One-Pot Recipes That Make Your Life So Much Easier

No matter how hard we try, dinnertime can’t always be perfect. Sometimes, you’re going to have a house full of empty stomachs but not enough time to put together the three-course meal everyone’s begging for. 

It’s okay – we’ve all been there. 

And don’t worry – dinnertime isn’t ruined. 

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If you have a pot (or skillet) and a few basic ingredients lying around, it’s not too late to deliver a hearty, nutritious, and flavorful meal. Better yet, you can have it on the dinner table in as little as 20 minutes.

No, I’m not talking about frozen chicken nuggets and french fries.

I’m talking about a little thing called the one-pot meal – and it’s here to save the day!

One-Pot Meals: What’s All the Hype About? 

As the name suggests, one-pot recipes are dishes that require only one pot or pan to prepare. All you need to do is throw the ingredients in the pot, turn the heat up, let it cook, and then serve – that’s it!

There are four primary ways to achieve this: 

Stovetop. Add the ingredients to a pot or skillet and let it cook over the stovetop. Keep in mind that this only cooks the food from the bottom, so you might need to stir often for the best results. 

Oven. Add the ingredients to a pan and let it cook in the oven. Unlike the stovetop, ovens cook the food from all directions and allow for a more hands-off style of cooking, which many people prefer.

Slow Cooker. Also known as a Crock-Pot, slow cookers are designed to cook food at a low temperature over a long period, typically ranging from a few to up to 24 hours, depending on the dish.

Pressure Cooker. Also known as an Instant Pot, pressure cookers are designed to cook food at a higher temperature over a short period of time, using steam and pressure to cook foods fast. 

Either way, the goal remains the same – cook a healthy, well-balanced meal with limited effort and, most importantly, minimal cleanup. It also allows for large batches, which is ideal for those who enjoy leftovers.  

15 One-Pot Recipes the Entire Family Will Enjoy

Most one-pot recipes can be grouped into one of three categories – rice-based recipes, pasta-based recipes, and soups – and they generally contain a combination of veggies, protein, herbs, and spices. 

Beyond that, the opportunities are endless.

Beans, corn, broccoli, onions, carrots, mushrooms, chicken, beef, pork, fish, sausage – which ingredients stand out to you? Better yet, how are you going to season your meal? And will you serve sides with it? 

This is where you let your creativity shine. 

Or, at the very least, let your curiosity shine.

And if you need some inspiration – well, that’s what we’re here for. Below, you’ll find five of our favorite rice-based recipes, five of our favorite pasta-based recipes, and five of our favorite soups to give a try.

Let’s get started!

One-Pot Recipes With Rice

15. Chicken Bog

Ingredients: 2 tablespoons olive oil, 1 cup chopped yellow onion, 1 cup chopped carrots, 2 teaspoons chopped garlic, 1½ cups uncooked white rice, 1 teaspoon salt, ¾ teaspoon black pepper, 4 cups chicken stock, 4 cups shredded rotisserie chicken, 3 tablespoons chopped parsley, 1 tablespoon lemon juice

Heat the oil over medium-high and add the onions and carrots. Once those start to soften, add the garlic, uncooked rice, salt, and pepper – let it toast for about three minutes before adding the chicken stock. 

Bring the stock to a boil, reduce the heat to low, and cover the pot – let it simmer for about 18 minutes before adding the shredded chicken. Let it cook for another five minutes, and then add the lemon juice.

14. Shrimp Perloo

Ingredients: 4 thick bacon slices, 2 cups chopped sweet onion, 1½ cups chopped celery, 1 cup chopped red bell pepper, 3 tablespoons minced garlic, salt, pepper, ½ cup dry white wine, 2 cans diced tomatoes, ½ teaspoon crushed red pepper, 7 cups seafood stock, 3 cups uncooked basmati rice, 1½ pounds raw shrimp (peeled and deveined), butter, parsley  

Start by cooking the bacon – set it to the side, and keep the fat in the pan. Add the onion, celery, and bell pepper to the pan until they soften, and then add the garlic, pepper, and salt – let it cook for one minute. 

