At 2 well, if I do something in the kitchen, I usually cook quicker meals.
For starters, I don't have any real cooking experiences under my belt and second, after 8 hours of work, some more hours in the stable I want to get home and not really do some complicated cooking procedures if you get my point.
If I get more experiences I may start ddoing that at one point or the other, but gaining that is abit difficult, so I wanted to start with something easier to follow before I start kitchen fires.
I would have chosen the Termomix, but the companys head is so far up their own ass regarding blind accessibility it's not even funny anymore.

Greetings Moritz.

There's lots of things you can do with very little effort.  Steaks, for instance, are about 5 minutes of work the day before, and maybe 10 minutes on a foreman grill the day you want them.  You can cook  a whole bunch at once and they keep a week in the fridge.  The instapot is a great idea, but it's only going to satisfy you for a couple months.  You'll use it forever, but if you're thinking every meal, nah.  it's going to become a like twice a week thing maybe.

pasta is another easy one: get a pot with a colander, basically a big basket that sticks inside, boil water, insert pasta for 10 minutes, lift colander, add pre-bought sauce from the grocery store.  Results will keep for 4-5 days.

Lots of other things like that.  Tacos are a bit more advanced but you can probably just do the taco meat in the oven instead of on the stove no problem: shove it in a baking pan and go. Also keeps for up to a week in the fridge.

You can also take any insert-meat-here recipe, get a vacuum sealer, make a huge batch of it, vacuum seal and freeze.  I did like half of college eating like that.  They'll keep in the freezer for months so, whenever I visited the family, I used the nice kitchen and/or let them use the nice kitchen on my behalf, then borrowed their vacuum sealer and just loaded up the freezer.  Grab one, cut it open, drop into microwave safe tupperware, lay lid loosely on top, microwave.  I'd have like 2-3 weeks of precooked meat in the freezer ready to go.

There's also microwave baked potatoes.  I don't remember what my thing for that was, but you basically get a special bag for it from wherever sells them, they're a pretty common thing to find in Florida and like $10 (and reusable/washable).  Stick potato in it, microwave for 5-10 minutes.  Add pre-bought potato toppings.

Assuming that you can get comfortable putting hot things in/getting hot things out of the oven, there's the entire world of oven lasagne and oven pizzas.  If you can't, that's an essential skill to develop because there's a whole world of 3-minute things you can do where you put something in, set a timer, and yank it out (and then, again, it keeps for days).  You'll want some hot mitts that you can wear like gloves, which you can get at most stores (the square ones suck, you really want it on your hand without having to fight with it).

I haven't ever actually followed through on this, but I did an experiment once to see how much food I could make at once, and the answer was like literally a month's worth in 4 hours.  That was my efficiency phase, and you have to have a bit of skill before you can cook 5 or 6 things in parallel using different appliances.  But cooking really doesn't have to be hard if you don't want it to be, even by I'm blind and have no experience standards, and you can still get lots of variety.

And let's not forget instant mashed potatoes, which is 5 minutes total usually.

Your pasta procedure is roughly what I do.  Keep in mind that you can double, triple, or quadruple pasta as long as you have a big enough pot, without having to lengthen the cooking time much if at all.

I never really did gravy and onions and etc in the vacuum sealer, but there's no reason it shouldn't work with a bit of planning (though liquids are tricky, if the gravy is made of milk it will separate, and in general freezing might have weird reactions with things that need to be thickened).  Most produce freezes fine, though with a slight loss of flavor.  Mostly I did pork chops and other dry meats.  You can add your sauce or whatever after the fact.  The magical word with meat IMO is brine, which is basically salt plus seasonings as a marinade (but look up how to do it--if you use too much salt it will be disgusting).

Specifically you cook the meat however you'd cook it, ground pork, a steak, whatever.  Let it cool. Vacuum seal it and freeze.

You don't technically have to vacuum seal it.  You can get ziploks or whatever and do that instead, but the vacuum sealer does a good job preventing freezer burn which you really want to do, if you're keeping stuff in there for a long period.

I'm not aware of cooking resources, but one of these days after Covid I should really follow through on finding a sighted friend and doing videos.  I find most of what's out there laughable, most O&M training is so focused on being safe that they never get to efficient, and if you look on youtube for stuff it's "Hi, I can make a sandwich, now be inspired by the blind guy making a sandwich".

