Ingredients
Equipment
Method
Assemble the freezer meal
- Label a gallon freezer bag with the recipe name and cooking instructions.Add all freezer meal base ingredients to the bag except the sour cream and cornstarch.Seal tightly, press out excess air, and lay flat to freeze.
Cook from Frozen in Instant Pot
- Remove the freezer meal from the freezer. Run the sealed bag under cold water for about 1 minute until the contents loosen enough to slide out.
- Place the frozen block directly into the Instant Pot inner pot. Do not add extra liquid.
- Secure the lid and set the Instant Pot to HIGH pressure for 5 minutes.
- Allow the pot to come to pressure naturally, then perform a QUICK release once cooking is complete.
- Open the lid and stir well.
- Add the sour cream and cornstarch slurry (made from 1 tbsp cornstarch and 2 tbsp cold water). Stir until smooth and creamy.
- Serve immediately over egg noodles, mashed potatoes, or rice.
Notes
- This method is designed specifically for cooking from frozen. No thawing required.
- Always add sour cream after pressure cooking to prevent curdling.
- Plain or homestyle meatballs work best for the classic IKEA-style flavor.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the Instant Pot sauté setting on low, stirring often.
- Freezing after pressure cooking is not recommended due to the sour cream.
Related Recipes
- Check out all our Freezer Meals here
- Or find more Instant Pot Recipes here
Nutrition information is automatically calculated, so should only be used as an approximation.