Here’s my favorite recipes, I use it every week:

Ribs - easy to get super consistent results, pressure cooking helps keep moisture in.

Clam chowder - creamy New England style, I add a lot of different seasonings to amp it up. The clams I get in cans and bottled clam juice so the only non-shelf-stable ingredients are onions, carrots, celery, and garlic

Spaghetti carbonara - my new cook book addition. grating the cheese adds more work, but overall still very simple as far as instant pot recipes go - saute the pancetta and reserve, saute onion and garlic, pressure cook pasta in broth, stir in butter, cream, cheese, egg, and pancetta when done

Corn chowder - really similar to the clam chowder but good for if you’re not feeling seafood, like most of the recipes I favorite, the steps mostly amount to dumping all the ingredients in, pressure cooking, and stirring in something extra at the end (in this case cornstarch and half&half to thicken)

I also use the instant pot some for other recipes but I lean heavily towards 1 pot meals and stuff where I can get away with putting 90% of the ingredients in for the pressure cooking step, that does mean a lot of soups but I’m working on adding more pasta dishes to my repertoire.