At the first of the week, I made up a BIG pot of Vegetable Beast Soup. What I've found helpful is, do NOT pour off the fat after browning your ground meat. Make your soup and when it cools in the fridge/freezer (inside your storage containers), the fat layer will rise to the top/harden/create an air-tight seal over your food (beneath the container's lid). When you want to reheat/serve some of your soup, just break off the layer of fat and dispose of it before re-heating your meal. If you want some/all of it left in before re-heating, you have that option as well. What I did, was brown a 3lb. chunk of burger in olive oil/herbs/spices I selected. Then I tossed it into my pressure cooker along with my chunked up veggies (fresh), a carton of beef stock, some water, and a couple of bay leaves. Veggies used... carrots, taters, onion, garlic, celery, parsnip, rutabaga, turnip, mushrooms, sweet peppers. Herbs/Seasonings... Parsley, basil, cilantro, salt/pepper, Tabaso's Chipoltle/Jalepeno sauces, Dave's Insanity Hot Sauce, rosemary, thyme, bay leaves, Worchestershire sauce. Pearl Barley and lentils were also added in before pressure cooking for 25 mins. The pile of veggies/meat was so big, I had to make it up in two batches (7-8qts ea.). Great/quick meals all through the week, along with buttered bread on the side, plenty of freeze for later use too. That hardened fat layer will also help to seal out the air (chance of freezer burn).