I think I love my InstantPot more than any other household item.
Last night I did a batch of chickpeas (35 mins on 'bean' setting) in it, then used the chickpeas to add to an aubergine and sweet potato curry (sauteeed off the veg and threw in the spices then added cocunut milk, tinned toms). Gave it about 15 mins on manual, sweet potatoes actually soft rather than rock hard like they are when done on stove top in same repice.
Rest of chickpeas will become hummus later on. I buy all beans and pulses dried - love not having to soak them overnight, boil them etc.
Did a batch of soup in it later on as well - carrot, parsnip, potato & red lentil (sautee veg, add stock, water, spices) hit 'soup' button, ignore.
There's a fantastic lentil ragu/'bolognese' recipe in the BBC Good Food Pressure Cooker book - uses a whole 500g bag of red lentils, is yummy and takes minutes.
I found a really good recipe for chana dhal dip in a cheap vegetarian pressure cooker cookbook from Amazon. The dip is yummy but if you halve the water and don't blend it it just makes a yummy dhal/base for a curry with the addition of prawns/chicken or whatever. Again once you've sauteed off the veg I think it takes about 10 mins.
I regularly make ratatouille it, sautee everything off then just give it 10-15 mins .
Fab for risotto too....no stirrring. Saute veg, quick fry off of rice and throw in wine/vermouth till that soaked up....throw in rest of liquid lock lid and bugger off.
Fab for rice pudding too....
...oddly I don't find the rice cooker setting much use, I find it over does the rice .
Ok I'm turning into an InstantPot fanboy...I' will shut up before I sound too insane ...but I do love it!