I use it for all beans (from dry) I still soak them but the cook time is incredibly quick and then it just shuts…
I use it for stocks as well. I have made a cheaters chicken biryani… sauté the chicken pieces onions etc… add a cup of rice and a cup of water and spices (garam masala) seal and 15 min later… dinner (and not bad for such a reduction in time and complexity
Got one of these for my birthday last month and am still trying to figure out more ways to use it. In addition to the rice, grains, stock, etc already mentioned, I use mine to make boiled eggs. It’s super quick and they peel much easier than boiling on the stove.
I actually fund the IP less efficient for eggs with the pressure up, cook time and cool down. I steam them or boil for 13 min and then into ice water (that is the secret to a super easy peeling)
My first meal (yesterday, the day it arrived) was an easy one - white chicken chili. Put everything but the white beans in (I imagine that could be problematic at pressure for extended periods) and it was done in 15 minutes. I turned it on, went to my office to work, and next thing I know I hear it going off. Opened it up, everything was cooked as if it was there for well over an hour. SOLD.
I plan on beef stew next week, and for sure want to know the secret on short ribs - do you braise in the pot?
Honestly, any good pressure cooker recipe will translate well to an Instant Pot or similar model. Kenji has some great ideas on Serious Eats. I made the Chicken, Lentil, and Bacon Stew With Carrots in my Breville recently and they turned out great.