Freezer to Crockpot Pasta Fagioli Olive Garden Copycat Recipe

If you have ever gone to Olive Garden for the unlimited soup and salad, chances are you’ve tried the Pasta Fagiola. It’s like an Italian version of chili. So hearty and delicious.  This soup has a combination of beef, vegetables, beans, and pasta. The salad and bread sticks are the only thing missing. 

crockpot-pasta-fagioli

Freezer to Crockpot Pasta Fagiola Recipe 

The recipe for this one makes a ton, easily enough for two meals. It requires some work, browning the burger and chopping your veggies. I found the carrots are best shredded in the food processor. If you don’t have one you can buy them already shredded or run carrot sticks across your cheese grater. My feeling is a little extra TLC goes a long way when preparing a delicious soup.

For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

Serves 6-8 
 
freezer-to-crockpot-pasta-fagiola-ingredients
 
Ingredients
  • 1 pound cooked ground beef
  • 1 cup carrots, chopped
  • 2 celery stalks, sliced
  • 2 14.5 oz cans diced tomatoes 
  • 1 can kidney beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 4 cups beef broth 
  • 1 16.5 oz Pasta Sauce (or you can use homemade sauce)
  • 2 tsp oregano
  • 2 Tablespoon Tabasco Sauce (optional)
  • Salt and Pepper 
  • 1 cup dry pasta (cooked at end) 
Freezer meal directions
  1. Mix all the ingredients and divide equally in (2) gallon-size freezer bag (except Pasta) 
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator.
  4. Dump in the crockpot and cook on low for 6 to 8 hours 
  5. Add 1 cup of dry pasta when there is an hour left of cooking time 

Serve with a nice salad and garlic bread sticks.

 

freezer-to-crockpot-pasta-fagiola

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Pasta Fagiola
Write a review
Print
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Ingredients
  1. 1 pound cooked ground beef
  2. 1 cup carrots, chopped
  3. 2 celery stalks, sliced
  4. 2 14.5 oz cans diced tomatoes
  5. 1 can kidney beans, drained and rinsed
  6. 1 can white beans, drained and rinsed
  7. 4 cups beef broth
  8. 1 16.5 oz Pasta Sauce (or you can use homemade)
  9. 2 tsp oregano
  10. 2 Tablespoon Tabasco Sauce (optional)
  11. Salt and Pepper
  12. 1 cup dry pasta (cooked at end)
Instructions
  1. Mix all the ingredients and divide equally in (2) gallon-size freezer bag (except Pasta)
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator.
  4. Dump in the crockpot and cook on low for 6 to 8 hours
  5. Add 1 cup of dry pasta when there is an hour left of cooking time
Notes
  1. Serve with a nice salad and bread sticks
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Instant Pot Chicken Noodle Casserole Recipe

We heard all the hype about pressure cookers, so we finally purchased one. We have been experimenting with it and it is as AWESOME as they say. The time that it saves for meals is amazing, plus the meats are so tender, they just fall apart.  

instant-pot-chicken-noodle-casserole

Instant Pot Chicken Noodle Casserole Recipe

I love that you can saute and do all the work right in the pressure cooker.  No need to dirty any other pans, just one pot for all the steps.  I was looking for a simple chicken noodle soup but found this recipe so tweaked it to our liking and it is amazing.  We actually ate this meal twice this week, because the kids loved it so much.  Okay, who am I kidding I did too :-)

We like our casseroles with  a little liquid so we choose to use 5 cups chicken broth.  You first set your Instant Pot to saute and add the olive oil.  Then you cook the chicken (until it is white) and the spices.  Just add the other ingredients and close the lid and BAM within 7 minutes it is done.  It usually takes about 5-6 minutes to pressurize completely before it starts cooking, so total time from start to finish, prepping included, is about 20 minutes. 

The chicken was super tender and the vegetables and noodles were cooked to perfection. 

Serves 6-8 

 
instant-pot-chicken-noodle-casserole-ingredients
 
Ingredients
  • 1 Tablespoon olive oil 
  • 2 skinless/boneless chicken breast, cubed 
  • 1/2 medium onion, diced or 1 Tablespoon onion powder 
  • 1 Tablespoon garlic powder
  • Salt & Pepper 
  • 1 bag frozen mixed vegetables
  • 16 oz bag egg noodles 
  • 4-5 cups chicken broth 
  • 1 cup heavy cream 
Pressure Cooker directions
  • Turn Pressure Cooker to Saute and add olive oil 
  • When simmering, add the chicken and spices.
  • Saute until chicken is white on the outside.
  • Add egg noodles, vegetables, and broth.
  • Close and lock the lid.
  • Set Pressure Cooker to “Manual” setting and program for 7 minutes.
  • When done and beeps, use the quick release.
  • When steam is completely released, carefully open lid
  • Stir in heavy cream.
  • Put IP back on saute and cook for another 3-5 minutes until thickens.
  • Serve!