Add the wine, tomatoes, and crushed red pepper, and cook until most of the liquid has evaporated. Stir in the stock, rice, and butter, bring it to a boil, reduce the heat, cover the pan, and cook for 10-12 minutes. 

Stir in the shrimp and let it cook for about five minutes. Top it with salt, parsley, and bacon. 

13. Pork Fried Rice

Ingredients: 3 tablespoons sesame oil, ¾ pound pork tenderloin (cut into bite-sized pieces), ½ teaspoon onion powder, salt and pepper, 3 cups cooked rice, ½ white onion (chopped), 1 cup frozen peas and carrots, 3 tablespoons soy sauce, 2 eggs, 2 tablespoons green onions (chopped)

For the best fried rice, cook your rice several days in advance and let it sit in the refrigerator. When you’re ready to cook, add the oil, pork, onion powder, salt, and pepper to the pan and cook until no longer pink. 

Set the pork to the side, and cook your eggs (scrambled) – set that aside, as well. Add the carrots, peas, and onion to the empty pan until soft. Push them to the side, add butter, and stir in the cold, cooked rice.

Start adding the other ingredients one by one – the soy sauce, veggies, pork, eggs, and green onion. 

12. Jambalaya and Sausage

Ingredients: olive oil, 3 cloves minced garlic, 1 large chopped onion, 1 chopped green pepper, 2 chopped celery stalks, ½ pound smoked pork sausage (thinly sliced), 1 can diced tomatoes, 1½ cup chicken broth, dried thyme leaves, ½ teaspoon cayenne pepper, 1 bay leaf, 1 cup uncooked long grain white rice

Add the oil, garlic, onion, pepper, and celery to a skillet over medium heat – cook until the veggies are soft and tender. Then add the sausage and cook for three minutes – but make sure you’re stirring frequently. 

Now add the tomatoes (undrained), broth, thyme, cayenne pepper, and bay leaf to the skillet and bring it to a boil. Reduce the heat to low, cover, and let it cook for 10 minutes. Remove the bay leaf when done. 

Finally, we can add the rice. Bring the skillet to another boil, reduce the heat, cover it, and cook for another 20 minutes (or until rice is tender). Top it with green onions before calling in the rest of the family!

11. Oven-Baked Risotto

Ingredients: olive oil, 6 ounces diced ham, 1 chopped leek (white part only), 4 minced garlic cloves, thyme leaves, 1½ cups uncooked Arborio rice, ½ cup dry white wine, salt, 3½ cups chicken stock, 1 cup frozen peas, butter, 3 ounces grated Parmesan cheese  

Start by preheating your oven to 400°F before turning your attention to the stovetop. Add ham to a skillet, and cook until crispy. Remove half of the ham before adding the leeks, garlic, and thyme – cook until soft. 

Add the rice and stir for one minute. Then add the wine and cook until evaporated before stirring in three cups of water, salt, and two cups of chicken stock. Bring the contents to a boil before covering the skillet. 

Transfer the skillet to the oven. Bake until cooked through (about 20 to 25 minutes), and then add the peas, butter, Parmesan, and remaining stock. Top it off with the rest of the ham, thyme, and salt. 

One-Pot Recipes With Pasta

10. Classic Goulash Dinner

Ingredients: 2 pounds ground beef, 2 chopped yellow onions, 6 chopped garlic cloves, 2 cans tomato sauce, 2 cans diced tomatoes, 3 cups water, ½ cup sofrito sauce, 3 tablespoons Worcestershire sauce, 2 tablespoons Italian seasoning, salt to taste, 3 bay leaves, 2½ cups uncooked elbow macaroni 

Brown the beef and break it up into bite-sized pieces, but discard the grease when you’re done. With the beef still in the pot, stir in the onion and garlic and cook for about 10 minutes (until the onion is soft). 

Now add the tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, salt, and bay leaves into the mix. Bring it to a boil, reduce the heat to low, cover, and simmer for 20 minutes. 

All that’s left to do is add the elbow macaroni, cover the pot, and let it simmer for another 25 minutes. Make sure you discard the bay leaves before serving!

