7 easy one-pot meals from Michelin-starred chefs for when you don't want to do the dishes

Ryan Ratino, the owner and chef of Bresca in Washington, DC, told Insider that he loves cooking mussels in ale.

"This dish is incredibly simple, but very satisfying," he said. "You just need some garlic, thyme, parsley, butter, and a good ale."

And don't forget the bread.

"If you're like me, you'll grab a good baguette from your bakery to soak up all the juices at the bottom of the pot," Ratino said.

New Zealand chef Josh Emett told Insider that he loves whipping up lamb biryani when his friends come over to watch rugby.

"I make a version which involves adding all the ingredients — including the rice — in the pan and baking it in the oven," he said.

Emett first cooks the lamb mince, frying it with onion, garlic, garam masala, and saffron.

"Then add in the rice and your liquid, I use a mix of chicken stock and coconut cream," Emett said. "It's great to make ahead of time for a simple dinner, or reheat if you make extra — which we always do."

"This dish satisfies so many cravings with the comfort of a rice bowl and spicy flavor," he said. "It's also packed full of goodness with the charred, roasted veggies."

Kevin Meehan, the owner and chef of Kali Restaurant in Los Angeles, told Insider that his wife and daughters love when he makes gumbo for dinner.

Meehan dices up a slew of veggies for his gumbo — incuding carrots, onions, peppers, and potatoes — before sprinkling paprika, cumin, and garlic on them for flavor.

He mixes the vegetables with shrimp stock and a can of diced tomatoes, then adds his homemade roux — a mixture of melted butter and flour — to thicken the soup.

Meehan always pours the gumbo right on top of some hot white rice and chilled prawns, which he's already blanched "just for a second" in hot water so that "they tighten up."

"The residual heat of the gumbo will heat up the prawns, so you don't overcook your shrimp," he said. "Then, you just go to town."

Pro tip: If you don't mind the extra work, Meehan recommends peeling the shrimp yourself and using the shells to create your own shrimp stock with onions, carrots, and celery.

"A lot of people are afraid of doing braised items at home," Shim, the head chef at Manhattan restaurant Cote, told Insider. "But if you have an Instant Pot, braising becomes one of the easiest things to execute at home."

Shim throws his short rib cubes into the pot with carrots, daikon, onions, and chestnuts.

He covers everything with a "very simple" mixture of soy sauce and sugar, and leaves the ribs to cook for an hour to an hour-and-a-half "until the meat is tender."

"It's always been spot on," he said.

Shim chops up leeks, potatoes, onions, and garlic for the soup before throwing them in his Instant Pot with "a little chicken stock."

"Let it cook for about an hour to an hour-and-a-half, until everything is tender," he said. "Then blend everything together in a food processor."

"It makes it creamy. Instead of having chunks of leeks or potatoes, it becomes a very creamy and starchy soup."

Shim said the soup is perfect for chilly days.

"When it's rainy or muddy outside, I always try to make this at home," he added.

Gresham, who runs Acquerello in San Francisco, told Insider that the secret to any easy risotto is to "picture three key flavors."

"Don't be afraid to stay simple and let the flavors sing," she said. "And add minimal amounts of butter and cheese — if even needed — to finish."

Gresham believes that "any and all veggies" work great in risottos, "especially leftovers." Her other favorite flavor combinations include: tomato, basil, and cheese; wine, cheese, and herbs; and seafood with saffron.

"Caldo de pollo was introduced to us years ago by our nanny, who was from El Salvador," Gresham told Insider. "She was an excellent cook, and I always looked forward to having this dish."

The Latin American soup features chicken broth and plenty of vegetables.

"It's made with a whole chicken, corn on the cob, chayote, yucca, green beans, celery, onions, and carrots," Gresham said. "And it's garnished with fresh cilantro and a squeeze of lime. It's very satisfying and nutritious."

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