We love to serve this with saltine crackers or biscuits and butter

instant-pot-chicken-noodle-casserole

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Instant Pot Chicken Noodle Casserole
Serves 6
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 Tablespoon olive oil
  2. 2 skinless/boneless chicken breast, cubed
  3. 1/2 medium onion, diced or 1 Tablespoon onion powder
  4. 1 Tablespoon garlic powder
  5. Salt & Pepper
  6. 1 bag frozen mixed vegetables
  7. 16 oz bag egg noodles
  8. 4-5 cups chicken broth
  9. 1 cup heavy cream
Instructions
  1. Turn Pressure Cooker to Saute and add olive oil
  2. When simmering, add the chicken and spices.
  3. Saute until chicken is white on the outside.
  4. Add egg noodles, vegetables, and broth.
  5. Close and lock the lid.
  6. Set Pressure Cooker to “Manual” setting and program for 7 minutes.
  7. When done and beeps, use the quick release.
  8. When steam is completely released, carefully open lid
  9. Stir in heavy cream.
  10. Put IP back on saute and cook for another 3-5 minutes until thickens.
  11. Serve!
Notes
  1. We love to serve this with saltine crackers or biscuits and butter
Adapted from Adventures of a Nurse
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Instant Pot Mississippi Pot Roast and potatoes!

We heard all the hype about pressure cookers, so we finally purchased one. We have been experimenting with it and it is as AWESOME as they say. The time that it saves for meals is amazing, plus the meats are so tender, they just fall apart.  

instant-pot-mississippi-pot-roast-done

Mississippi Pot Roast and Potatoes 

I love that you can saute and do all the work right in the pressure cooker.  No need to dirty any other pans, just one pot for all the steps.  I have heard so much about the Mississippi Pot Roast so thought I would give it a whirl.  I changed a few things so it wasn’t quite as salty or spicy and it turned out perfectly.  The meat for this meal was falling apart in only 85 minutes and the vegetables were perfectly cooked.

The old way of ALL day in a crockpot or half a day on the stove top is done in just over an hour in the pressure cooker. This is perfect for families on the go that need a quick meal, but a hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 6-8 
 
instant-pot-mississippi-pot-roast-ingredients
 
Ingredients
  • 3 lb Pot Roast 
  • 2 Tablespoons Olive Oil
  • 4 Peperoncinis 
  • 6-7 Potatoes quartered 
  • 15-20 baby carrots 
  • 3/4 cup beef broth 
  • 1/4 cup juice from peperoncini 
  • 2 Tbls ranch Mix (or 1/2 packet) 
  • 1 au jus gravy mix packet
  • 1/2 stick butter
  • Salt & Pepper 
Pressure Cooker directions
  • Turn Pressure Cooker to Saute and add olive oil 
  • Salt and pepper pot roast on both sides
  • When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown. 

instant-pot-mississippi-pot-roast-browning

  • Top roast with potatoes and carrots 
  • Add ranch dressing, au jus packet, and peperoncinis
  • Add beef broth, Peperoncinis juice, and top with butter

instant-pot-mississippi-pot-roast-cooking

  • Close and lock the lid.
  • Set Pressure Cooker to “Manual” setting and program for 85 minutes.
  • When done and beeps, use the quick release.
  • When steam is completely released, carefully open lid
  • If you want to make gravy, which is awesome, remove all the meat and vegetables.  Leave juice in.  Mix 3 T corn starch and 3 T water to juice.
  • Put IP back on saute and whisk the corn starch and water to juice.  This is AMAZING GRAVY!!

We love to serve this with saltine crackers and butter and a side salad 

instant-pot-mississippi-pot-roast-done

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Instant Pot Mississippi Pot Roast and Potatoes
Serves 6
Write a review
Print
Prep Time
10 min
Cook Time
1 hr 25 min
Total Time
1 hr 35 min
Prep Time
10 min
Cook Time
1 hr 25 min
Total Time
1 hr 35 min
Ingredients
  1. 3 lb Pot Roast
  2. 2 Tablespoons Olive Oil
  3. 4 Peperoncinis
  4. 6-7 Potatoes quartered
  5. 15-20 baby carrots
  6. 3/4 cup beef broth
  7. 1/4 cup juice from peperoncini
  8. 2 Tbls ranch Mix (or 1/2 packet)
  9. 1 au jus gravy mix packet
  10. 1/2 stick butter
  11. Salt & Pepper
Instructions
  1. Turn Pressure Cooker to Saute and add olive oil
  2. Salt and pepper pot roast on both sides
  3. When simmering, add the pot roast. Cook 2-3 minutes on both sides until brown.
  4. Top roast with potatoes and carrots
  5. Add ranch dressing, au jus packet, and peperoncinis
  6. Add beef broth, Peperoncinis juice, and top with butter
  7. Close and lock the lid.
  8. Set Pressure Cooker to “Manual” setting and program for 85 minutes.
  9. When done and beeps, use the quick release.
  10. When steam is completely released, carefully open lid
  11. If you want to make gravy, which is awesome, remove all the meat and vegetables. Leave juice in. Mix 3 T corn starch and 3 T water to juice.
  12. Put IP back on sautee and whisk the corn starch and water to juice. This is AMAZING GRAVY!!
Notes
  1. We love to serve this with saltine crackers and butter and a side salad
Adapted from Instant Pot Community Group
Adapted from Instant Pot Community Group
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Instant Pot Zuppa Toscana – Olive Garden CopyCat!

zuppa-toscana-bowl

Instant Pot Zuppa Toscana – Olive Garden Copycat Recipe

Has anybody tried the all you can eat soup, salad, and bread sticks at Olive Garden?  It’s AWESOME isn’t it?  The Zuppa Soup is the BEST and we figured out how to make it in minutes in the instant pot (pressure cooker). 

This recipe is so fast and delicious, but takes like it has been simmering all day.  The best part is it is all done in the pot so clean up is a snap as well.  I make ours extra hearty so I use more sausage and potatoes. This is one of our family’s favorite meals.

The only prepping is dicing the onions and slicing the potatoes, otherwise, all you have to do is brown the sausage. When cutting the kale just make sure to remove the leaves from the stem as those will not soften/wilt when added to the soup.

We serve this with bread sticks. Everyone in our family goes back for seconds (and sometimes thirds Lol :-)

Serves 8-10 

Ingredients
  • 2 Tablespoon olive oil
  • 1 medium onion, diced 
  • 1-1/2 to 2 pounds Italian sausage 
  • 2 Tablespoons minced garlic 
  • 8-10 large potatoes, unpeeled and sliced into 1/4 inch slices 
  • 6 cups chicken broth 
  • 1/4 cup water 
  • 2 cups fresh kale (cut the kale off the stem, then slice) 
  • 3/4 cup heavy cream 
Pressure Cooker directions
  • Use the “saute” function on the Instant Pot and heat olive oil. 
  • Add onions and cook for 1-2 minutes
  • Add Italian Sausage, crumbling into smaller pieces and cooking until brown

zuppa-toscana-hamburger

  • Add garlic and allow to cook for about 1 minute
  • Drain off excess grease if desired
  • Add potato slices, chicken broth, and water.

zuppa-toscana-potatoes

  • Lock the lid into place and set to “seal”.
  • Cook on high pressure for 5 minutes using the manual setting
  • When complete, allow a natural pressure to 10-15 minutes, followed by a quick release.
  • When pressure valve drops (will take about 3-5 minutes), remove the lid and add kale to the pot.
  • The heat will wilt the kale as you stir.
  • Pour in cream and stir to combine

We love to serve this with bread sticks – DELICIOUS:-) 

