Six Sisters IP Freezer Meals

 

Instant Pot Sweet and Tangy Meatballs Recipe

Ingredients

  • 12 ounces chili sauce
  • 18 ounces grape jelly
  • ½ cup water
  • 2 pounds frozen meatballs homestyle

Instructions

  • Combine chili sauce, jelly, and water in the Instant Pot and stir or whisk until smooth.
  • Add meatballs and mix well.
  • Push manual or pressure cook and set the timer for 7 minutes.
  • Once it is done, quick release and let cool a little bit.
  • Serve over rice or with toothpicks.

Notes

To make this into a freezer meal:
Place meatballs, chili sauce, and grape jelly into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of chicken broth or water in with the frozen food.
Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 7 minutes. Do a QUICK RELEASE when the timer is done.Nutrition
Calories: 520 kcal · Carbohydrates: 52 g · Protein: 20 g · Fat: 24 g · Saturated Fat: 9 g · Cholesterol: 82 mg · Sodium: 654 mg · Potassium: 532 mg · Fiber: 3 g · Sugar: 35 g · Vitamin A: 297 IU · Vitamin C: 13 mg · Calcium: 38 mg · Iron: 2 mg

INSTANT POT EASY SWEET PORK RECIPE

Ingredients

  • 6-8 lb pork roast
  • 2 cups cola
  • 1 cup brown sugar
  • 1 bottle taco sauce

Instructions

  • Place your roast in an Instant Pot and pour Coca Cola over roast. Sprinkle brown sugar over roast, followed by the taco sauce.
  • Put on the lid and push the meat button. Cook on high pressure for 90 minutes. Then do a quick release.
  • When it is finished cooking, take the pork roast out of the Instant Pot and shred. Then add back into the juices in the Instant Pot.
  • Using a slotted spoon, serve on tortillas with your favorite toppings. I like black beans, onions, tomatoes, guacamole, and cheese. You could also serve it on lettuce and make a delicious salad.

Notes

You can find the slow cooker recipe here: 
https://www.sixsistersstuff.com/recipe/easy-slow-cooker-sweet-pork/
How to turn this into a freezer meal:
Place roast, Coca Cola, brown sugar, and taco sauce into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup chicken broth or water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 180-240 minutes (or about 30 minutes per pound of your roast).
Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Nutrition

Calories: 384 kcal · Carbohydrates: 22 g · Protein: 51 g · Fat: 9 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 143 mg · Sodium: 119 mg · Potassium: 873 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 1 IU · Vitamin C: 1 mg · Calcium: 27 mg · Iron: 1 mg

Slow Cooker Sunday Dinner Pot Roast and Gravy Recipe

Ingredients

  • 2 Tablespoons olive oil
  • 3 pounds Boneless beef chuck roast
  • salt and pepper to taste
  • 1 pound baby carrots
  • 1 sweet onion sliced
  • 4 potatoes peeled and cubed
  • 4 teaspoons minced garlic
  • 16 ounces diced tomatoes 1 can
  • 2 cups beef broth
  • 1 chicken bouillon cube

Pot Roast Gravy

  • drippings from roast
  • 2 Tablespoons butter cold
  • 2 Tablespoons flour
  • 1 teaspoon cornstarch if needed
  • 2 teaspoons cold water if needed

Instructions

  • Heat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper.
  • Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.
  • Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes.
  • Pour in the diced tomatoes (with juices) and stir to combine.
  • Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.
  • Cook on low for 7-8 hours.
  • Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes.
  • Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste).
  • Slowly whisk the butter mixture into the liquid from the crock pot until it starts to thicken and combine.
  • If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth.
  • Season with freshly ground black pepper (I don't normally need anymore salt).

Notes

*DON’T SKIP THE SEARING STEP! It makes a nice crust on the meat that can’t be beat.

Nutrition

Calories: 502 kcal · Carbohydrates: 31 g · Protein: 37 g · Fat: 26 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 125 mg · Sodium: 565 mg · Potassium: 1346 mg · Fiber: 5 g · Sugar: 7 g · Vitamin A: 7997 IU · Vitamin C: 30 mg · Calcium: 94 mg · Iron: 6 mg

Instant Pot Burritoes

Ingredients

  • 1 small onion, chopped
  • 1 packet taco seasonings
  • 2 cups White Rice
  • 1 pound ground beef
  • 3 cups Water
  • 16 oz black beans
  • 10 oz rotel tomatoes
  • 6 tortilla Shells
  • 16 oz salsa

Instructions

  1. Place Instant Pot on Saute
  2. Brown ground beef and crumble
  3. Onions, Half of taco seasonings and stir
  4. Add Rice, and water do not stir
  5. Add Salsa, Tomatoes, Beans, rest of seasonings 
  6. Place on Rice button or low pressure for 12 minutes
  7. Do a Quick Release
  8. Fill each burrito shell with mixture and add your favorite topping.

How to Prepare Instant Pot South West Burritos ahead of time for the Freezer 

  1. In a large gallon size zip log bag place the following ingredients in the bag.
  2. 1 small onion, chopped,
  3. 1 packet taco seasonings
  4. 1 pound ground beef (Cooked) See instructions to cook ground beef  
  5. 16 oz black beans
  6. 10 oz Rotel tomatoes
  7. 16 oz salsa
  8. Freeze for up to 6 months

How to cook from frozen:

  1. Place contents of freezer bag in the Instant Pot
  2. Add 2 cups water
  3. Cook on manual high pressure for 4 minutes.
  4. Do a Quick Release.
  5. Option 1 uses Prefrozen rice thaw and stir in 
  6. Option 2 (I used)Add 1 Cup Rice uncooked 
  7. Cook on manual low pressure for 12 minutes
  8. Do a Quick Release.

Instant Pot burritos


Instant Pot burritos



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