Instant Pot Frozen Meals-24 meals

Instant Pot Frozen Meals

The recipes below allow you to make 24 meals. Each recipe you can make 4 meals.
Step1. Make sure you have enough containers. If your containers can fit into the instant pot, it can save you more time when heating up. You can just place it directly into the pot and steam it with a cover to prevent condensation. If the dish has sauce, you can just put it in the inner pot. When heating up, hit manuel 5 mins.

Step 2. Clear out freezer space.
Step 3. Make your grocery list and go shopping.
Step 4. You will need 5 hours of  cooking time plus 1 hour to prepare all the ingredients. (You might want to split this mission into 2 days work.)
Step 5. Chop all the meats and divide them into containers. Prepare 1st dish ingredients and cook it first. While it's cooking, you can continue on the next dish.

1. Five spice beef 五香牛肉

Ingredients:

1. 2 lbs beef flank, cut into cubes
2. 2 tbsp olive oil, 1 onion chopped, 4 sliced sliced fresh ginger, 10 cloves of garlic chopped, 2 anise stars, 1 chilli,  1 tsp Chinese five spice;
3. 2 tbsp Chinese cooking rice wine, 4 tbsp  soy sauce, ½ tsp sugar, 1/2 tsp salt, 4 cups chicken stock.

Directions:

1. add 2 tbsp olive oil and beef cubes. Sauté for until beef turns brown.
2. Add the rest ingredients  
3. Manuel cook for 35 mins. NRP 5 mins and QPR
4. Serve with rice or noodles.

2. Vegetable and Beef Stew

Ingredients

• 3 cups dice Carrot
• 2 cups dice Celery
• 4 cups Baby Potato cut them into half

• 1 dice Onion
• 5 Garlic Cloves
• 4 ½ teaspoons Worcestershire sauce
• 1 teaspoon Thyme, Dried
• 1 teaspoon Basil, Dried
• 1 whole Bay Leaf
• ½ teaspoons Black Pepper
• 2 pounds Beef flank
• Two big tomatoes
• Two cups chicken stock
• Salt

Instructions

1. Place all ingredients into inner pot.
2. Set manually for 35 minutes.
3. Naturally release pressure for 5 minutes and quick release remaining pressure.
4. Remove bay leaf.
5. Serve with rice or bread.

3. Red Wine Beef Stew

Ingredients

• 2 pound beef flank, cut into cubes
• salt
• 2 onion, chopped
• 4 tablespoons white flour mix with water
• 2 teaspoon dried thyme
• 2 cup dry red wine
• 2 cup chicken stock
• 2 pound turnips, cut into 1 inch pieces
• 2 pound carrots, cut into 1 inch pieces (or you can skip this and add 2 more pounds of turnips)
• Half cup soy sauce
• Half cup dried parsley

Instructions


1. Put all the ingredients in the inner pot, except the flour.


2. Press manual 35 mins. Naturally release pressure for 5 minutes and quick release remaining pressure.


3. Add flour liquid in.


4. Serve with rice or bread

Pork Ribs with Garlic and Bamboo Shoots

Ingredients:

1) 20 spare ribs.


2) 1 can winter shoots;


3) 2 tbsp olive oil, 6 slices of fresh ginger, 4 green onion chopped, 10 cloves garlic, 2 star anises


4) 2 tbsp cooking wine, 7tbsp dark soy sauce, 1 tsp salt, 3 tsp sugar, 6 tbsp water;


5) 2 tsp sesame oil.

Directions:

1. Heat 1 tbsp olive oil. Sauté ginger, green onion, garlic and star anise for about 1 minute.
2. Add all ingredients.
3. Press manual 35 mins. Naturally release pressure for 5 minutes and quick release remaining pressure.

5. Spicy Ribs

Ingredients:

1) 20 ribs


2) 2 tbsp olive oil, 8 slices of fresh ginger, 2 green onion chopped, 2 star anise, 2 cloves.


