I used to own an instant pot. Those are great. I gave it away when I moved and now I just have a regular pressure cooker, which is also really great.
My quickest and easiest, but still yummy thing to make is chickpeas. I soak them overnight. Pick out the ugly ones. Drain the water. Barely cover them with fresh water (since they’ve already soaked, they don’t need tons of water). Then I heat the pot on high until I hear the pressure noise, switch it to low heat, and let it cook for 15-20 minutes. Then I turn off the heat and let the pressure out naturally.
Once they’re done I sometimes just eat a bowl of them with nothing more than olive oil and salt. Yum.
One of my other favorite dishes is a bit more elaborate but still simple and healthy: split pea soup. I don’t soak the peas but I do rinse them. I put them in the pressure cooker with a bay leaf, chopped garlic and onions, diced potatoes and carrots, and I’ll cover the whole thing with a decent amount of water. Then, like the chick peas, I’ll let the pressure hiss, then put it on low heat for 15-20 minutes. I let the pressure naturally release.
Sometimes I’ll sautée even more onions and garlic in a separate pan with avocado oil on low heat for a while, until they look like they’re getting caramelized (fucking yum).
When the soup is done, I’ll remove the bay leaf, add the extra onions and garlic (if I did that step), add some salt, then use an immersion blender. It’s SUPER IMPORTANT to remove the bay leaf if you use an immersion blender.
Then when I eat it, I put a decent amount of olive oil and make sure the salt level is tasty. Even better if I have spicy olive oil around :)
Pasta isn’t particularly healthy, but it’s not bad in moderation.
I wouldn’t think of it as unhealthy, especially with home prepped sauce/toppings. Though after posting this I did notice the call out for healthy specifically, which I would tend to think of more so as high fiber and or high vegetable dishes.
Not necessarily quick, but low effort, I’d go with congee. Boil rice, roughly half a cup to 5 or 6 cups water, reduce to simmer until a velvety porridge . I usually do 1.5 or 2 cups at a time though, and have plenty of leftovers. Top with soy, fish sauce or what takes your fancy, and whatever roasted vegetables you want. Really you could add anything and not go wrong. Not necessarily quick , but low effort and pretty set it and forget it
I live in the US, where a ton of people are diabetic, so they need to limit their intake of refined carbs like pasta. It’s not inherently unhealthy.
Agree with the congee. When I’ve been really sick and unable to cook or eat, I’ve just added some carrots and chicken broth in the rice cooker (still easy in a pot if you don’t have a rice cooker).