tsp)
- Cumin (1 tsp)
- Black pepper (½ tsp)
- Mild salsa verde (1 cup)
- Honey (¼ cup)
- Fresh lime juice (½ cup, about 4 fresh limes, for day of serving)
Freezer Meal Instant Pot Honey Lime Salsa Verde Chicken
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
Description
Chicken is infused with lots of bright flavors. Green salsa, honey, lime, and plenty of seasonings will have you licking your plate! This chicken is perfect with rice, on tortillas, wrapped up in lettuce or plain.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 1/2 tsp chili powder
- 1 1/2 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp black pepper
- 1 cup mild salsa verde
- 1/4 cup honey
- 1/2 cup fresh lime juice (about 4 limes)
Instructions
Assembly Instructions:
- Label a zipper freezer bag with the title Instant Pot Honey Lime Salsa Verde Chicken.
- Add chicken, olive oil, chili powder, kosher salt, onion powder, garlic powder, smoked paprika, cumin, pepper, salsa verde and honey into the bag. Seal the bag securely.
- Freeze the bag in a shape that will fit into your Instant Pot. I like to use these freezer containers* to help me!
For day of servings/cooking:
Add ½ cup fresh lime juice into your Instant Pot. Dump in the contents of the bag. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 12 minutes for thawed or 15 minutes for frozen (if bag is frozen flat) or 20 minutes (if bag is frozen in shape of IP). When time is up let the pot sit for 10 minutes then move the valve to venting. Remove the lid. Use tongs to place the chicken on a cutting board. Then shred the chicken. Then turn the Instant Pot to the saute setting and let the juices boil and reduce down for 10 minutes. You don’t need to stir. Turn off the Instant Pot and then stir the chicken back into the pot and coat the chicken with the juices. Serve and enjoy!
Notes
Slow Cooker Instructions: Follow assembly instructions above. To cook add contents of bag into your slow cooker along with the lime juice. Cover and cook on low for 6-8 hours, or until chicken is cooked through. Remove the lid and shred the chicken. If you want more flavor you can reduce the juices on the stove by boiling for about 10 minutes. Serve topped with fresh cilantro.
- Category: Chicken
- Method: Instant Pot
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Hello there. I just came across these recipes and am eager to try them. I have a question about the Crack Chicken Chili. Is it okay to pre-shred the chicken pre-freezer (instead of starting with whole pieces and shredding them toward the end)? I’m trying to simplify the cooking part of the process. Thank you for these delicious-sounding recipes.
Sure you could do that! Is the chicken already cooked? If so you can cut down on the cooking time.
Sure is. I’m also thinking this recipe might be good for shredded or cubed leftover Thanksgiving turkey.
I am interested in the ravioli lasagna. I just put it together and it’s now in my the freezer. When I take it out to put it in the instant pot, do I put it directly into the water in the instant pot or use a pan or sping form pan sitting above the water? Can’t wait to try it. Thanks.
You can just add in directly to the pot without a pan.
So it just gets put right in the water? Doesn’t it water down the sauce?
It works! And the sauce is amazing.
Awesome. Can’t wait to try it..
Thanks for sharing your recipes. If I want to make the salsa verde chicken, but my breasts are frozen…should I defrost and prepare without freezing again or just throw all the ingredients in with the frozen chicken and put back in freezer? Thanks
Definitely just throw in the frozen chicken. It will be just fine.
Hi Karen, I am at an altitude of 6,500 feet in Utah. It seems like I always have to cook food longer than the recipe suggests. How do I know how much longer. I keep opening up my instant pot and to see if it is done, and it isn’t. Is there a way to know how many minutes to add without opening and closing and opening and closing? THANKS!!
this article is so helpful for that question: https://www.hippressurecooking.com/pressure-cooker-psi-faq-the-stuff-you-didnt-think-to-ask/
Fairly new to instapot. If I double these recipes would they fit in an 8 qt pot? Still just use 1.5 cups of liquid I imagine.
yes that is what I would do. The main issue is freezing it into a shape that will fit inside your IP.
would you please post or email the instructions for the 3 dump and to freeze meals for the instant pot? I’d like to JUST PREPARE it and SKIP the freezing part.
thanks,
I would follow the instructions on the recipe cards for the freezing part but instead of freezing in a Ziploc bag just adding ingredients into the Instant Pot. Then go ahead and follow the “day of cooking” instructions.
Hi from Australia, I just made the honey lime salsa verde chicken, which we enjoyed but I was wondering if the chilli powder is straight ground chilli or a blend of spices?
