Someone said a slow cooker - I can also add a pressure cooker. Just add the ingredients, seal it, walk away, 30m-1h later your soup/stew/porridge or even rice is ready. No need to overthink it.
Cooking needs some practice and a bit of patience. I only learned to cook in my late 20s. In time I learned how long a particular ingredient needs to sit in the oven and at which temperature (it’s almost always 30m at 180-200°C), and which spice goes with which meat. I use a lot of canned veggies and readymade spice mixes - curry, chili con carne, they are so much easier this way. Also, make sure there is enough salt, the lack of salt can really make any food bland. Oh, and butter. You can never go wrong with butter. Fry your eggs in butter (lower temp, it burns quickly), add it to your boiled rice with a pinch of salt, it’s really versatile and adds a butt load of flavor.
We’re using a self hosted Nexus instance at work. You probably don’t need all the features it offers, but it does its job really well. For free, too.