Name: Instant Pot Freezer Meal :: Maple Pumpkin Chili
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 servings
Ingredients: 2 sweet Italian sausages, casings removed; 1/2 lb ground beef; 1 small onion, finely chopped; 2 garlic cloves, minced; 1/2 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp chili powder; 1/2 tsp freshly ground pepper; 1 1/2 tsp kosher salt; 1 C pumpkin puree; 1 14oz can kidney beans, drained & rinsed; 1 can diced tomatoes; 2 Tbsp maple syrup; 2 C beef broth

Scale

Ingredients

1 head of cauliflower, stem removed and cut into 1” pieces
1/2 onion, chopped
3 garlic cloves, minced
2 C chicken broth
salt & pepper to taste

Instructions

To make immediately:

Combine all the ingredients in the Instant Pot and cover. Seal the valve and cook on high pressure for 8 minutes.
Quick release the pressure. Blend the soup in a blender or with an immersion blender. Add salt and pepper to taste.
Serve with shredded cheddar cheese and crumbled bacon (optional).

To freeze for later:

Combine all the ingredients in a freezer bag and freeze.
TO COOK FROM FROZEN: Transfer the frozen soup mixture to the Instant Pot, cover, and close the valve to sealing. Cook on high pressure for 8 minutes. (The soup will take longer to come to pressure from frozen, about thirty minutes).
Quick release the pressure. Blend the soup in a blender or with an immersion blender.
Serve with shredded cheddar cheese and crumbled bacon (optional).