zuppa-toscana-done

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Instant Pot Zuppa Toscana - Olive Garden Copycat
Serves 8
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 Tablespoon olive oil
  2. 1 medium onion, diced
  3. 1-1/2 to 2 pounds Italian sausage
  4. 2 Tablespoons minced garlic
  5. 8-10 large potatoes, unpeeled and sliced into 1/4 inch slices
  6. 6 cups chicken broth
  7. 1/4 cup water
  8. 2 cups fresh kale, chiffonade
  9. 3/4 cup heavy cream
Instructions
  1. Use the "saute" function on the Instant Pot and heat olive oil.
  2. Add onions and cook for 1-2 minutes
  3. Add Italian Sausage, crumbling into smaller pieces and cooking until brown
  4. Add garlic and allow to cook for about 1 minute
  5. Drain off excess grease if desired
  6. Add potato slices, chicken broth, and water.
  7. Lock the lid into place and set to "seal".
  8. Cook on high pressure for 5 minutes using the manual setting
  9. When complete, allow a natural pressure to 10-15 minutes, followed by a quick release.
  10. When pressure valve drops (will take about 3-5 minutes), remove the lid and add kale to the pot.
  11. The heat will wilt the kale as you stir.
  12. Pour in cream and stir to combine
Notes
  1. We LOVE to serve this with bread sticks - DELICIOUS:)
Adapted from This Old Gal
Adapted from This Old Gal
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Instant Pot Olive Garden Pasta e Fagioli Soup Copycat Recipe

If you have ever gone to Olive Garden for the unlimited soup and salad, chances are you’ve tried the Pasta Fagiola. It’s like an Italian version of chili. So hearty and delicious.  This soup has a combination of beef, vegetables, beans, and pasta. The salad and bread sticks are the only thing missing. 

instant-pot-pasta-fagioli

Instant Pot Olive Garden Pasta e Fagioli Soup Copycat Recipe 

The recipe for this one makes a lot.  There is very little prepping to this, just browning your burger on saute, and chopping your veggies. I found the carrots are best shredded in the food processor. If you don’t have one you can buy them already shredded or run carrot sticks across your cheese grater. My feeling is a little extra TLC goes a long way when preparing a delicious soup.

The biggest thing to remember for this meal is to do the QR (quick release) as soon as it beeps so the pasta does not overcook and become mushy. 

Serves 6-8 
 
freezer-to-crockpot-pasta-fagiola-ingredients
 
Ingredients
  • 1 pound cooked ground beef (90/10 works best)
  • 2 Tbls Olive oil 
  • 1 cup carrots, chopped
  • 2 celery stalks, sliced
  • 1 small onion, diced
  • 1 14.5 oz cans diced tomatoes 
  • 1 can kidney beans, drained and rinsed
  • 1 can white cannellini beans, drained and rinsed
  • 2 cans (14 oz) beef broth 
  • 2 tsp parsley 
  • 2 tsp oregano
  • 2 Tablespoon Tabasco Sauce (optional)
  • Salt and Pepper 
  • 1.5 cup dry Ditalini pasta (uncooked)
  • 1 24 oz Pasta Sauce (or you can use homemade sauce)
Instant Pot Directions
  1. Add olive oil to pot and press saute. When hot, add ground beef and saute until brown.  
  2. If necessary, drain the fat and add onion, celery, carrots deglazing (scraping bottom of pan)
  3. Add beef broth.
  4. Add all spices, diced tomatoes, and beans, stir. 
  5. Add Ditalini pasta (uncooked) and cover with pasta sauce.  Do not stir. 
  6. Put on lid and cook on manual pressure for 5 minutes 
  7. When IP beeps (done cooking) use the QR (quick release so pasta stops cooking) until all pressure is released.
  8. Open lid when all pressure is released (Silver button will drop) and stir.
  9. Serve immediately 

Serve with a nice salad and garlic bread sticks.

 instant-pot-pasta-fagioli

 

 

Here are some other awesome things about pressure cooker meals:

 

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Freezer to Crockpot Sausage and Peppers!

This may not be as kid friendly as some of the other meals unless of course, your kids love spicy (ours do!).  This is a super easy freezer meal and healthy. The most time consuming part is chopping all the peppers and onions, but when you are making several freezer meals, just chop all your vegetables at one.  Freezer meals are just so handy for busy families.  No more trying to figure out what to fix for dinner, because the meals are already prepared. Takes away all the fuss and hassle.  

freezer-to-crockpot-sausagepeppers

Freezer to Crockpot Sausage and Peppers 

This meal was super easy to make and so often the Eckrich Sausage is on sale for under $1 so this is a very inexpensive meal.  For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

Makes 6 to 8 servings
 
freezer-to-crockpot-sausage-and-peppers-ingredients
 
Ingredients
  • 1-16 oz. package Sausage, sliced
  • 1 onion sliced
  • 3 Bell Peppers (one green, one yellow, and one red) sliced
  • 2 cans diced tomatoes, fire roasted and not drained
  • 1 chicken bouillon cube
  • 2 tsp minced garlic (you can also use 2 cloves fresh garlic)
  • 1 teaspoon Cajun seasoning
Freezer meal directions:
  1. Mix all ingredients in a gallon-size freezer bag 
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator. 
  4. Dump in crockpot and allow to cook on low for 5-6 hours or high for 3 hours 
  5. Serve over rice 

