8 One-Pot Meals That Blew Up on Pinterest

Updated 12/24/18
one-pot meals
Real Housemoms

While we could sing the praises of our favorite single-pot cookware every day, you don't have to take our word for it. Take, for instance, the millions of Pinterest users who've saved one-pot recipes to whip up later, and no, we're not blowing hot steam here. For the Instant Pot alone, the social sharing platform has nine million meals that can be cooked up with the seven-in-one appliance.

But the Instant Pot isn't the only multi-use kitchen gadget that amateur and pro chefs count on to save precious cooking time. The classic Dutch oven and the electric slow cooker are also trusted by hands-on gourmands to create delicious, mouthwatering dishes in either a fraction of the original recipe's time or conveniently throughout the day with a set-it-and-forget-it mode. With all of that in mind, we tapped Pinterest's data team to punch the numbers and reveal the most popular one-pot recipes on the entire sharing platform.

Topping the list is The Recipe Critic's chicken mushroom stroganoff, which is the number one slow cooker recipe, according to Pinterest. At 297,000 saves, Healing Gourmet's fall-off-the-bone chicken for the Instant Pot was the second most popular recipe that garnered 178,000 saves.

Curious about the rest of the list? See all eight of Pinterest's top one-pot recipes below, along with a few of our favorite kitchen appliances and essentials.

1. The Recipe Critic's Slow Cooker Chicken & Mushroom Stroganoff

The Recipe Critic

Ingredients

Boneless skinless chicken breasts, cubed
Sliced mushrooms
Cream of chicken soup
Dry onion soup mix
Salt and pepper to taste
Fresh parsley, chopped for garnish
Large egg noodles for serving

Boneless skinless chicken breasts, cubed
Sliced mushrooms
Cream of chicken soup
Dry onion soup mix
Salt and pepper to taste
Fresh parsley, chopped for garnish
Large egg noodles for serving

Directions

Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium-sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.

Cook on low for four to six hours or high for three to four. Serve over noodles and top with fresh parsley and salt and pepper.

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2. Healing Gourmet's Fall-Off-The-Bone Chicken

Foodie Crush

Ingredients

Organic chicken
Organic virgin coconut oil
Paprika
Chicken bone broth
Dried thyme
Black pepper, freshly ground
Lemon juice
Sea salt
Garlic cloves, peeled

Organic chicken
Organic virgin coconut oil
Paprika
Chicken bone broth
Dried thyme
Black pepper, freshly ground
Lemon juice
Sea salt
Garlic cloves, peeled

Directions

In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.

Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook six to seven minutes.

Flip the chicken and add broth, lemon juice, and garlic cloves.

Lock pressure cooker lid and set for 25 minutes on high.

Let the pressure cooker release naturally.

Remove from pressure cooker and let stand for five minutes before carving.

Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker $100
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3. Peas and Carrots' Healthy One-Pot Enchilada Pasta

Life As A Strawberry

Ingredients

Chickpea pasta
Red enchilada sauce
Refried beans
Crushed tomatoes
Vegetable broth
Corn, frozen or canned
Black beans
Chili powder
Cumin
Salt and pepper
Sharp cheddar or havarti cheese, grated

Chickpea pasta
Red enchilada sauce
Refried beans
Crushed tomatoes
Vegetable broth
Corn, frozen or canned
Black beans
Chili powder
Cumin
Salt and pepper
Sharp cheddar or havarti cheese, grated

Directions

If you plan on popping this bad boy in the oven to melt the cheese, use an oven-safe pot/pan and pre-heat your oven to 350 degrees Fahrenheit. Prefer to stir the cheese into the pasta? Skip ze oven.

First combine your enchilada sauce and refried beans and whisk together to mix well. This unsuspecting combo amps up the flavor, adds luscious thickness and boosts the protein/fiber content of your zest red enchilada sauce.

In a large skillet over high heat, add half of the bean-spiked enchilada sauce, crushed tomatoes, vegetable broth, and chickpea pasta.

Bring to a boil, then add corn and black beans (as much as you'd like!) and season with chili powder, cumin, salt, and pepper.

Cover and reduce heat to low/simmer, allowing the pasta approximately 20 minutes to cook or until your perfect level of al dente. Stir occasionally to prevent sticking.

Once ready, add any additional enchilada sauce to taste. I like to save some to pour over my pasta when reheating leftovers, as the pasta tends to soak up some of the sauce in the fridge (hello flavor infusion!)

Add your cheese. You can swirl it into the pasta or sprinkle on top and use an oven mitt to transfer pot to oven, uncovered, for about 10 minutes or until hot and melty!

Top with all your favorite toppings and enjoy! This delish dish tastes great the first day and equally awesome the next.

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4. Real Housemoms' Chicken & Broccoli Rice

Real Housemoms

Ingredients

Olive oil
Garlic cloves, minced
Onion, finely chopped
Long grain white rice
Shredded cooked chicken
Chicken broth or stock
Milk, full or low fat
Parmesan cheese, grated
Salt and pepper
Mozzarella cheese
Cheddar or Monterey Jack cheese
Broccoli

Olive oil
Garlic cloves, minced
Onion, finely chopped
Long grain white rice
Shredded cooked chicken
Chicken broth or stock
Milk, full or low fat
Parmesan cheese, grated
Salt and pepper
Mozzarella cheese
Cheddar or Monterey Jack cheese
Broccoli

Directions

Heat oil in a skillet with a lid or a large pot over high heat. Add garlic and onion, cook for three minutes until translucent.

