One-pot wonders

One-Pot Early Fall Minestrone

Serves: 6 to 8

• 2 tablespoons extra-virgin olive oil • 1 yellow onion, chopped • 2 carrots, chopped • 3 stalks celery, chopped • 4 cloves garlic, minced • 8 to 10 cups chicken broth • 1 (28-ounce) can crushed tomatoes • 1 (14.5-ounce) can chickpeas, drained and rinsed • 1 Parmesan rind, plus freshly grated Parmesan, for serving • 2 teaspoons dried oregano • 1 teaspoon dried thyme • 1 bay leaf • 2 zucchini, diced • ½ cup dry small pasta, such as macaroni • 1 bunch Swiss chard, chopped • ½ cup chopped fresh basil • Salt and freshly ground black pepper Add olive oil to a large Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring often, until softened, 8 to 10 minutes. Add the garlic and cook until aromatic, about 1 minute.

Stir in 8 cups of the chicken broth, along with the tomatoes, chickpeas, Parmesan rind, oregano, thyme and bay leaf. Bring to a boil, reduce the heat to low and simmer, stirring occasionally, until fully flavored, 15 to 20 minutes.

Stir in zucchini and pasta, and simmer until tender, about 7 minutes. Add the chard and continue to cook just until wilted. If a thinner consistency is desired, add additional chicken broth.

Discard the Parmesan rind and bay leaf, and stir in the basil. Season to taste with salt and pepper, and serve topped with freshly grated Parmesan.

Instant Pot Applesauce

Serves: 6

• 2 Granny Smith apples, peeled, cored and thinly sliced • 2 Honeycrisp apples, peeled, cored and thinly sliced • ½ cup water • Juice of ½ lemon • 1 tablespoon honey • ½ teaspoon ground cinnamon

In an Instant Pot, combine all ingredients and close the lid. Cook on the manual function for 6 minutes, then release the pressure when the timer sounds. Use a spatula or potato masher to break down the apples. Alternatively, if you prefer a smoother texture, puree in a blender or food processor. Cool, store in an airtight container, and refrigerate until ready to serve.

Instant Pot Beef Strogano

Serves: 4

• 2 pounds beef stew meat, cut into 1-inch cubes • Kosher salt and freshly ground black pepper • 3 tablespoons extra virgin olive oil • 8 ounces button mushrooms, quartered • 1 yellow onion, diced small • 2 cloves garlic, minced • 2 tablespoons all-purpose flour • ½ cup white wine • ¼ cup brandy • 3 cups beef broth • 2 tablespoons Dijon mustard • 1 cup sour cream • 1 (12-ounce) bag wide egg noodles, cooked according to package directions • Fresh chopped parsley, for serving

Turn the Instant Pot to the saute function. While pot is heating, season beef with salt and pepper. When the bottom of the pot is hot, add oil. Working in batches, brown beef on all sides, stirring occasionally, 10 minutes. When beef is browned, remove from the pot and transfer to a plate. Repeat with remaining beef, and return to the pot.

Add mushrooms and onion, and cook until mushrooms begin to brown and onion is translucent, 5 to 7 minutes. Add garlic and cook for 1 minute. Stir in flour and cook for 2 minutes, stirring constantly. Add wine, brandy, broth and mustard. Close the lid on the pot and change setting to manual. Cook for 15 minutes under high pressure or until beef is tender.

Open the lid and stir in sour cream until sauce is smooth. Add egg noodles and toss to combine. Divide among serving bowls and garnish with chopped parsley. Serve.

