Freezer Meal: Salsa Ranch Chicken
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Cut your chicken breasts in half. This will help them cook more evenly.
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Add the chicken to a freezer ziploc.
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Add a packet of dry ranch seasoning and a jar of red salsa.
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Add frozen corn.
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And a can of rinsed black beans.
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Add 8 ounces of cream cheese to a small plastic bag and place into the large ziploc. Freeze.
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To cook: Remove the cream cheese bag. Cook in the Instant pot, manual high pressure for 35 minutes.
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Shred the chicken with two forks.
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Add the cream cheese bag and turn on sauté mode. Cook for 5 minutes to thicken.
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Serve over rice. Top with cheese and pico de gallo.
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