We also like to fill tortillas with the sausage and peppers – it is YUMMY!!

freezer-to-crockpot-sausage-and-peppers-final

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Sausage and Peppers
Serves 6
Write a review
Print
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Ingredients
  1. 1-16 oz. package Sausage, sliced (Eckrich or Hillshire)
  2. 1 onion sliced
  3. 3 Bell Peppers (green, yellow, and red) sliced
  4. 2 - 14.5 oz cans diced tomatoes, not drained
  5. 1 chicken bouillon cube
  6. 2 tsp minced garlic (you can also use 2 cloves fresh garlic)
  7. 1 teaspoon Cajun seasoning
Instructions
  1. Mix all ingredients in a gallon-size freezer bag
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator.
  4. Dump in crockpot and allow to cook on low for 5-6 hours or high for 3 hours
  5. Serve over rice
Notes
  1. We also love to fill tortillas with the sausage and peppers!
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughtsin a comment below!

 



This post may contain affiliate links. Read my complete Disclosure Policy Here

5 NEW Make Ahead Freezer Meals

5-make-ahead-freezer-meals

5 NEW Make Ahead Freezer Meals

Who has time to cook every night!! Not us, so for those nights we know there is NO way dinner is getting made we have FREEZER MEALS!! Everybody knows when their schedule is going to be CRAZY!  I do,  soccer nights or other extracurricular activity nights. Whatever your family has to do in the evenings, don’t let it handcuff you at dinner time. Just a little planning and a free day to prepare everything can bring simple, but good, hearty food back to your dinner tables. We spent just about 7 hours total, and prepared more than enough meals for all the busy nights in the next month (34 meals total). They are snuggled nicely in our freezer ready to be put in the oven or slow cooker, and WOW dinner, not fast food is on the menu tonight.  In addition, these meals are so much healthier than eating fast food :-)  

Tips for Successful Freezer Meals:

  • Always mark your bags with the important information. Such as, which recipe it is, prep date, and cooking instructions.
  • Organize your freezer so you have room for your freezer meals to lay flat or stand together.
  • Make sure to take your meals out the night before to thaw so they are ready to be dumped in the crockpot the next morning. 

 Below you will find a few of the freezer meals that we did last night and this morning (this is a work in progress, because we have 17 recipes/meals LOL :-)  

Freezer To Crockpot Chicken Alfredo 

freezer-to-crockpot-chicken-alfredo-bagged

Freezer Chicken, Broccoli, and Rice Casserole 

freezer-to-crockpot-chicken-and-broccoli-preppared

Freezer to Crockpot Beef Stroganoff 

freezer-to-crockpot-beef-stroganof-bagged

Freezer to Crockpot Teriyaki Chicken 

freezer-to-crockpot-teriyaki-chicken-bagged

Freezer to Crockpot Kung Pao Chicken 

freezer-tocrockpot-kung-pao-chicken-bagged

Shopping lists are coming soon :-) 




This post may contain affiliate links. Read my complete Disclosure Policy Here

Pressure Cooker Chili Mac Recipe

Here is a hearty Chili Mac in minutes with the pressure cooker. Browning the sausage and burger takes as long as the pressure cooker does to cook the rest. Truly dinner in about 15 minutes from start to finish.

 

Pressure Cooker Chili Mac Recipe

This is so easy, chop onion, mince garlic and add to beef as it browns. Drain fat, brown sausage combine with beef in the pressure cooker, pour in the rest, a quick stir, lock the lid set to manual for 5 minutes, quick release, add corn and stir. Top with cheese and serve with tortilla chips or saltines. You can saute the beef, sausage, onion, and garlic in the pressure cooker but I prefer the stove top method.  

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 8-10
 
Pressure-cooker-chili-mac-ingredients-pic
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound lean ground sausage 
  • 1 pound ground beef
  • 1 yellow onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 cups water
  • 3/4 box of elbow macaroni
  • 1 can (15 ounce) tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 1 can of corn, drained 
Pressure Cooker directions
  • You can either brown the meat on the stovetop or in the pressure cooker.  If using the pressure cooker, put oil in the cooking pot and select Saute.
  • Sauté meat, onion, and garlic until meat is cooked and onion is tender. 