One-Pot Turkey Pumpkin Chili

Serves: 6 to 8

• 2 tablespoons extra-virgin olive oil • 1 yellow onion, chopped • 1 orange bell pepper, chopped • 2 cloves garlic, minced • 1 pound lean ground turkey • 2 cups chicken broth • 1 (14.5-ounce) can fire-roasted diced tomatoes • 1 (15-ounce) can pumpkin puree • 1 (4.5-ounce) can chopped green chiles • 1 ½ tablespoons chili powder • 1 teaspoon cumin • 1 teaspoon smoked paprika • ½ teaspoon kosher salt • 1/8 teaspoon cinnamon • 1 (15-ounce) can black beans, drained and rinsed • Salt and freshly ground black pepper • Shredded sharp cheddar cheese, for serving • Sour cream, for serving • Crumbled tortilla chips, for serving

Heat the oil in a large pot over medium heat. Add the onion, bell pepper and garlic and cook, stirring frequently, until tender, about 5 minutes.

Add the turkey and, breaking up the meat with a spoon, cook until browned. Add the chicken broth, tomatoes, pumpkin puree, green chiles, chili powder, cumin, smoked paprika, salt and cinnamon, and bring to a boil.

Reduce the heat to low and add beans. Cover and simmer, stirring occasionally, until fully flavored, about 25 minutes. Season to taste with salt and pepper.

Serve the chili topped with shredded cheese, sour cream and crumbled tortilla chips.

Instant Pot Pork Green Chili

Serves: 8

• 3 pounds pork shoulder, trimmed of excess fat and cut into 1-inch cubes • Kosher salt and freshly ground black pepper • 3 tablespoons vegetable oil • 2 pounds tomatillos, peeled and quartered • 3 poblano peppers, seeded and diced • 3 jalapeno peppers, seeded and diced • 1 yellow onion, diced • 4 cloves garlic, minced • 1 tablespoon ground cumin • 4 cups chicken broth • 1 bunch fresh cilantro, chopped • Tortilla chips, for serving • Shredded Mexican cheese blend, for serving • Diced red onion, for serving • Diced avocado, for serving Turn the Instant Pot to the saute function. While pot is heating, season pork with salt and black pepper. When the bottom of the pot is hot, add the oil and cook the pork shoulder in batches until browned on all sides, 5 to 10 minutes. Remove pork from the pot and transfer to a plate. Repeat with remaining pork until all pork is browned.

Return pork to the pot and add tomatillos, peppers, onion, garlic, cumin and chicken broth. Place the lid on the Instant Pot and change function to manual. Set the timer for 30 minutes and cook until pork is tender. Release the pressure and open the lid. Stir in cilantro and season to taste with salt and pepper.

Serve with tortilla chips, cheese, red onion and avocado.

Instant Pot Oatmeal with Dried Fruit

Serves: 4

• 3 cups water • 1 cup steel-cut oats • ½ cup dried apricots, sliced • ½ cup dried cranberries • ½ cup fresh blueberries • ¼ cup toasted pecan pieces

Place water and oats into an Instant Pot and seal the lid. Use the porridge function and set the timer for 6 minutes. After the timer sounds, release the pressure and stir, adding more liquid if necessary. Divide oatmeal among serving bowls and top with fruits and pecans. Serve.

Instant Pot Jambalaya

Serves: 6 to 8

• 2 tablespoons canola oil • 12 ounces Andouille sausage, sliced • 3 boneless, skinless chicken thighs • 4 ounces tasso or smoked ham, chopped • 1 onion, chopped • 1 green bell pepper, chopped • 2 celery stalks, chopped • 3 cloves garlic, minced • 1 ½ cups long grain white rice • 2 teaspoons Creole seasoning, divided • ½ teaspoon dried thyme • 2 cups chicken broth • 1 (14.5-ounce) can diced tomatoes • 1 bay leaf • 12 ounces peeled and deveined shrimp • ½ cup chopped green onions, for serving • Hot sauce, for serving

Press the sauté button on the Instant Pot, and add 1 tablespoon oil to pot. Add sausage and cook until browned, about 5 minutes. Remove sausage and set aside.

Add chicken thighs to pot and cook until browned, about 5 minutes. Remove chicken to a cutting board and cut into small chunks. Set aside.