Hi Robyn, as far as I know Chili powder blends are composed chiefly of chili peppers and blended with other spices including cumin, onion, garlic powder, and sometimes salt.
I made the Crack Chicken Chili recipe tonight – I made it straight from the freezer. I’m not sure if anyone else experienced this but unfortunately the chicken did not cook all the way through. I discovered the portions of raw and/or still frozen chicken thighs when I went to shred it. I had cooked it 15 minutes and let it sit 10 minutes. I repeated the cook time and rest time. All the chicken was cooked through at this point.
I’m hesitant to make it again as I’m concerned about food safety issues for me and my family.
I’m sorry this happened to you. Sometimes the thick chicken frozen together is a problem. I would just cook for longer next time. Try 20-25 minutes.
I was thinking the same thing.
I read elsewhere that you should always separate frozen pieces from each other before loading up the IP.
I feel the chicken cooks better frozen if you cut it into smaller pieces before you freeze it
Good tip!
Tried the lasagna tonight; so good! Loved the smoky flavor from the smoked sausage! Thanks for another great recipe!
We had it two nights ago and it was so tasty I agree!!
On the honey lime chicken you have to only put 1/4 cup of lime juice in the pot. I have an 8 quart instant pot and know I should use 1 and1/2 cups of liquid so I don’t get burn signal. Will it still be ok with just the lime juice?
I know the freezer part will melt down ,but will that be enough liquid?
I really enjoy your videos. What was the store you mentioned that sold the spices in bins? What a great idea for just cooking for 2
Hi Larry, it is Winco!
Just made up 2 each of the Salsa Verde Chicken and the Ravioli Lasagna. Four meals ready, and I can’t wait to try them soon! On the lasagna, the recipe calls for a cup of parm, but at the end of the recipe, it calls for a half cup of parm. Is this a typo, or is the other half added before cooking? I left it out for now. Thanks!
Oops it’s a typo! I just corrected it. I add in a cup the day of serving!
I use an 8 qt IP and read that I should use use at least 2 cups of liquid. I see that these recipes use 1 1/2 cups of water. Should I use 2 cups? Or will that water down the recipes?
You’ll be okay with 1 1/2 cups in the 8 quart. The liquid from the freezer part will melt down and add to the liquid amount. 🙂
Would the instructions and cooking time be the same if you wanted to make this without freezing ahead of time?
Hi Melissa, I would follow the thawed instructions for the recipes if you don’t freeze 🙂
What would the thawed instructions be for the lasagna?
Follow these instructions: https://www.365daysofcrockpot.com/instant-pot-lasagna-ravioli/
What are the thawed instructions? I can’t seem to find them anywhere.
https://www.365daysofcrockpot.com/instant-pot-honey-lime-salsa-verde-chicken/
https://www.365daysofcrockpot.com/instant-pot-lasagna-ravioli/
https://www.365daysofcrockpot.com/instant-pot-crack-chicken-chili/
These are the original recipes that aren’t frozen. Is that what you need?
I prefer a Slow Cooker version of most things but I am worried about frozen in a Slow Cooker especially of the Low Setting.
Yes, that’s true. You may want to thaw overnight in fridge or use the high setting on the crockpot.
Try putting your Ziploc bag in the liner of your instant pot to fill it. Close the bag and put it all in the freezer until frozen. Then take bag out of liner to store it in the freezer. It will be the shape of your liner when you get ready to use it. Or you could line the liner with foil.
I was going to suggest the same thing!
Brilliant! Thanks for the suggestion.
For the Pot Honey Lime Salsa Verde Chicken, did you cut up the chicken breasts before adding to the bag to be frozen? The photo shows smaller pieces than I would expect for chicken breasts, and in the recipe description, you mention chicken tenders. Want to do it correctly. Love your receipes!
Hi Vicky, for the freezer version I just used whole chicken breasts. Then I shredded. I used tenders for the original recipe. You could use tenders if you prefer but with a shorter cooking time…probably 8-10 minutes.
What changes would be required for cutting these recipes in half?
I’d say cut all the ingredients in half and keep the same cooking time. Here is a great article on cutting recipes in half: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Thanks
Would like to see more less carb options
Hi Verna, I don’t have a ton of low carb recipes but here are the low carb recipes I do have: https://www.365daysofcrockpot.com/recipes/?fwp_dietary_restrictions=low-carb
How do you serve the Salsa Verde Chicken? Over rice, in taco shells, tortillas? Thanks