Add all of the ingredients, except for the broth and pasta, to the freezer bag.
Remove air, seal, label and immediately freeze.
Slow Cooking (Crockpot)
Add frozen ingredients and chicken broth into your slow cooker.
Cook on low 6-8 hours, high 3-4 hours, or until the carrots are tender.
Stir in the pasta, cover and cook for an additional 30 minutes.
Add salt and pepper to taste.
Pressure Cooking (Instant Pot)
Add frozen ingredients and broth to your pressure cooker.
Cook on manual/high-pressure for 20 minutes, followed by a natural release.
Sprinkle pasta into the pot (do not stir) and quickly replace the lid.
Cook on manual/high-pressure for 4 minutes, followed by a quick release.
Add salt and pepper to taste.
Notes
Tips:
When freezing, place the sealed bag in a bowl that is smaller in diameter than your pressure cooker. This will make it easier to fit the frozen ingredients in your pressure cooker.
When filling freezer bags, use a freezer bag stand, it will make the job a lot easier.