The key to cooking stuff in a way that you can just not worry about meals during the week is twofold.  First, go big or go home.  Second, know how long things stay good.  I don't know a good resource for the latter other than Googling "how long does x stay good", and all the sighted people just look at it, so some rules of thumb, being on the safe side of the "did you know this bread is moldy" from a sighted friend just after you'd eaten a sandwich experience:

Meat, potatoes, and other produce in the freezer is good for up to several months, especially if you put it in the deep freezer if you have one.  Mostly, freezer things stay good forever, but everything in there will develop freezer burn, which is basically the water slowly working its way out and/or condensation, well, condensing.  So mostly it's more about loss of quality, not you getting terribly sick.  Freezer burn is really obvious, you can feel the ice crystals.

The following things are good for about a week in the fridge: any cooked meat, most fresh vegetables and fruit, most soft cheeses, most sorts of opened bread, fresh juice (e.g. no preservative), milk.  You will be able to tell if fruits and vegetables go bad easily, because they very obviously change texture/odor.  Same for milk.  You won't be able to reliably tell if meat, cheese, or bread have gone bad, so if you live alone and don't have someone sighted around your best bet is to pretend that it is and get rid of it even though this is wasteful, and only buy them when you're planning to use them.  Most recipes involving the proceeding have the same shelf life as their uncooked ingredients, for one reason or another, though cooking it will buy you a few days because the heat is kind of like a reset button.

Fridge things that keep longer include hard cheese like Parmesan and Cheddar, eggs, jam, ketchup and other sauces.  Hard cheeses are good for months, as are the sauces.  With the sauces the question you should ask yourself is "does it have lots of salt" and "does it have lots of preservatives".  If the answer is yes to both it's going to basically be safe forever.  Eggs will keep for several weeks, and you can tell if it's gone bad by shaking it and seeing if you can hear anything.  I don't think I've ever had a jam go bad, but I still cycle them every couple months because it just seems safest.

One odd one out for fridge stuff is premade tortillas.  If you get the ones that come from a factory and which aren't home-made, e.g. in a sealed bag from the store, those can be good for up to a month before opening (but check the expiration date on the brand you pick a few times so that you know roughly how long).  The week timer only starts once you open them, which also holds true for a lot of other sealed goods.

Outside the fridge, peanut butter, sugar, anything in a can or mason jar is good basically forever until opened.  Dried pasta and rice are good for years at a time.  You can go to Amazon, get a big thing of rice or pasta, and let it last you 6+ months no problem.

What you want to do is plan recipes around the above, so that whatever you cook lasts however long you want it to last.  You could feasibly cook once every 2 weeks if that's really what you want to do, though getting some lunch meats, cheese, and tortillas makes for a quick and inexpensive 5+ lunches, no cooking required.

@8
Depends what you mean by cook.  Are you  trying to do something specific?

Easy modes for meat in general include simmering, foreman grill, baking and broiling.  In simmering the goal is that it *does* fall apart, so if that's what happens then congratulations, you have succeeded.  The others don't require you to touch it beyond putting it in a pan.

But given that it's falling apart for you, I assume this is the stove with a spatula.  Things you can do to help with that include getting a square pan, getting a deep (1-2 inches) pan with a right angle at the side rather than a slope, cooking it longer before you try to flip it, and using plastic spatulas.  If you were taught to grab it with a fork this is fine, except that the fork itself will pull softer things apart if you're not gentle with it.  A lot of spatula stuff also counterintuitively goes better if you're quick: if you try to just slowly slide the spatula under all you're going to really do is push the meat around.  I can't quite describe the motion, it's sort of a sharp sideways flick of the wrist or something.  But for what it's worth I don't think spatulas ever become super easy fore any of us.

I do have one advanced spatula tip, but it kind of requires being good at coordination and is scary, so don't try it unless you're confident.  The top side of things like chicken breasts or hamburgers in a pan is usually cool enough that you can actually touch them briefly.  If you have a very light touch you can actually touch it while you're getting it onto the spatula.  But the danger is that haha oops, you touch the pan itself.  Mind you, when cooking meats on the stove, it's usually the case that the pan is cool enough that even that isn't really going to hurt you that badly, maybe just a small blister.  I'm not saying that's what should happen, or that it's what does happen either, only that it's safer than your emotions would have you believe.  Remember: your fingers are meat, too, and it's taking the pan 5-10 minutes to cook that chicken breast, so a half second touch or less is going to be very unpleasant, but not hospital unpleasant.

