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.**
2. 277505 Upgrade to a paid membership 29048 to unlock all instructions 9628
3. 7881714 Upgrade to a paid membership 50682 to unlock all instructions 10332
4. 3638293 Upgrade to a paid membership 78602 to unlock all instructions 3880
5. 3741681 Upgrade to a paid membership 84987 to unlock all instructions 74807
6. 6856229 Upgrade to a paid membership 78945 to unlock all instructions 22483
7. 9551223 Upgrade to a paid membership 16129 to unlock all instructions 73512
8. 8100212 Upgrade to a paid membership 51171 to unlock all instructions 88747
9. 6048888 Upgrade to a paid membership 1409 to unlock all instructions 81453
10. 7650508 Upgrade to a paid membership 10079 to unlock all instructions 52779
11. 4177971 Upgrade to a paid membership 92890 to unlock all instructions 49783

Upgrade to a paid membership to unlock all recipe instructions

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
2. 6774878 Upgrade to a paid membership 68269 to unlock all instructions 42670

Upgrade to a paid membership to unlock all recipe instructions

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. In a large bowl, mix breadcrumbs in milk.
3. Add ground beef, cajun seasoning, carrots, and zucchini.
4. Form into small meatballs using a melon baller (about 1-inch in diameter).
5. Saute meatballs and oil in batches until browned.
6. Pour sauce and water into the inner pot of the pressure cooker.
7. Lock the lid in place and seal steam nozzle.
8. Cook on high pressure for 6 minutes.
9. Natural release the pressure for 5 minutes. Remove lid. Turn off.