5) 1.5 tbsp chilli powder or paprika. 3 tsp red yeast rice (optional)


4) 2 tbsp cooking wine, 4 tbsp soy sauce, 1/2 tsp salt, 3 tbsps sugar, 4 tbsp water

Directions:

1. Add 1 tbsp oil, Saute green onion, ginger, anise and cloves for 1 minute. Then add the rest of the ingredients.
2. Press manual 35 mins. Naturally release pressure for 5 minutes and quick release remaining pressure.

Meat Balls 醬燒肉丸

Ingredients-A

Ground pork  2lbs
1 onion Chopped (You can use green onion too)

Ginger 4 slices

Garlic-6

Sauce ingredients

Soy sauce 8 tbsp

Rice cooking wine 8 tbsp

Corn starch -1 tbsp

Salt 2 tea spoons

Ingredients -b

Chicken stock-2 cups

Soy sauce ½ cup

Mirn 4 tbsp

Sugar-1 tbsp

Dried onion-2 tbsp.

Direction

• Mix ingredients A and make into balls
• Put ingredients B and pork balls  into the pot.
• Press “Manual” button and set 20 minutes of cooking time.
• Naturally release pressure for 5 minutes and quick release remaining pressure

Finally, freeze them into containers! Remember to label them.

Stewed pork feet with ginger and sweet vinegar. 豬腳薑醋

Benefits for this dish: Helps with the circulation, keeps you warm, lots of collagen, replenish your body.

Ingredients:
Pork feet 6
Egg 12
Sweet vinegar （八珍甜醋）-2 bottles 1.2 L
Ginger-500g
Black rice vinegar  - 50 ml黑糯米醋
Salt-1 pinch

Method:
Traditional way  people make this soup base 1 month ahead. But one week is good, too. I did mine for 1 week to let the ginger and sweet vinegar marinated.

1.     Peel the ginger skin. Wash and dry them with a paper towel or let it dry by itself for a few hours.
2.     Use a knife to flatten the ginger.
3.     Prepare a frying pan. Cook ginger until they are dry. Add 1 pinch of salt and olive oil. Continue to cook them until you can smell the ginger.

4.   Prepare a big stewing pot. (Make sure it’s not metal. It’s better to use a glass or ceramic container to prevent your pot from changing colour. )  Add the ginger and the 2 bottles of sweet vinegar into the pot. When they start to boil, turn to small heat and cook for 1 hr.
5.     Let it cool down.
6.     Rest them at least one week in a cool area where there is no sun exposure. (I put mine in the basement.) The cantonese traditional way to do is to prepare this dish 4 weeks before the mom gives birth. You repeat boiling the pot once a week.

7.     Boil a pot of hot water. When the water boils, cook the pork feet for 5 mins. Take them out and rinse with cold water.(Cleaning process)
8.     Prepare 6 eggs and cook them in a pot of water. When they start to boil, cook for another 10 mins. Take them out and put in a pot of cold water. It can help remove the shells easier.
9.     Add pork feet into the ginger sweet vinegar stew. Cook them for 1 hour and 30 mins, and add the eggs into the stew. When the stew starts to boil, let it sit with the lid closed for  a few hours until the eggs are colored.
10.  Serve. (If you find it's too fatty, you can refrigerate it first and scoop the fat out.)

(Reminder, the eggs will taste hard which is normal for this dish. Cantonese people usually cook the eggs first 3 days before serving. Let them sit in the stew and become hard outside. It’s kinda chewy. It’s supposed to be better for you, too. )

Stir Fry Snap Bean and Kimchi with Pork

Ingredients:

Snap Bean-150g

Pork-200g

Kimchi-50g

Onion-20g

Green Onion-3g

Grind Ginger-3g

Seasoning:

Rice Wine-15g

Chicken Stock Powder-1 tsp. (Or adjust to your preference)

Method:

