Freezer Meal Recipes / Dinner / Instant Pot Cheeseburger Meatball Sandwiches

Instant Pot Cheeseburger Meatball Sandwiches

A freezer cooking recipe for a sandwich that is nothing short of heavenly. Saucy and covered in cheese, these Instant Pot Cheeseburger Meatball Sandwiches can quell even the fiercest hoagie craving.
4 Servings Meet The Cook Print
Instant Pot Cheeseburger Meatball Sandwiches

Ingredients

  • 1 pound Ground Beef
  • 1 individual Egg
  • ¼ cups mince Onion #1
  • ¼ cups Bread Crumbs
  • 1 tablespoon Steak Seasoning
  • 15 ounces Tomato Sauce
  • ½ cups dice Bell Pepper, Green
  • ½ cups dice Onion #2
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Mustard, Yellow
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoons Garlic Salt
  • ¼ teaspoons Black Pepper
  • 1 teaspoon Chili Powder
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 4 individual Sandwich Roll (Sub Bun)
  • 1 cup Cheddar Cheese, Shredded
  • 2 teaspoons Olive Oil

Freezer Containers

  • 1 Round Disposable Container, 64 oz
  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine beef, eggs, onion #1, bread crumbs and steak seasoning. Roll into meatballs.
  3. Saute meatballs and oil in batches until browned.
  4. Pour remaining ingredients into inner pot.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on manual setting for 6 minutes.
  7. Natural release for 5 minutes then quick release any remaining pressure.
  8. Spoon into sub buns and sprinkle with cheese.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine beef, eggs, onion #1, bread crumbs and steak seasoning. Roll into meatballs.
  2. Flash freeze.
  3. Combine remaining ingredients and divide among indicated number of freezer containers.
  4. Divide meatballs among indicated number of gallon bags.
  5. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Saute meatballs and oil in batches until browned. Remove to a plate.
  3. Place frozen contents into inner pot.
  4. Saute for 5 minutes. Then add meatballs.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on manual setting for 6 minutes.
  7. Natural release for 5 minutes then quick release any remaining pressure.
  8. Spoon into sub buns and sprinkle with cheese.

12 Comments

Join the discussion
  1. I made this today – from frozen. I set the IP on timer so it was done (a bit ahead) when we got in from football. My son INHALED it and is taking it for lunch! DELISH!

  2. This looks super Yum! I was thinking how great it would be if you stuffed the meatballs…wrapping the beef mixture around a piece of cheese. I may just try it both ways.

    1. Lilly, that’s a great question! The serving size for this recipe is 6. The note in the directions that mentions the serving size being 4 is a general note/disclaimer we include in all our pressure cooker recipes.

  3. I like the idea of having this is a freezer meal. But I don’t understand the sauteing step, do you sauté the meatballs that are already in sauce?

    1. Correct – if you’re cooking from frozen, to freeze you’ll follow the freezing instructions. Then on serving day, you’ll follow the serving day instructions. The saute step is to help defrost the meal and create liquid for the pot to come to pressure. Hope this helps! Enjoy!

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