The above goes completely out the window for anything with a sticky sauce however: sticky sauces are like napalm, you can't just move your hand away after a second when your fingers start to get too hot.

For anyone serious about stove cooking, learn basic first aid for burns, even if you're not a crazy madman who is just like "hand within half an inch of the pan? No big deal".  What I do is actually really safe for me, because I've just got super good coordination skills, but even if you do the O&M specialist sanctioned strategies that suck all enjoyment out of cooking for the sake of safety things can go wrong.

I think my worst burn was that time I made candied pecans and accidentally dripped molten sugar on my hand, it was a blister about a half inch across and didn't even involve doctors, and I've been cooking for myself at a pretty advanced level as blind people go for around 10 years.  I've said this on here a lot: respect the kitchen, don't fear it.  SO much of this can be made safe if you just plan things out in advance and know where all the skillets and knives and stuff are at all times.

Yeah, just stick salmon in the oven or in a foreman grill.  Salmon is like super hard expert mode for spatulas.  Chicken, pork, and steak won't separate on you, but salmon is flaky, meaning that it's basically a bunch of layers that loosen up as it cooks.  Pull it apart with your fingers when it's on your plate sometime and you can see what I mean.  Most other fish is the same to one degree or another, but most other meats aren't nearly so bad.

Flipping salmon is totally doable, I've done it, but it's not where I'd start learning.

I myself have the wifi Instapot. the pot is a bit tricky but its dueble.  I also have a map out of the keys if you decide to go with that one.  Depending on what you have to cook the map out will do for most things, unless you need to set a timer, or change the preasure settings, but otherwise most of the pre-programmed settings such as slow cook, saltae, meat, and stuff like that are preset to their correct settings.

Just going to throw out that it's probably not best to rely on the phone apps that get human assistance in order to run your cooking appliances when there's a bunch that don't need it.  In the worst case you learn to use the stove, which really isn't that much harder for this stuff, but there's so many options out there still with knobs, wi-fi, etc etc etc.

Like i said if you get the wifi app, it takes some getting used to.  If you go that rought i can help

Cooking+apps - hmm, strange solution.

When using the instant pot, I have never used any of the presets.  I only use the arrows, the saute, and of course the manual buttons.  The neat thing about the instant pot duo nova is that it will remember your cook time; set it for six minutes last time? press manual and it's on six minutes still.  Every recipe I have encountered cooks at high pressure.  As a side note, I've made everything from a chocolate lava cake to a meatloaf and mashed potatoes to hard boiled eggs in mine.  They are versatile and one of my favorite appliances.

As for flipping things, for chicken breasts and a good non-stick pan plus a tiny amount of olive oil I won't even use a spatula to flip things.  I'll just reach in and flip it over.  Same with french toast, thicker pork chops, and a well put together berger patty.

One thing that I've started using the past six or so weeks because I wanted more variety in my meals (I got bored of the same ten fifteen things) is to sign up for either a meal delivery service like home chef, plated, big oven.  They will teach you great cooking techniques as well as provide interesting food.  I'd never have had a butternut squash and potato chowder with crispy prosciutto on top ever in my life, but that was one of the meals that was sent my way, so, I ate it.  Fucking delicious is the only way I can put it.  The only drawback with a service like that is there is a lot of waste--boxes, ice packs, bags.  Another alternative that is worth considering is something like platejoy that gives you recipes and a grocery list but you do the shopping.

I'm the guy that will plan for a week's worth of food.  I'll usually do an instapot or slowcooker thing, quick five ten minute meal, and a couple of more involved ones.  On the weekends, tipicaly sundays, I go all out with a roast or a half rack of ribs or something once or twice a month, depending on the sales in my grocery store.  Just whatever you do, for your walet's sake, don't order take out/delivery from Uber Eats or something like that the majority of the week.  With a little practice you can cook food just as good, if not better, and save a shit load of money, and when you do order in/go out it's more of a treat that is enjoyed rather than a chore.  Side note, deciding what you want and ordering it and waiting takes longer than making a menu and cooking for yourself, I'm convinced of that!