9. Ham and Veggie Pasta

Ingredients: olive oil, 2½ cups cubed ham (cooked), ½ cup chopped onion, 3 minced garlic cloves, Italian seasoning, red pepper flakes, salt, pepper, 4 cups chicken broth, 1¼ cups half-and-half, ¼ cup flour, 16-ounce package of bow tie pasta, 2 cups frozen peas and carrots, Parmesan cheese, parsley  

Heat your olive oil over medium heat and saute the ham and onion for about three minutes. Add the garlic, Italian seasoning, red pepper flakes, salt, and pepper – let it cook for about two minutes. 

In a bowl, whisk together the broth, half-and-half, and flour until smooth. Pour it into the pot, stir in the pasta, cover the pot, and cook for 15 minutes before adding the peas and carrots for another 10 minutes.

Before serving, stir in the Parmesan cheese and garnish with parsley.

8. Thai-Style Rice Noodles

Ingredients: 2 tablespoons cornstarch, 1½ tablespoons water, 6 cups chicken broth, 2½ tablespoons soy sauce, 1 tablespoon fish sauce, rice vinegar, and chile-garlic sauce, vegetable oil, 2 teaspoons minced ginger root, 2 minced garlic cloves, ground coriander, 16-ounce package of thick rice noodles, 1 cup sliced zucchini, 1 cup sliced red bell pepper, 2 cooked chicken breasts (cubed), ¼ cup crushed peanuts

Stir together the cornstarch and water before adding the broth, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into a large pot. Cover and bring to a boil. 

Once boiling, add the rice noodles and reduce heat to medium. Simmer until the noodles are tender, and add in the zucchini, red bell pepper, and chicken. Bring it to a boil again, cover, and simmer until tender.

Let it sit for about five minutes (covered) to thicken – you can garnish with peanuts and cilantro. 

7. Chicken Alfredo

Ingredients: ½ pound chicken breasts, garlic salt, Italian seasoning, olive oil, 2 cups milk, 1 minced garlic clove, 8 ounces fettuccine (broken in half), ½ cup heavy whipping cream, ¾ cup grated Parmesan cheese

Season your chicken with garlic salt and Italian seasoning (both sides) before cooking them in a skillet over medium-high heat. Cook until golden and cooked through, then set the chicken aside for a moment. 

Add milk and garlic to the skillet. Bring it to a light boil before adding the fettuccine. Stir occasionally for three minutes, reduce the heat to medium, and cook for another seven minutes – still stirring occasionally. 

Add the cream and Parmesan cheese, and simmer until the sauce has thickened and the pasta is cooked. Serve with more Parmesan cheese, if needed/wanted.

6. Italian Sausage Tortellini

Ingredients: unsalted butter, 8-ounce package baby portobello mushrooms (sliced), 1 cup dry white wine, 3 minced garlic cloves, 10 ounces mild Italian sausage, 16-ounce package three-cheese tortellini, 14½ ounces Alfredo basil sauce, 5-ounce package baby spinach leaves

First, we need to cook the mushrooms, white wine, and one of the minced garlic cloves. Stir the mixture for about five minutes until the liquid has reduced and the mushrooms are soft. Remove and set aside. 

Now let’s cook the Italian sausage until brown and crumbly. Remove the grease, but return the sausage to the skillet. Add the mushrooms, tortellini, Alfredo basil sauce, and remaining wine and garlic to the pot.

Reduce the heat to medium-low, cover, and cook for about 10 minutes (stir often). Add the spinach and stir until combined. Remove from the heat and serve!

One-Pot Recipes for Soup Lovers

5. Butternut Squash Soup

Ingredients: olive oil, 1 chopped yellow onion, sea salt, 3-pound butternut squash (peeled, seeded, and cubed), 3 chopped garlic cloves, fresh sage, minced fresh rosemary, grated fresh ginger, 3-4 cups vegetable broth, black pepper

Start by sauteing an onion (with salt and pepper) in a large pot before adding the squash. Cook until both the onion and squash are soft. Add the garlic, sage, rosemary, and ginger until fragrant (about 1 minute). 

Now add three cups of broth and bring it to a boil before covering and simmering for 20 to 30 minutes. Once the squash is tender, let it cool, and pour it into a blender. Blend until smooth, season to taste.

