Learning to cook in restaurants in my 20's has been one of the best gifts of my adult life. One of the hazards is I still make everything in 10 gallon pots! I do make use of the freezer.
Tonight I cooked a pound of lentils with some carrots that I chopped and a huge red onion chopped. I added the leftover German potato salad I made the other day* and added a splash of Chianti and Adobo and some more olive oil and a 1 pound bag of frozen spinach. It cooked for 30 minutes in the instant pot and tasted AMAZING, like it simmered all day. Now I am making Royal brand brown basmati rice to go with it.
*(with Yukon gold potatoes and red onion and red bell peppers)
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