Servings: 6

1 lb Italian sausage 1 lb Italian sausage
8 oz baby bella mushrooms chopped 8 oz baby bella mushrooms chopped
1 green bell pepper diced 1 green bell pepper diced
1 can (14.5 oz per can) fire roasted diced tomatoes 1 can (14.5 oz per can) fire roasted diced tomatoes
3 oz tomato paste 3 oz tomato paste
1 cup red onion diced 1 cup red onion diced
1 tbsp minced garlic 1 tbsp minced garlic
1 tsp dried parsley 1 tsp dried parsley
1/2 tsp dried oregano ½ tsp dried oregano
1/2 tsp dried basil ½ tsp dried basil
1/2 tsp salt ½ tsp salt
1/2 tsp black pepper ½ tsp black pepper
4 cup beef broth (added on day of cooking) 4 cup beef broth (added on day of cooking)
1/2 cup heavy cream (added on day of cooking) ½ cup heavy cream (added on day of cooking)
4 oz cream cheese (added on day of cooking) 4 oz cream cheese (added on day of cooking)

1) Prepare your label, make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
2) Add all ingredients to the freezer bag except the beef broth, heavy cream, and cream cheese
3) Remove air, seal, attach the label and freeze until ready to cook.
Instant Pot Instructions: subheading: Instant Pot Instructions:
-From frozen, sauté in Instant Pot for 5 minutes then flip the meal over. Add the beef broth. Pressure cook for 25 minutes on high, then allow 10 minutes for natural release.
-From thawed, add contents of the freezer bag to the Instant Pot. Stir in the beef broth. Pressure cook for 20 minutes on high, then allow 10 minutes for natural release.
-Break up the sausage into pieces. Stir in cream cheese and heavy cream. Place the lid on for 10 minutes, stir again, and serve.
TIP: Garnish with fresh mozzarella, red pepper flakes, and any other desired toppings!

320 calories per 16 oz  320 calories per 16 oz