365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

3 Dump and Go Instant Pot Freezer Meals

Jump to Recipe·Print Recipe

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.

Pin this for later!

chicken with cilantro on top

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.”

a spoonful of chicken chili with a green bowl

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)
Print

Freezer Meal Instant Pot Crack Chicken Chili

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6–8 servings 1x
Print Recipe

Description

Addictive and delicious creamy chicken chili with bacon. Prepare and freeze now. Cook later!

Scale

Ingredients

  • 1 ½ 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
  • ½ 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:

  1. Label a zipper freezer bag with the title Crack Chicken Chili.
  2. 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. 
  3. 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!”

ravioli on a white plate with red sauce and basil on top

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)
Print

Freezer Meal Instant Pot Ravioli Lasagna

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: 6–8 servings 1x
Print Recipe

Description

Instant Pot Ravioli (or Tortellini) Lasagna has the delicious flavors of lasagna with hardly any of the work.

Scale

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:

  1. Label a zipper freezer bag with the title Ravioli Lasagna.
  2. Slice the sausage into quarter inch rounds. Add them into the bag. Add in the ravioli and the spaghetti sauce. Seal the bag securely.
  3. 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.”

Instant Pot Honey Lime Salsa Verde Chicken--chicken tenders 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.

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)
Print

Freezer Meal Instant Pot Honey Lime Salsa Verde Chicken

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6–8 servings 1x
Print Recipe

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. 

Scale

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • 1 ½ tsp chili powder
  • 1 ½ tsp kosher salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp black pepper
  • 1 cup mild salsa verde
  • ¼ cup honey
  • ½ cup fresh lime juice (about 4 limes)

Instructions

Assembly Instructions:

  1. Label a zipper freezer bag with the title Instant Pot Honey Lime Salsa Verde Chicken.
  2. 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. 
  3. 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

Want the grocery list and recipes in a downloadable PDF format?

You can buy the printable PDF page for just $1.00. Click the pink buy now button below. After purchase remember to check the email that is connected with your paypal account to download the item.

 

Want more tried and true Instant Pot recipes?

Get my FREE daily Instant Pot emails by signing up in the gray form below. You can also join the 365 Days of Instant Pot Recipes Facebook group which is run by my husband Greg and myself. If you’re a visual learner consider subscribing to my YouTube channel where I share Instant Pot stuff with you weekly.

You might also like…

65 Dump and Go Instant Pot and Slow Cooker Recipes
10 of the Best Things to Cook with an Instant Pot

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. Robyn says

    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?

    Reply

    • Karen says

      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.

      Reply

  2. Valerie Poulter says

    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.

    Reply

  3. Marnie Zeigler says

    Tried the lasagna tonight; so good! Loved the smoky flavor from the smoked sausage! Thanks for another great recipe!

    Reply

  4. April Kegley says

    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?

    Reply

  5. Larry Cleary says

    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

    Reply

  6. Marnie says

    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!

    Reply

  7. Michelle B says

    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?

    Reply

  9. James Goacher says

    I prefer a Slow Cooker version of most things but I am worried about frozen in a Slow Cooker especially of the Low Setting.

    Reply

  10. Helen says

    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.

    Reply

  11. Vicky says

    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!

    Reply

    • Karen says

      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.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *