Tag Archives: one pot meals

Simple One-Pot Dishes You Can Prep in Advance

Simple One-Pot Dishes You Can Prep in Advance

Make weeknight dinners a breeze with quick, one-pot freezer meals that are easy to prep, freeze, and enjoy anytime. Perfect for busy schedules, these comforting make-ahead dishes save time without sacrificing flavor.

Soulful Beef Chili

Cook Time: 1 hour – Prep Time: 10 min – Servings: 4-6

 

Ingredients

  • 1 pound beef stew meat
  • 2 15-oz cans pinto beans, drained
  • 2 15-oz cans stewed tomatoes, liquid reserved
  • 1 15-oz can yellow hominy, drained
  • 1 cup yellow onion, diced
  • 3 cups tomato juice
  • 2 cups beef broth
  • ½ cup poblano pepper, diced
  • 4 garlic cloves, crushed and minced
  • 2 teaspoons cocoa powder
  • 2 teaspoons molasses
  • 1 tablespoon crushed red pepper flakes
  • 2 teaspoons smoky paprika
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Add the stew meat, pinto beans, stewed tomatoes with liquid, hominy, and yellow onion to a large freezer bag or other storage container.
  2. Pour in the tomato juice and beef broth. Add the poblano pepper, garlic, cocoa powder, and molasses. Mix well.
  3. Season with crushed red pepper, smoky paprika, chili powder, onion powder, salt and pepper. Mix again and seal tightly. Place in the freezer until ready to use.
  4. Serving Day: Take package out of the freezer and let frost for 12 hours in the refrigerator.
  5. Place the contents in a large stockpot and bring to a boil. Boil for 5 minutes before covering and reducing heat to low.
  6. Simmer for 1 hour or until meat is cooked through.

 

 

Old World Chicken Cacciatore

Cook Time: 8 hours – Prep Time: 10 min – Servings: 4

 

Ingredients

  • 8 chicken breasts and thighs
  • ½ cup red onion, diced
  • 1 cup green bell pepper, cubed
  • 1 cup red bell pepper, cubed
  • 3 garlic cloves, crushed and minced
  • 1 28-oz can crushed tomatoes, liquid reserved
  • ½ cup dry red wine
  • ¼ cup fresh basil
  • 2 tablespoons fresh oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Fresh, grated parmesan cheese, for garnish

Directions

  1. Place the chicken breast in a large freezer bag or other storage container.
  2. Add in the red onion, green bell pepper, red bell pepper and garlic
  3. In a bowl combine the tomatoes, with the liquid, dry red wine, basil, oregano, bay leaf, salt and black pepper. Mix well.
  4. Pour over the chicken and vegetables. Seal the container and place in the freezer.
  5. Serving Day: Remove the contents from the freezer and thaw for 12 hours in the refrigerator.
  6. Place the contents in a slow cooker and cook on low for 8 hours, or until chicken is cooked through and juices run clear.
  7. Garnish with fresh grated parmesan, if desired.

 

 

Pork Medallions with Shallot Sauce

Cook Time: 25 min – Prep Time: 10 min – Servings: 6

 

Ingredients

  • 1 ½-pounds pork tenderloin, sliced into medallions
  • 2 cups mushrooms, sliced
  • 1 cup fresh peas
  • ¼ cup shallots, sliced
  • ¼ cup balsamic vinegar
  • 1 cup chicken stock
  • ¼ cup olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Place the pork medallions, mushrooms, and peas in a large freezer bag or other storage container.
  2. In a bowl combine the shallots, balsamic vinegar, chicken stock, olive oil, brown sugar, thyme, salt, and black pepper. Mix well.
  3. Pour the shallot sauce over the pork. Seal the container tightly and place in the freezer.
  4. Serving Day: Remove the contents from the freezer and thaw in the refrigerator for 12 hours.
  5. Place the contents in a large skillet and cook over medium high heat for 3-5 minutes or until sauce reduces slightly.
  6. Reduce heat to a medium-low simmer and cook for 20 minutes or until pork medallions are cooked through.

 

 

Aloha Shrimp

Cook Time: 15 min – Prep Time: 10 min – Servings: 4

 

Ingredients

  • 1½ pounds shrimp, peeled and deveined
  • 1 cup red onion diced
  • 1 cup bell pepper, chopped
  • 1 15-oz can pineapple chunks, liquid reserved
  • 3 garlic cloves, crushed and minced
  • ¼ cup butter, cubed
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon fresh lemongrass, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Cooked rice for serving (optional)

Directions

  1. In a large freezer bag or other storage container combine the shrimp, red onion, red bell pepper, and pineapple chunks.
  2. Combine the reserved pineapple liquid with the garlic, cubed butter, red pepper flakes, coconut, lemongrass, salt, and black pepper. Mix well and pour over the shrimp.
  3. Seal the container tightly and place in the freezer.
  4. Serving Day: Remove the contents from the freezer and thaw in the refrigerator for 12 hours.
  5. Add the contents to a large sauté pan and heat over medium high heat for 3-5 minutes.
  6. Reduce heat to medium and cook for an additional 7-10 minutes or until shrimp is cooked through. Serve with cooked rice if desired.

 

 

Tomato Basil Soup

Cook Time: 4 hours – Prep Time: 10 min – Servings: 4-6

Ingredients

  • 4 cups heirloom tomatoes, chopped
  • 1 cup yellow onion, diced
  • 3 garlic cloves, crushed and minced
  • 2 cups vegetable stock
  • 2 cups tomato juice
  • 1 cup heavy cream
  • 1 tablespoon honey
  • 2 cups fresh basil, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Fresh croutons for garnish

Directions

  1. Combine the tomatoes, onion, and garlic in a large freezer bag or other storage container.
  2. In a bowl combine the vegetable stock, tomato juice, heavy cream, and honey. Season with the basil, salt, and black pepper. Mix well.
  3. Pour the liquid into the bag, seal tightly, and place in the freezer.
  4. Serving Day: Remove the contents from the freezer and thaw in the refrigerator for up to 12 hours, or thaw in a microwave on the defrost setting.
  5. Place the contents in a slow cooker and cook on low for 4 hours. Leave as a chunky rustic soup, or for a creamier consistency, place half of the contents in a blender and puree until smooth before transferring back into the pot and stirring.
  6. Garnish with fresh croutons for serving, if desired.

 

 

Cherry Vanilla Cobbler

Cook Time: 40 min – Prep Time: 10 min – Servings: 6

Ingredients

  • 2 cups canned cherries
  • 1 cup flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 cup heavy cream
  • ½ cup butter, cubed
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • Fresh cream for serving

Directions

  1. Add the cherries to a large freezer bag or other storage container.
  2. In a small bowl combine the sugar, flour, and baking powder and add to the cherries. Toss to mix.
  3. In another bowl combine the heavy cream, cubed butter, vanilla extract, cinnamon, and salt. Mix well and add to the container. Seal tightly and place in the freezer.
  4. Serving Day: Remove the contents from the freezer and thaw in a microwave on the defrost setting.
  5. Preheat the oven to 400°F/204°C.
  6. Transfer the contents to a lightly oiled 8×8 baking dish.
  7. Place in the oven and bake for 30-35 minutes or until bubbly and golden.
  8. Drizzle with fresh cream before serving, if desired.

 

 

***These recipes and more are found in Louise Davidson’s Freezer Meals Recipes: Easy One-Pot Make Ahead Dump Meals. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Make-Ahead One-Pot Recipes

Delicious Make-Ahead One-Pot Recipes

Simplify your life and fill your freezer with these easy freezer meal recipes that are cooked in your Instant Pot!

Barbecue Chicken Buns

The sweet and tangy barbecue sauce makes these chicken sandwiches a family favorite.