Add rice and stir until translucent. Add chicken broth, milk, salt, and pepper. Place lid on and turn down to medium-low.

Cook for eight to 12 minutes (or until the rice almost done), then add chicken then broccoli on top (don't stir), place the lid back on until liquid is evaporated and broccoli is just cooked (about five more minutes).

Remove from stove. Scatter of cheese and place lid on again—residual heat will melt the cheese while the rice rests. Rest for five minutes then serve.

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5. The Recipe Rebel's Chicken Chow Mein

Life Made Sweeter

Ingredients

Canola oil
Boneless skinless chicken breasts, cubed
Red pepper, diced
Stringless snap peas
Shredded cabbage or coleslaw mix
Large carrot, peeled and shredded
Garlic cloves, minced
Ginger, minced
Red pepper flakes
Chicken broth
Soy sauce
Hoisin sauce
Whole grain spaghettini pasta

Canola oil
Boneless skinless chicken breasts, cubed
Red pepper, diced
Stringless snap peas
Shredded cabbage or coleslaw mix
Large carrot, peeled and shredded
Garlic cloves, minced
Ginger, minced
Red pepper flakes
Chicken broth
Soy sauce
Hoisin sauce
Whole grain spaghettini pasta

Directions

Add oil to a large pot and cook chicken over medium-high heat, just until mostly browned.

Add pepper, peas, cabbage, and carrot and cook for two to three minutes, until veggies are softened slightly.

Add garlic, ginger, and pepper flakes and cook one minute.

Stir in broth, soy sauce, and hoisin sauce and bring to a boil over medium-high heat. Add pasta and reduce heat to medium.

Cook the pasta, stirring frequently, for five minutes until pasta is separated (we don't want no clumps!) most of the liquid has been absorbed. Cover and cook for three to four more minutes until pasta is al dente or cooked to your preference. Serve.

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Heather Taylor Home Soho Black Placemat $25
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6. Yup, It's Vegan's One Pot Creamy Garlic Pasta

Yup, It's Vegan

Ingredients

Olive oil
Garlic cloves, minced
Shallot, finely chopped
Low sodium vegetable broth
Plain unsweetened non-dairy milk
Salt, plus more to taste
Fettuccine
Black pepper, dried oregano, and red pepper flakes to taste
Fresh basil or parsley, chopped

Olive oil
Garlic cloves, minced
Shallot, finely chopped
Low sodium vegetable broth
Plain unsweetened non-dairy milk
Salt, plus more to taste
Fettuccine
Black pepper, dried oregano, and red pepper flakes to taste
Fresh basil or parsley, chopped

Directions

Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.

Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about two minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.

Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.

Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired. Best served immediately, but leftovers will keep for three to five days in the fridge (cool completely to room temperature before boxing up and refrigerating).

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7. Belly Full's One Pot Chili Mac & Cheese

Belly Full

Ingredients

Extra-virgin olive oil
Garlic cloves, minced
Sweet onion, diced small
Lean ground beef
Salt and pepper
Low sodium chicken broth
Traditional or marinara pasta sauce
Mild diced tomatoes with mild green chilis
Mild chili beans (do not drain or rinse)
Chili powder
Uncooked elbow macaroni pasta
Shredded cheddar cheese
Chopped fresh parsley

Extra-virgin olive oil
Garlic cloves, minced
Sweet onion, diced small
Lean ground beef
Salt and pepper
Low sodium chicken broth
Traditional or marinara pasta sauce
Mild diced tomatoes with mild green chilis
Mild chili beans (do not drain or rinse)
Chili powder
Uncooked elbow macaroni pasta
Shredded cheddar cheese
Chopped fresh parsley

Directions

Heat olive oil in a large Dutch oven or pot over medium-high. Add onion, garlic, and beef; cook until browned, breaking up into crumbles, stirring frequently, about three minutes. Season with salt and pepper to taste. Drain excess fat.

Stir in chicken broth, pasta sauce, diced tomatoes with mild green chilis, beans, chili powder, and cumin. Season with a bit more salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes, stirring once near the end to prevent sticking. Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

8. Damn Delicious's Zucchini Mushroom Pasta

Damn Delicious

Ingredients

Spaghetti
Crimini mushrooms, thinly sliced
Zucchini, thinly sliced and quartered
Peas
Garlic cloves, thinly sliced
Fresh thyme
Kosher salt and freshly ground black pepper, to taste
Grated parmesan
Heavy cream

Spaghetti
Crimini mushrooms, thinly sliced
Zucchini, thinly sliced and quartered
Peas
Garlic cloves, thinly sliced
Fresh thyme
Kosher salt and freshly ground black pepper, to taste
Grated parmesan
Heavy cream

Directions

In a large stockpot or Dutch oven over medium-high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme, and four and a half cups water; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about eight to 10 minutes. Stir in Parmesan and heavy cream.

Serve immediately.

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Up next: Find out which slow cooker recipes are beloved by Martha Stewart.

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