1. Cut Pork into thin slices.

2. Snap the ends by hand and remove the strings.

3. Boil a pot of hot water and cook snap bean for 1min (or until they are soft). Take them out. Rinse with cold water.

4. Chop them into small chunks.

5. Chop kimchi and onions into small pieces.

6. Heat a pan, add 1 tsp. of e.v.o.o. Cook pork and continue to add green onion and ginger.

7. Quickly stir them around. Add Snap beans and seasonings.

8. Serve.

Miso Ground Pork

Ingredients:
Lean Ground Pork-300g

Seasoning ingredients:
Miso paste-2 tablespoons
Mirin-1 tablespoon
Soy sauce-1/2 tablespoon
Sugar-1/2 tablespoon
Water- 1 tablespoon

Method:
1. Heat a pan and cook the ground meat. (No need to add any oil because the fat will be extracted from the meat.)
2. When the meat is 70% done, add all the seasoning ingredients.
3. Serve with lettuce or rice.

Korean Hot Pepper Paste Pork



Ingredients:

Pork Shoulder meat-1lb (I find shoulder meat is more tender and moist.)

Korean hot pepper paste-2 big teaspoons

Green onion (Only the green parts.)-2

Salt

Method:

1. Marinate pork with Korean hot pepper paste overnight.

2.Heat the pan and add 1 teaspoon of E.V.O.O. Cook the pork.

3. When they are done, add salt and green onion.

4. Serve

Korean Hot Pepper Paste

Pineapple Pork

Ingredients:
Pineapple
Pork Shoulder meat-1lb

Sauce ingredients:
Honey
Extra virgin Olive Oil

Marinating ingredients:
Extra Virgin Olive oil-1 teaspoon
Rosemary-1 teaspoon
Prickly Ash Peel (hua jiao)-1 teaspoon
Itlian Seasoning herbs-1 teaspoon
Grapfruit jucice-half
Salt-pinch

Method:
1. Cut Pork Shoulder meat into small slices and marinate it with marinating ingredients for 1 day.
2. Heat the pan and add 1 teaspoon of extra virgin olive oil. Put pork into the pan and quickly stir them around until they are cooked. Take them out.
3.Cut pineapple into small chunks. Heat the pan and add 1 teaspoon of extra virgin olive oil. Cook pineapple. When they turn a little golden, take them out and put them in a bowl.
4. Add honey into the bowl, mix them well and pour them on the pork.
5. Serve

Braised Pork Rice- Taiwan snack 滷肉飯

Ingredients:
Ground pork ( I bought the lean one. It's less fat)-1 lb (453g)
Streaky pork (pork belly)-2lb (cut them into small pieces.)
Grind Garlic-1cup
Deep Fried Shallot-1 cup ( put them in a plastic bag and smash them into smaller pieces)
Deep Fried Tofu-1 package
Dried Mushrooms ( Wash them first and then soak them in a hot boiled water. When they are soft, cut off the roots. Remember to save the water, it has flavour that we can add into the pot later. )
Eggs-( Cook them in a hot boiled water. When they are done, remove the shells. You can soak them into the soy sauce first to get the golden brown color before you cook them in the big pot)

Sauce ingredients:
Peanut Butter-2big teaspoons
Colve=Syzygium aromaticum-30
Star Anise-5
Cinnamon -2
White pepper-2 teaspoons
Soy sauce-1 cup
Black Soy bean sauce-1cup (black soy bean sauce brings out more flavour. If you don't have this, you can use soy sauce instead)
Rice Wine-1 cup
Rock sugar=crystal sugar-60g

Method:
1. Boil a pot of hot water. Cook the pork until they are cooked. Then, take them out. Heat the pan and put ground and steaky pork in to the pan. No need to add oil. Later the oil will come out of the pork. Add grind garlic and deep fried shallot. Continue to cook them until they turn golden color.

2. Add all the sauce ingredients and the rest of the ingredients (deep fried tofu, mushrooms, and eggs) in to the pot.

3. Cook in medium low heat for 1 hr.

4. Serve with rice or noodles.

Put them in the tea filter bag. So when you cook, they won't spread everywhere.

Deep Fried Shallot

Soak eggs in the soy sauce to get the nice looking brown color.

