Step 1

Fit a gallon-size freezer zip-top bag inside the insert of an Instant Pot or electric pressure cooker. Add 1 can diced tomatoes and their juices. Top with 1 1/2 pounds boneless, skinless chicken thighs in a single layer. Sprinkle with 1 tablespoon dried Italian seasoning and 2 teaspoons kosher salt. Drain and rinse 1 can cannellini beans, then place on top of the chicken. Quarter 8 ounces cremini mushrooms and place on top of the beans.

Step 2

Seal the bag, pressing out as much air as possible. Freeze the bag (still inside the insert) until solid, at least 6 hours or overnight. Remove the bag from the insert and keep frozen up to 3 months.

Step 3

To cook, remove the frozen ingredients from the bag and place in the Instant Pot. Lock the lid on and make sure the pressure valve is closed. Set to cook under HIGH pressure for 35 minutes. It will take 22 to 24 minutes to come up to pressure. When the cook time is up, quick release the pressure. Serve with grated Parmesan cheese, if desired.