Ingredients
Equipment
Method
Assemble the freezer meal
- Place ribs, water, stock cubes, pepperoncini peppers and the juice, ranch and gravy mixes, cubed butter, and salt and pepper to taste all into your freezer bag.
- Squeeze as much air out as you can and be sure to write on the bag the name of the recipe and the cooking instructions so you don't have to hunt them down the day you pull it out to cook!
- Freeze flat for up to 3 months.
Thawing
- Take the freezer meal out the night before you want to cook it and thaw it on your counter, or 24 hours before if you'd like to thaw it in the fridge.
Cooking
- Empty whole contents of freezer bag into Instant Pot, seal lid, set to High Pressure for 25 minutes. Make sure it’s on sealing, not venting.
- Allow a natural release for at least 20 minutes. I often leave it on keep-warm for longer if I’m juggling other parts of dinner, it just gets more tender!
- Remove ribs and peppers, place on a serving dish.
- Switch pot to Sauté. Once the liquid bubbles, whisk in the cornstarch slurry or sprinkle in Bisto granules until gravy thickens to your liking.
- Pour the gravy over the ribs and serve with your sides - enjoy!
Notes
Cooking from Frozen
- Run the sealed bag briefly under cold water to loosen.
- Place contents directly in the Instant Pot with an extra ½ cup water.
- Cook on High Pressure for 45 minutes.
- Continue with the same finishing steps as above.
Storage Notes
- Leftover cooked ribs keep 3–4 days in the fridge.
- Freeze cooked ribs in gravy for up to 2 months.
- Thaw and reheat gently on the stove or microwave.
Nutrition information is automatically calculated, so should only be used as an approximation.