Deep Fried Tofu & Dried mushrooms (Soaking in the water).

Rice Wine, Black Soy Bean Sauce, Soy Sauce

Kimchi Pork with Chives 泡菜炒肉片

Ingredients:

Sliced pork-200g

Kimchi-80g

Chive-150g

Garlic-2

Extra Virgin Olive Oil-1 teaspoon

Seasoning ingredients:

Chicken stock powder-1/2 teaspoon

Sugar ½ teaspoon

Marinating ingredients:

Rice wine-1 teaspoon

Soy sauce-1 teaspoon

Water-1 big teaspoon

Corn starch-1/2 teaspoon

Method:

1.       Marinate the pork with marinating ingredients for 15 mins.

2.       If the kimchi you buy is longer, chop them into small pieces.

3.       Wash chives  and chop them ; chop garlic into small slices or grind them

4.       Heat the pan and add the extra virgin olive oil. Add pork into the pan and quickly stir them. When the pork is 80% done, take the pork out.

5.       Add extra virgin olive oil into the pan, cook garlic until you can smell it. Add Kimchi  and some water. Cook until kimchi is soft.

6.       Add the pork back, quickly stir them. And add chives and the sauce ingredients.
7.       Serve



Stir fry pork & tofu

Ingredients:

Chinese 5 spices Tofu-5 pieces (These are marinated. Taste very yummy! I got them from T&T)

Chinese Chive-150g

Red Chili pepper-1

Pork Lion-200g ( cut them into small and thin slices)

Marinating sauce for pork:

Rice wine-1 teaspoon

Soy Sauce-1 teaspoon

Water-1 big teaspoon

Corn Starch-1/2 teaspoon

Sauce Ingredients:

Salt-1/2 teaspoon

Chicken stock powder-1/4 teaspoon

Method:

1.    Marinate the pork with the marinating sauce for 20 mins.

2.    Cut Tofu into thin slices

3.    Wash Chives and cut them into 3cm length and chop the red chili pepper

4.    Heat the pan and add one teaspoon of extra virgin olive oil. Cook the pork until they are done. Then, take them out.

5.    Add one teaspoon of extra virgin olive oil, put salt into the pan and cook tofu with low heat until they tofu turn into a little golden color.  

6.    Continue to add red chili pepper, chicken stock and chives into the pan.  Quickly stir them around. Add the pork back and cook them with high heat for 30 seconds and continue to stir.

7.    Serve.  

* For this recipe, you can skip the pork if you want. It will taste just as yummy.

Pork Stir Fry-蔥燒豬肉

Ingredients:
Pork -300g
Green onion-50g
Grind Ginger-5g
Chopped Chili-5g (can skip)
Marinating sauce:
Satay Sauce-2big teaspoons
Soy Sauce-1 small teaspoon
Sugar-1/4 small teaspoon
White sesame-1 big teaspoon
Method:
1. Wash pork and dry it with a paper towel. Cut them into small slices
2. Marinate pork with Marinating sauce for 20mins.
3. Heat the pan and add 1 teaspoon extra virgin olive oil. Cook ginger and chili until you can smell them and then add pork. Cook them all together until the pork is done.
4. Add Green onions
5. Serve

Pork with special marinated sauce

Ingredients:
Onion-100g
Soy sauce 3 big spoons
Mirin-2 big spoons
Sake-2 big spoons
Sliced Pork (Shoulder meat)
Green Veggie s
Cabbage
White Sesame
Method:
1. Blend Onion, sake, mirin, soy sauce and store it in a container. Let it sit in the refrigerator for 1 night
2. Marinate sliced pork with method #1 for 20mins.
3. Chop cabbages. ( Chop them against the lines, and then rinse them with cold water to give them a crunchy texture. If you want crunchier, put them in the refrigerator. ) A trick to chop them faster is to fold them and chop them together.
4. Heat the pan and cook #2 with high heat.
5. When the meat is done, add green veggies. ( Quickly, stir until it’s cooked)
6. Serve