Asklemmy

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

Ribs - easy to get super consistent results, pressure cooking helps keep moisture in. (https://www.pressurecookrecipes.com/easy-bbq-instant-pot-ribs/)

Clam chowder - creamy New England style, I add extra 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 (https://recipes.instantpot.com/recipe/new-england-clam-chowder-2/) My additions: To make it more hearty and thick I do 3 cans of clams instead of 2, 4ish strips of bacon bits, an extra stalk or 2 of celery, between 1.5 and 2 lbs of potatoes instead of 1, and parsley and paprika in the same amounts as the thyme and oregano.

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 (https://pressureluckcooking.com/instant-pot-spaghetti-carbonara/)

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) (https://www.tasteofhome.com/recipes/instant-pot-corn-chowder/)

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.

(Edited to add recipe links)