5 Easy One-Pot Meals on a Budget (Perfect for Busy Nights)

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Using water with bouillon cubes can cut costs while still providing flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Add 1.5 cups of water to the Instant Pot.

Add 1 packet of onion soup mix and 0.5 teaspoon of celery seed to the pot.

Add 2-3 cloves of minced garlic to the pot.

Wash the country-style ribs and season with salt and cracked black pepper.

Put the lid on the Instant Pot, set it to sealing, and pressure cook on high for 50 minutes.

While the ribs are cooking, prepare the cabbage and carrots.

Use flathead cabbage and thinly slice it, saving some for another day.

Scrape the carrots and save the shavings for making bone broth later.

Set the carrots aside until it's time to add them to the pot.

Prepare the cornbread by mixing 1 cup of flour, 1 cup of yellow cornmeal, 4 teaspoons of baking powder, 0.5 teaspoon of salt, and 4 tablespoons of sugar in a bowl.

Add 1 cup of milk, 0.25 cup of vegetable oil, and 1 egg to the dry ingredients and stir until combined.

Grease a pan and let the cornbread mixture sit for about 2 minutes before baking.

Preheat the oven and bake the cornbread for about 20 minutes.

After 50 minutes, check the ribs in the Instant Pot to ensure they are cooked to an internal temperature of 145°F.

Add the carrots and cabbage to the pot, put the lid back on, and set it to cook on high for 5 minutes.

Let the Instant Pot cycle down for about 5 minutes after cooking.

Check the tenderness of the cabbage and carrots after the 5 minutes.

Insert a toothpick into the cornbread to check if it comes out clean, indicating it is ready.

Quick release the pressure from the Instant Pot and check the tenderness of the carrots and cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens