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17 instapot dump meals
Jessica Lynn Qualls
Ingredients
  • 30 boneless skinless chicken breasts (sliced into about 6 pieces each)
  • 18 boneless skinless chicken thighs
  • 3 lb ground beef chuck
  • 1 lb smoked sausage
  • 2 - 1 lb bags dried kidney beans
  • 1 Bell pepper
  • 1 stalk Celery
  • 1 pkg brown (beef) gravy mix
  • 2 packets of Ranch Dry Dressing Mix
  • 1 can cream of mushroom soup (10 oz)
  • 1 can cream of celery soup (10 oz)
  • 1 can of chicken broth (14.5 oz)
  • 1 can beef broth (14.5 oz)
  • 8 oz cream cheese
  • 1 Bottle of Teriyaki Sauce (12 oz)
  • 1 Bottle of zesty Italian Dressing (12 oz)
  • 1 Bottle of Louisiana Hot Sauce or your favorite wing sauce (10 oz)
  • 2 cans pineapple chunks (20 oz)
  • 8 (14-ish oz) cans tomato sauce
  • 2 cans stewed Italian tomatoes
  • 1 jar orange marmalade (12 oz)
  • 1 small jar minced garlic
  • Brown sugar
  • Crushed red pepper flakes
  • Ginger
  • 1 jar soy sauce (12 oz)
  • 1 can cranberry sauce with whole berries
  • 1 Bottle of Lemon Juice
  • 2 Bottles of BBQ Sauce (12 oz)
  • 1 Bottle of Southwest lime marinade (12 oz)
  • 1 Bottle of Honey Mustard BBQ Sauce (12 0z)
  • 1 stick Butter
  • Honey
  • 1 Jar of Salsa or picante sauce (10 oz)
  • 17 gallon size Ziploc Storage Bags
  • Oriental frozen veggies x 2 (12 oz)
  • Frozen mixed veggies x 2 (12 oz)
  • Frozen corn x 2 (12 oz)
  • Frozen Carrots
  • Frozen Italian veggies (12 oz) x 2
  • 12 oz frozen Parisian vegetables (broccoli, green beans, carrots, and mushrooms)
  • Frozen broccoli (12 oz)
  • 1 lb rice
  • Preference of pasta, rice, and/or potatoes for serving
Steps
  1. Orange Chicken
  2. 3 boneless, skinless chicken breasts
  3. 1 jar of orange marmalade
  4. ¼ cup soy sauce
  5. 1 cup BBQ sauce
  6. Dump all of the ingredients into a gallon size freezer bag and freeze.
  7. When you’re ready to use; place it in the refrigerator overnight to thaw then cook in the instant pot on manual for 15 to 20 minutes.  Quick Release
  8. Red Beans and Rice
  9. 16 oz smoked sausage
  10. 16 oz dried kidney beans
  11. 2 cans tomato sauce with 2 cans of water (10-12 oz cans)
  12. 2 tsp Cajun seasoning
  13. ½ cup frozen seasoning mix (chopped onions, bell peppers, and celery)
  14. 1 Tbsp sugar
  15. Dump all of the ingredients into a gallon size freezer bag and freeze.
  16. When you’re ready to use; place it in the refrigerator overnight to thaw.
  17. Dump bag into instant pot, add 4 cups of water and cook on manual for 1 hour.  Natural release for 20 minutes.
  18. Spaghetti
  19. 1 lb of ground beef, browned and drained
  20. 1 can of stewed Italian tomatoes (10-12 oz can)
  21. 2 cans tomato sauce (10-12 oz cans)
  22. 1 can of water
  23. 1 tsp minced garlic
  24. 2 tsp dried basil
  25. 3 tsp dried oregano
  26. 1 Tbsp sugar
  27. 1 Tbsp dried minced onions
  28. Dump all of the ingredients into a gallon size freezer bag and freeze.
  29. When you’re ready to use; place it in the refrigerator overnight to thaw.
  30. Dump into Instant Pot and cook on manual for 10 to 15 minutes.  Quick Release
  31. Buffalo Ranch Chicken
  32. 6 boneless, skinless chicken thighs
  33. 1 cup of your favorite hot sauce (I use Louisiana hot sauce)
  34. 1 (1 oz) package ranch dressing mix
  35. 3 Tbsp butter
  36. ½ cup water
  37. 1 stalk celery, chopped
  38. 1 - 12 oz bag frozen carrots
  39. Dump all of the ingredients into a gallon size freezer bag and freeze.
  40. When you’re ready to use; place it in the refrigerator overnight to thaw.
  41. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release.
