Freeze For Later Cooking Day 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. **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.**
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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. Thaw: In fridge
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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. On the saute setting, cook bacon until crisp.
3. Remove to a paper towel, drain, and set aside. Reserve bacon drippings in inner pot.
4. Add green onions #1, garlic, celery, squash, zucchini and corn kernels. Cook until vegetables are softened (6-8 minutes). Remove from pot.
5. Add butter to inner pot and melt.
6. Whisk in flour, cooking for about one minute until bubbling.
7. Slowly pour in milk. Cook, whisking frequently until mixture begins to thicken.
8. Add in sauteed vegetables, bacon and chicken broth.
9. Season with thyme, salt, and pepper.
10. Divide among bowls and sprinkle with cheddar cheese and green onions #2.