Pressure-cooker-chili-mac-meat-pic

  • Add beef, water, macaroni, tomato sauce, , chili powder, red pepper flakes, salt and pepper to pressure cooker and mix. 

Pressure-cooker-chili-mac-beans-pic

  • Cook for 5 minutes on high.
  • When finished, use the quick quick pressure release. 

Pressure-cooker-chili-mac-sauce

  • Mix in can of corn.
  • Select sauté and cook until corn is heated and macaroni is tender. 

We love to serve this with saltine crackers and a side salad – YUMMY :-) 

Pressure-cooker-chili-mac-final

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Chili Mac
Serves 8
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 tablespoon vegetable oil
  2. 1 pound lean ground sausage
  3. 1 pound ground beef
  4. 1 yellow onion, diced
  5. 3 cloves garlic, minced or pressed
  6. 2 cups water
  7. 3/4 box of elbow macaroni
  8. 1 can (15 ounce) tomato sauce
  9. 1 tablespoon chili powder
  10. 1 teaspoon salt
  11. 1/8 teaspoon red pepper flakes
  12. 1 can of corn
Instructions
  1. You can either brown the meat on the stovetop or in the pressure cooker. If using the pressure cooker, put oil in the cooking pot and select Saute.
  2. Sauté meat, onion, and garlic until meat is cooked and onion is tender.
  3. Add beef, water, macaroni, tomato sauce, , chili powder, red pepper flakes, salt and pepper to pressure cooker and mix.
  4. Cook for 5 minutes on high.
  5. When finished, use the quick quick pressure release.
  6. Mix in can of corn.
  7. Select sauté and cook until corn is heated and macaroni is tender.
Notes
  1. We love to serve this with saltine crackers and a side salad - YUMMY :-)
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

NEW Make Ahead Freezer Meals – Meal Prepping!!

make-ahead-freezer-meals-6

Make Ahead Freezer Meals

We have added a few more Make Ahead Freezer Meals for all you busy families.  Almost all meals serve 6-8 so if you have a smaller family just divide them appropriately.  

Who has time to cook every night!! Not us, so for those nights we know there is NO way dinner is getting made we have FREEZER MEALS!! Everybody knows when their schedule is going to be CRAZY!  I do,  soccer nights or other extracurricular activity nights. Whatever your family has to do in the evenings, don’t let it handcuff you at dinner time. Just a little planning and a free day to prepare everything can bring simple, but good, hearty food back to your dinner tables. We spent just about 7 hours total, and prepared more than enough meals for all the busy nights in the next month (34 meals total). They are snuggled nicely in our freezer ready to be put in the oven or slow cooker, and WOW dinner, not fast food is on the menu tonight.  In addition, these meals are so much healthier than eating fast food :-)  

  • Click HERE for complete shopping list – COMING SOON 

Tips for Successful Freezer Meals:

  • Always mark your bags with the important information. Such as, which recipe it is, prep date, and cooking instructions.
  • Organize your freezer so you have room for your freezer meals to lay flat or stand together.
  • Make sure to take your meals out the night before to thaw so they are ready to be dumped in the crockpot the next morning. 

Below you will find 3 NEW Make Ahead Freezer Meals.  These are some of our favorites :-) 

Freezer To Crockpot Beef Stroganoff 

beef-stroganoff-slow-cooker-wine-bag

Freezer To Crockpot Buffalo Chicken 

freezer-buffalo-chicken--bagged

Freezer To Crockpot Mongolian Beef 

freezer-mongolian-beef-bagged-up




This post may contain affiliate links. Read my complete Disclosure Policy Here

Thin Mint Cookie Recipe!!

thin-mint-cookies-recipe-2

THIN MINT COOKIE RECIPE!

We bake cookies every year at CHRISTmas time and this by far is one of my family’s favorites. Thanks to my friend, Robin, for the super easy recipe.

All you need is a double boiler pan, Ritz crackers, Andes Creme De Menthe Baking Chips, and sprinkles to make them pretty :-)

Melt the baking chips in the double boiler and then dip the Ritz Crackers. Set on wire rack to cool and add sprinkles.  

thin-mints-recipe

Super easy recipe and let me tell you these are ABSOLUTELY AMAZING :-) 

 




This post may contain affiliate links. Read my complete Disclosure Policy Here

Subscribe to the Newsletter