Freezing and heating...
I freeze soups, stews, etc. in wide-mouth pints using storage lids. (The ones from Ball, not the ones from Walmart which are worthless.) Then, I can take out one serving and pop it in the instant pot on slow cook, sitting on the rack with an inch of water below. It will be defrosted and ready to eat in an hour and a half, but you can wait much longer if you need (leaving it on slow cook). This works for me because I'm always at home and have a hard time finding time to prepare a meal. I don't have to know exactly when I'll eat, just remember that I'll need to eat in a couple of hours and stick something in the pot. The jars will give out and the bottoms pop off after a year or two, but that is fairly rare when using the slow cook setting only. (I have used pressure cook to get my food ready faster, but the jars only last a dozen uses or so which leads to too-frequent loss of food. It's really disappointing to lift your jar out and have the bottom and all the contents stay behind.)