Serves 4 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

For the chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon Worcestershire sauce
  • ½ cup barbecue sauce
  • 1 cup teriyaki sauce
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • Salt and black pepper, to taste
  • ½ cup water

For Serving

  • 4 hamburger buns

For the coleslaw 

  • 1 cup mayonnaise
  • ¼ cup apple cider vinegar
  • ½ cup sugar
  • 2 teaspoons mustard
  • 4 cups shredded cabbage

Directions

For Preparation

  1. Place the chicken in the Instant Pot and add the other ingredients.
  2. Lock the lid and set the timer manually for 20 minutes on high.
  3. When the cooking time is up, release the pressure naturally for 10 minutes and remove the lid.
  4. Remove the chicken and shred it with two forks, then mix it back into the sauce.

For Freezing

  1. When the mixture has cooled completely, transfer it to a large resealable bag or air-tight container.
  2. Freeze for up to two months.

For Serving

  1. Set your chicken mixture to thaw in your refrigerator the night before you intend to serve it.
  2. Combine the ingredients for the coleslaw and place it in the refrigerator, covered, until needed.
  3. Transfer the mixture to your Instant Pot directly from the fridge. If necessary, add ½ cup of water.
  4. Close the lid and set the vent to Sealing. Cook on the Manual/Pressure Cook setting with a cook time of zero. The chicken will be reheated as pressure builds in the Instant Pot. This will take about 10 minutes.
  5. Warm the buns if desired.
  6. Serve the chicken in the buns, topped with coleslaw.

Nutrition (per serving)

Calories 804, fat 30.6 g, carbs 89 g, sugar 52 g, protein 43.3 g, sodium 3891 mg

 

Simple Spiced Chili

A perfect blend of beef, chilies, and tomatoes makes this a tender and flavorful treat – and so easy in the Instant Pot.

Serves 6 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

For the chili

  • 2 teaspoons olive oil
  • 2 pounds lean ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (20-ounce) can tomato sauce
  • ¾ cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons cocoa powder
  • 1 tablespoon cumin
  • Salt and black pepper to taste
  • 1 teaspoon brown sugar
  • 1 (14-ounce) can kidney beans
  • 1 (14-ounce) can pinto beans

For Serving

  • 1 cup shredded cheddar
  • ¼ cup tomatoes
  • 1 green onion, chopped
  • 1 cup sour cream

Directions

For Preparation

  1. Using sauté mode on the Instant Pot, warm the olive oil. Add the ground beef and cook, breaking it up with the spoon, until it is browned. Drain any excess fat.
  2. Add the onions and cook until they begin to soften, and then add the remaining ingredients.
  3. Close the lid and cook on the Manual/Pressure Cook setting for 15 minutes.
  4. Quick-release the steam.

For Freezing

  1. Once cooled completely, scoop the chili into a freezer-safe, airtight container.
  2. Label your container with the date of preparation and the number of servings.
  3. Place it in the freezer immediately. (Freezes well up to 2 months)

For Serving

  1. Set your chili to thaw in your refrigerator the night before you intend to serve it.
  2. Transfer it to your Instant Pot directly from the fridge.
  3. Close the lid and set the vent to Sealing. Cook on the Manual/Pressure Cooker setting with a cook time of zero. The chili will be reheated as pressure builds in the Instant Pot. This will take about 10–15 minutes, depending on the amount you are reheating.
  4. Serve hot, topped with shredded cheese, tomato, green onion, and sour cream.

Nutrition (per serving)

Calories 797, fat 46.4 g, carbs 49.0 g, sugar 15.3 g, protein 45.3 g, sodium 1424 mg

 

Meatballs and Penne Pasta

Tired of the same old pasta? Shake things up with this meatball dish.

Serves 6 | Prep. time 15 minutes | Cooking time 20 minutes

Ingredients

For the beef and pasta

  • 2 pounds precooked frozen meatballs, thawed
  • 1 pound penne pasta
  • 3 cups marinara sauce
  • 1 ½ cups diced tomatoes
  • 1 ½ cups low-sodium beef broth
  • 2 teaspoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 tablespoon dehydrated onion
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes

For Serving

  • ¾ cup grated Parmesan cheese

Directions

For Preparation

  1. In the Instant Pot, combine all the beef and pasta ingredients. Mix well.
  2. Lock the lid and set it to Seal/Manual. Cook for 10 minutes.
  3. When the cooking time is up, quick-release the pressure.

