Ingredients
Equipment
Method
Assemble the freezer meal
- Add the frozen meatballs, pineapple juice, brown sugar, vinegar, and coconut aminos to a labeled freezer bag. Write the recipe name and date on the bag to stay organized.Once sealed, lay the bag flat so it freezes evenly and saves space.When you’re ready to cook it, simply refer to the step-by-step cooking instructions below.
Cooking instructions
- Take the freezer bag out of the freezer and run it under cold water for a minute or two until the contents loosen from the sides. This makes it easier to pop into your Instant Pot.
- Pour the contents of the bag into your Instant Pot. Add ¼ cup of water to help the pot come to pressure.
- Cook from frozen on HIGH pressure for 7 minutes. It really is that simple!
- While the meatballs cook, this is the perfect time to make a quick batch of my Easy Freezer Rice or any rice you love. That way everything should be ready around the same time!
Thickening the sauce & serving
- If you prefer a thicker, glossy sauce, stir together a cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water) and add it to the hot sauce once the lid is off.
- Spoon the meatballs and sauce over warm rice for a fast, filling, budget-friendly dinner that tastes homemade and comforting.
Notes
- Feel free to toss in a handful of frozen diced peppers or mixed veggies if you have them on hand.
- A microwave side of frozen broccoli goes beautifully with this meal.
- You can swap the coconut aminos for soy sauce if that’s what you have in your pantry, just be mindful that it adds extra sodium so you may want to taste and adjust before serving.
Storage
- Once cooled, leftovers can be refrigerated for up to 3 days or frozen again for up to 2 months.
- To reheat, use the microwave or gently warm in a saucepan with a splash of water to loosen the sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.