Add remaining tablespoon of oil to pot, and add tasso, stirring and cooking for 1 to 2 minutes. Add onion, bell pepper, celery and garlic to pot, stirring and sautéing until onion is translucent. To prevent burning, add water as needed, scraping any and all brown bits off the bottom of the pot. Press cancel to turn off sauté mode.

Add the rice, 1 ½ teaspoons of the Creole seasoning and the thyme, and stir to coat. Stir in chicken broth, tomatoes and bay leaf. Stir in the reserved sausage and chicken.

Cover, twist to lock the lid, and turn the valve to “sealing.” Press the manual button, and set to 7 minutes at high pressure.

While the jambalaya is cooking, add shrimp to a bowl and combine with remaining ½ teaspoon Creole seasoning.

When the timer beeps, carefully do a quick release, turning the valve to “venting.”

Remove lid, add shrimp to pot and stir gently. Replace lid, and allow shrimp to cook in the residual heat until pink, about 10 minutes.

Serve jambalaya topped with chopped green onions and hot sauce on the side.

Sunday Pot Roast

Serves: 8

• 3 tablespoons canola oil • 1 (4-pound) boneless rump roast • 3 onions, sliced • 2 tablespoons Hungarian sweet paprika • 2 bay leaves • 1 sprig fresh rosemary • 1 sprig fresh thyme • 4 cloves garlic, crushed • 2 cups reduced-fat, low-sodium beef broth or homemade beef stock • 1 cup water • 1 cup dry red wine • Coarse salt and freshly ground black pepper • 2 pounds new potatoes, scrubbed • 8 carrots, cut into 1 ½-inch-thick pieces

Heat oven to 300 degrees.

Heat oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the roast and sear on all sides, 8 to 10 minutes. (A good dark brown sear is important and equals flavor.) Remove the meat from the pot and set aside.

Reduce the heat to medium. Add the onion and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Add the paprika, bay leaves, rosemary, thyme and garlic. Stir to combine and cook until fragrant, 45 to 60 seconds. Add the broth, water and wine. Bring to a boil. Return the roast plus any accumulated juices to the Dutch oven. Season with salt and pepper. Cover with a tight-fitting lid.

Transfer to the oven and bake for 1 hour. Turn roast, add the potatoes, carrots and stock, if necessary, cover and bake an additional hour or until tender.

Remove the pot from the oven. Transfer the roast to a warm platter. Tent loosely with foil to keep warm. Remove and discard bay leaves. Taste the sauce and adjust seasoning with salt and pepper. Spoon sauce and vegetables over roast and serve immediately.

Virginia Willis’ Vegan Vegetable Soup

Serves: Makes 10 cups

• 1 tablespoon extra-virgin olive oil • 8 ounces cremini mushrooms, quartered • 1 onion, chopped • 3 carrots, cut in ½-inch pieces • 2 stalks celery, cut in ½-inch pieces • 3 cloves garlic, minced • 1 (32-ounce) container low-sodium vegetable juice • 2 cups water • 1 (14.5-ounce) can whole or stewed tomatoes • 1 tablespoon miso or tomato paste • 2 bay leaves, preferably fresh • 1 sprig fresh thyme • 2 cups shelled fresh butter beans (about 1 ½ pounds unshelled) or frozen butter beans, thawed • 2 sweet potatoes, peeled and cubed (about 2 cups) • 4 ounces fresh okra, trimmed and cut into ½-inch pieces (about 1 cup) • ¼ teaspoon red pepper flakes, or to taste • Kosher salt and freshly ground black pepper

In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the mushrooms, onion, carrots and celery. Season with salt and pepper and cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the vegetable juice, water, tomatoes, miso, bay leaves and thyme. Stir to combine. Add the butterbeans and sweet potatoes. Bring to a boil over high heat. Reduce the heat to simmer. Cook until the vegetables are just tender, about 15 minutes.

Stir in the okra and continue to cook until tender, about 5 minutes. Stir in the pepper flakes and season to taste with salt and pepper. Ladle into warm bowls and serve immediately.