For Freezing

  1. When the beef and pasta have cooled completely, transfer them to a large resealable bag or air-tight container. (You can also make individual packets.)
  2. Record the date you prepared the meal and note the number of portions.
  3. Freeze for up to two months.

For Serving

  1. Set your beef mixture to thaw in the refrigerator the night before you intend to serve it.
  2. Transfer the mixture to your Instant Pot directly from the fridge. Stir and add a little water if needed to thin the sauce.
  3. Close the lid and set the vent to Sealing. Cook on the Manual/Pressure Cook setting with a cook time of zero. The meal will be reheated as pressure builds in the Instant Pot. This will take about 10 minutes.
  4. Serve hot with a generous amount of Parmesan.

Nutrition (per serving)

Calories 764, fat 17.9 g, carbs 131 g, sugar 10 g, protein 23.8 g, sodium 1411 mg

 

Instant Pot Lamb

Here is a simple recipe with divine flavors that you can bring to your dinner table in no time. The meat comes out so tender in the Instant Pot!

Serves 6 | Prep. time 10 minutes | Cooking time 35 minutes

Ingredients

For the stew

  • 2 pounds lamb, cubed
  • 1 small onion, diced small
  • ¼ cup sundried tomatoes
  • 1 packet brown gravy mix
  • 2 cups water

For Serving

  • Mashed potatoes, hot
  • Your choice of vegetable

Directions 

For Preparation

  1. Combine the stew ingredients in the Instant Pot.
  2. Using the Manual/Pressure Cook setting, cook for 20 minutes.
  3. Let the steam release naturally.

For Freezing

  1. When the meatballs and sauce have cooled completely, portion them out into freezer-safe airtight containers.
  2. Label your containers with the date of preparation and the number of servings in each.
  3. Freeze for up to three months.

For Serving

  1. Set your meatballs to thaw in the refrigerator the night before you intend to serve them. Thaw only the portions you need.
  2. Transfer the mixture to your Instant Pot. Set it to Manual/Pressure Cook setting with a cook time of zero minute. This will bring the meatballs to heat up quickly, then switch it over to the Keep Warm setting. This will take about 10 minutes, depending on the amount you are reheating.
  3. If needed, add boiling water to thin the sauce.
  4. Serve hot with mashed potatoes and your choice of vegetables.

Nutrition (per serving)

Calories 446, fat 35.6 g, carbs 4.3 g, sugar 2.5 g, protein 25.9 g, sodium 461 mg

 

Chickpea with Tomato Sauce

Try this Instant Pot Chickpea Parmesan for an incredibly simple change from the ordinary!

Serves 4 | Prep. time 15 minutes | Cooking time 55 minutes

Ingredients

To prepare ahead

  • 2 cups dry chickpeas
  • 4 cups vegetable broth
  • 4 cups marinara sauce

For Serving

  • Fresh basil
  • Grated cheese of your choice

Directions

For Preparation

  1. Dump the dry chickpeas, broth, and marinara sauce in the Instant Pot.
  2. Cook on high for 35 minutes.
  3. Release the steam naturally for 12 minutes.

For Freezing 

  1. Once the pressure is released, let the chickpeas cool.
  2. Transfer them to a resealable freezer bag and freeze them for up to a month.

For Serving 

  1. Thaw the chickpea mixture in the refrigerator for 24 hours.
  2. Add the mixture to the Instant Pot.
  3. Pour about a cup of water and cook on high for 20 minutes.
  4. Release the steam naturally for 10 minutes.
  5. Simmer to reduce liquid if necessary.
  6. Serve with cheese and garnished with fresh chopped basil.

Nutrition (per serving)

Calories 620, fat 14.1 g, carbs 96 g, sugar 33.5 g, protein 28.6 g, sodium 1812 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Freezer Meals for the Instant Pot: Delicious Make-Ahead One-Pot Recipes to Prep, Freeze, and Cook with a Multi-Cooker. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.