Sanders - Easy-freeze instant pot pressure cooker cookbook: 100 freeze-ahead, make-in-minutes recipes for every multi-cooker

If that sounds like your life, and youre looking for a new way to get a home-cooked meal on the table every night for your family, then Easy-Freeze Instant Pot Pressure Cooker Cookbook may be just what youre looking for. Electric pressure cookers have revolutionized cooking in the last few years. Its now possible to contemplate dishes like pot roasts, long-simmering stews, and even ribs on a weeknight. And given that you dont have to do anything to the pot while its cooking, its become a godsend for multitaskers who need to help kids with homework, return emails, and catch up on household choresall while making a home-cooked meal. With Easy-Freeze Instant Pot Pressure Cooker Cookbook, this convenience factor is taken to the next level with dozens of simple recipes you prep in advance, freeze, and then pop into your multi-cooker when youre ready to eat. You choose how many meals you want to make in advancea weeks or even a months worth!and dedicate a few hours or more on a weekend to preparing, bagging, and freezing the ingredients.

Its fun, easy, and even something you can do together as a family, because most of the work involves simple chopping and measuring. On serving day, you add some liquid to your potusually in the form of flavor-building stockplace the frozen meal into the multi-cooker, and pressure-cook it until done. Its almost as easy as a TV dinner or takeout, but infinitely better because you make it yourself and can choose ingredients that are good for your family. In a time when were becoming more conscious about food waste, this method wastes less food because you buy only what you need, prep it, and freeze it. It doesnt have time to languish and spoil in the fridge only to be tossed away. You may also find that it saves you money because youre sticking to your shopping list! With the Easy-Freeze method, youll always know the answer to the question: Whats for dinner?HOW TO EASY-FREEZE With one day of big effort and a minimum of weeknight effort, Easy-Freeze helps you win the weeknight.

First, choose the recipes you want to make. Then, make a list, checking to see what youve already got on hand and what you need to buy. Next, head to the store and shop! If youre preparing a weeks worth of food, you can shop in the morning and do the prep work in the afternoon, but if youre doing two or more weeks, you may want to shop the day before so you can start the following morning. Finally, its time to roll up your sleeves, clear the countertops, and prep! Many of these recipes use the same cuts of meat: boneless, skinless chicken thighs; chuck roast; pork shoulder; etc. There are several reasons for that. First, you can take advantage of larger, more economical packages, such as those you might find at a warehouse club or a family pack at your supermarket.

Also, these cuts tend to be a little less expensive. Most importantly, though, these cuts are the best fit for pressure cooking. Lean cuts like chicken breast and pork tenderloin can dry out too easily, leading to disappointment. Some recipes require you to add a few ingredients on cooking day, namely perishable items that dont freeze or pressure-cook well (for example, dairy, some herbs, and vegetables that are meant to stay crunchy). If youre preparing a weeks worth of meals, you may want to pick up all of these serving-day items at once to have on hand. For two or more weeks, its better to buy the items later to avoid spoilage.

To speed the prep work, you can chop onions and other vegetables in a food processor, and no one will be the wiser if you use pre-minced garlic. (Hint: If you do, a teaspoon of minced garlic is about one clove, so a tablespoon would be about three cloves.) If youre very pressed for time, you can even buy precut veggies! If youre making several recipes that require you to precook ground beef or turkey, you can cook all of the meat at once, and then divide it up as needed for the recipes. To make the meats freezer and multi-cooker friendly, theyre chopped into chunks. That way, theyll cook evenly, and you wont be left with something thats overcooked on the outside and still frozen in the center. Once youve prepped your ingredients, youll place them in gallon-size freezer bags, label, and seal them. (If youre having a hard time releasing the frozen food from the plastic bag, you can run it under warm water for a minute or two and it should slide right out.) On serving day, youll need to add liquid in order for the multi-cooker to come up to pressure. (If youre having a hard time releasing the frozen food from the plastic bag, you can run it under warm water for a minute or two and it should slide right out.) On serving day, youll need to add liquid in order for the multi-cooker to come up to pressure.

Most models need about a cup of liquid, but check your manual to see what your machines particular requirements are and increase the liquid if necessary. To build flavor, the recipes in this book generally call for stock (chicken, beef, or vegetable). In a pinch, you can use water, but you may want to taste and adjust the seasonings at the end to compensate. , youll find tasty recipes for homemade stock, but its perfectly fine to use canned stock or a concentrated chicken, beef, or vegetable base in water. If you use frozen homemade stock, just add it to the multi-cooker first, set it on Saut, and once it has melted, add your food and proceed with the recipe. Round freezer-safe containers (7-inch diameter). Because youll be putting the frozen ingredients in the multi-cooker, youll need to make sure the items will fit! By placing your sealed prep bag inside a round container, youll ensure the items freeze in the shape you need. Round freezer-safe containers (7-inch diameter). Because youll be putting the frozen ingredients in the multi-cooker, youll need to make sure the items will fit! By placing your sealed prep bag inside a round container, youll ensure the items freeze in the shape you need.

If you freeze the items flat, youll never get them in the pot! Once the food is frozen, you can remove it from the container. Instant-read thermometer. After cooking, its very important to take readings in several different spots to make sure the food is thoroughly cooked and there are no cold spots. Silicone baking mitt(s). Wear these when releasing the pressure valve to protect yourself from the steam. Theyre also useful when removing the inner pot.