4. Homemade Chicken Noodle Soup

Ingredients: 6 cups chicken broth, 1 can cream of chicken condensed soup, 1 cup sliced carrots, 1 cup sliced celery, 1 chopped onion, 1½ cups cooked chicken, dried parsley, 1 teaspoon chicken base, black pepper, 3 cups uncooked egg noodles 

First, you’ll need to cook your chicken and shred it (or cut it into cubes). Then add the chicken, broth, cream of chicken soup, carrots, celery, onion, parsley, chicken base, and pepper into a large soup pot. 

Bring the contents to a boil, cover the pot, reduce the heat to medium, and let it simmer for about 10 to 15 minutes (until veggies are desired softness). Add the noodles and cook for 10 minutes (until tender). 

3. Lentil and Sausage Soup

Ingredients: 16 ounces of Italian sausage (sliced), olive oil, 1 chopped onion, 1 chopped carrot, 1 chopped celery stalk, 8 cups broth, 1 cup water, 16 ounces of lentils, 2 medium potatoes (cubed), 1 tomato (diced), 2 minced garlic cloves, salt, pepper, dried oregano, fresh parsley

Start by browning the sausage over medium heat until cooked through. Remove the sausage from the pot, and set it aside for later. Add the oil, onions, carrots, and celery to the pot and saute until soft. 

Next, add the broth, water, lentils, and potatoes. Bring it to a boil, and then reduce the heat to medium-low – cover and cook for 20 minutes. Add the tomato, garlic, oregano, salt, and pepper – cook for 10 minutes. 

Once the lentils are done, stir in the sausage and serve!

2. French Onion Soup

Ingredients: 6 large onions, olive oil, butter, 1 teaspoon sugar, salt, 2 minced garlic cloves, 8 cups stock, ½ cup dry white wine, 2 bay leaves, thyme leaves, pepper, 2 tablespoons brandy

Start by peeling and slicing your onions into thin pieces – you should have 10 cups of sliced onions. Add them to a pot with oil and cook for 15 to 20 minutes, then add oil, butter, and sugar to caramelize them.

Once the onions are browned, add minced garlic and cook for one more minute. Add the wine to help deglaze the pot and scrape the browned bits from the bottom and sides before adding the stock. 

With the stock (as well as the thyme and bay leaves) in the pot, bring it to a simmer and cover on low heat for about 30 minutes. Discard the bay leaves before serving, and add brandy if desired. 

1. Italian Wedding Soup

Ingredients: cooked meatballs, olive oil, 1¼ cups diced carrots, 1¼ cups diced onion, ¾ cup diced celery, 4 minced garlic cloves, 5 cans (14.5 oz) chicken broth, 1 cup dry acini de pepe, 6 ounces fresh spinach

Start by making your meatballs. For this, you’ll need 16 ounces of ground beef (or combination of pork and beef), ½ cup bread crumbs, parsley, oregano, shredded parmesan, 1 large egg, salt, and pepper. 

Combine everything in a mixing bowl, and mix it well. Shape the mixture into small meatballs, place them in a pan, and cook them until browned all the way through. Set them to the side – you’ll need them later.

Now the soup. Start by adding oil, carrots, onions, and celery to a pot and saute until soft. Add the garlic and saute for one more minute before pouring in the chicken broth and bringing everything to a boil. 

Once boiling, add in the pasta and meatballs, reduce the heat to a light boil, and cook until the meatballs and pasta are cooked through. For extra nutrition, add spinach and cook for one more minute.

What Are Your Favorite One-Pot Recipes? 

The recipes above are an excellent way to get your feet wet in the ever-evolving world of one-pot recipes – but don’t feel like you need to follow them ‘to a T.’ In fact, we encourage you to experiment with them!

And when you do, come back and share your findings with us!

One of our anonymous readers could certainly use everyone’s help. 

“Anyone have any good light crock pot recipes? I am pregnant and do not feel like being on my feet long to cook dinner,” they wrote in our Answers by Mamas Uncut community – a question we see quite often!

You can join the conversation and share your recipes by clicking here. 

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Sharing recipes with one another is a great way of preserving and passing on cultural heritage, familial traditions, and personal stories from one’s past – and we can’t wait to see what recipes you come up with!