  42. Teriyaki Chicken
  43. 3 boneless, skinless chicken breasts
  44. 1 bottle teriyaki sauce
  45. ½ cup water
  46. 1 tsp ginger
  47. 1 tsp crushed red pepper
  48. ½ cup packed brown sugar
  49. 1 tsp minced garlic
  50. 1 - 12 oz bag frozen Oriental veggies
  51. Dump all of the ingredients into a gallon size freezer bag and freeze.
  52. When you’re ready to use; place it in the refrigerator overnight to thaw.
  53. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release
  54. Beef Stroganoff
  55. 1 lb ground beef chuck, browned and drained
  56. 1 can cream of mushroom soup
  57. 1 can beef broth
  58. 1 packet brown (beef) gravy mix
  59. 1 - 12 oz bag frozen Parisian veggies
  60. Dump all of the ingredients into a gallon size freezer bag and freeze.
  61. When you’re ready to use; place it in the refrigerator overnight to thaw.
  62. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release
  63. Chili
  64. 1 lb ground beef chuck, browned and drained
  65. 16 oz dried kidney beans
  66. 2 cans tomato sauce with 2 cans water
  67. 2 Tbsp dried minced onions
  68. 1 Tbsp minced garlic
  69. 2 Tbsp chili powder
  70. 1 tsp ground cumin
  71. 1 tsp crushed red pepper flakes
  72. Dump all of the ingredients into a gallon size freezer bag and freeze.
  73. When you’re ready to use; place it in the refrigerator overnight to thaw.
  74. Dump into Instant Pot, add 4 cups of water and cook on manual for 60 minutes.  Natural release for 20 minutes.
  75. Lemon Garlic Chicken
  76. 3 boneless, skinless chicken breasts
  77. 2 tsp minced garlic
  78. ¼ cup olive oil
  79. 1 Tbsp dried parsley flakes
  80. 3 Tbsp lemon juice
  81. 2 Tbsp brown sugar
  82. 1 tsp salt
  83. 1 - 12 oz bag frozen broccoli
  84. Dump all of the ingredients into a gallon size freezer bag and freeze.
  85. When you’re ready to use; place it in the refrigerator overnight to thaw.
  86. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release.
  87. Zesty Italian Chicken
  88. 3 boneless, skinless chicken breasts
  89. 1 bottle of zesty Italian dressing
  90. 1 tsp dried red pepper flakes
  91. 1 tsp minced garlic
  92. 1 - 12 oz bag frozen Italian veggies
  93. Dump all of the ingredients into a gallon size freezer bag and freeze.
  94. When you’re ready to use; place it in the refrigerator overnight to thaw.
  95. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release.
  96. BBQ Chicken
  97. 6 boneless, skinless chicken thighs
  98. 2 cups of your favorite BBQ sauce
  99. 1 - 12 oz bag of frozen corn
  100. Dump all of the ingredients into a gallon size freezer bag and freeze.
  101. When you’re ready to use; place it in the refrigerator overnight to thaw.
  102. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release.
  103. Salsa Chicken
  104. 3 boneless, skinless chicken breasts
  105. 1 jar salsa or Picante sauce
  106. 1 bag frozen fiesta veggies
  107. Dump all of the ingredients into a gallon size freezer bag and freeze.
  108. When you’re ready to use; place it in the refrigerator overnight to thaw.
  109. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release.
  110. Honey Mustard Chicken
  111. 3 boneless skinless chicken breasts
  112. 2 cups honey BBQ sauce
  113. ¼ cup brown mustard
  114. 1 Tbsp honey
  115. 1 - 12 oz bag of frozen peas and carrots
  116. Dump all of the ingredients into a gallon size freezer bag and freeze.
  117. When you’re ready to use; place it in the refrigerator overnight to thaw.
  118. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release.
  119. Southwest Lime Chicken
  120. 3 boneless, skinless chicken breasts
  121. 1 bottle of Southwest marinade
  122. 1 Tbsp lime juice
  123. 1 - 12 oz bag frozen southwest veggies
  124. Dump all of the ingredients into a gallon size freezer bag and freeze.
  125. When you’re ready to use; place it in the refrigerator overnight to thaw.
  126. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release.
  127. Cranberry Chicken
  128. 6 boneless, skinless chicken thighs
  129. 1 Can of cranberry sauce with whole berries
  130. 1 Can pineapple chunks (drained)
  131. 1 Tbsp brown sugar
  132. Salt to taste
  133. Dump all of the ingredients into a gallon size freezer bag and freeze.
  134. When you’re ready to use; place it in the refrigerator overnight to thaw.
  135. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release.
  136. Hawaiian Chicken
  137. 3 Chicken breasts
  138. 1 can pineapple chunks (drained)
  139. ¼ cup soy sauce
  140. 1 tsp minced garlic
  141. ¼ cup brown sugar
  142. 1 - 12 oz bag of frozen oriental veggies
  143. Dump all of the ingredients into a gallon size freezer bag and freeze.
  144. When you’re ready to use; place it in the refrigerator overnight to thaw.
  145. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release.
  146. Chicken Cacciatore
  147. 3 boneless, skinless chicken breasts
  148. 2 cans tomato sauce
  149. Can stewed Italian tomatoes
  150. 1 tsp minced garlic
  151. 2 tsp dried basil
  152. 3 tsp dried oregano
  153. 1 Tbsp sugar
  154. 1 Tbsp dried minced onions
  155. Dump all of the ingredients into a gallon size freezer bag and freeze.
  156. When you’re ready to use; place it in the refrigerator overnight to thaw.
  157. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release.
  158. Creamy Ranch Chicken
  159. 3 boneless, skinless chicken breasts
  160. 8 oz cream cheese
  161. 1 pkg ranch dressing mix
  162. Can cream of celery soup
  163. 1 can of chicken broth
  164. Dump all of the ingredients into a gallon size freezer bag and freeze.
  165. When you’re ready to use; place it in the refrigerator overnight to thaw.
  166. Dump into Instant Pot and cook on manual for 15 to 20 minutes.  Quick Release.
Notes
  • * * Adding your veggies into these freezer meals and cooking them with the meat will make your veggies very well done. If you like your veggies a little more firm, feel free to cook them on the stove top or adding them to your Instant Pot for the last 2 minutes of cooking, which is what I like to do, instead of adding them to the meals at the beginning.  It is super easy peasy to just keep the frozen veggies in the bag they come in from the store.  My family loves the veggies added into the meals    You can also cut the cooking time to 15 minutes and see if that works better for your family’s preference
 

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