I own an Instant Pot and am shocked at how much use it gets (cooking for two). Avoid lean cuts of meat, as they’ll only dry out. When possible, use the natural release method for meats, to avoid having the proteins seize up during a quick pressure release.
Tough, marbled meats like brisket, pork butt (Carnitas, mmm), chuck roast and ribs are just begging to be pressure cooked. Fall of the bone pork ribs in less than1 hour. Arrange them vertically or in a teepee shape. If you’ll be shredding meat or breaking into small pieces (chile colorado is so good) you can cut time even more by starting with about 2" chunks. Remember that time is more dependent on thickness of the cut than on total weight. Chuck steaks will cook faster than a chuck roast, but if you stack the steaks one on top the other, use the timing for a roast.
Use natural release or a controlled release (let the steam out slowly) for beans and other starchy foods that can foam up, like oats and pasta. Adding some oil to the pot helps, but frankly, I don’t bother with pasta as it’s not much faster than cooking it on my induction range, because I use only enough water to cover the pasta and induction boils water so quickly. But beans! Yup.
Homemade stock, better than stovetop or slow cooker. See Kenji’s explanation: http://www.seriouseats.com/2014/01/ask-the-food-lab-can-i-make-stock-in-a-pressure-cooker-slow-cooker.html
Steel cut oats, beans, lentils, wild rice, all are much faster in your PC. Easiest-peeling steamed eggs with never any guesswork.
One of my favorite things is cream pies and cheesecakes. Perfect every time, with zero cracking and no overcooked edges. Get a 7" springform pan and try one of these recipes or vary the fillings. It’s the technique and timing that matter most. I made my first cheesecake without a crust, no problem. I cut a piece of parchment paper to fit the pan.
I cook these so often that I now dry and re-use my foil sling. BTW, this is the pan I use. No leaking! http://smile.amazon.com/gp/product/B000237FS0?psc=1&redirect=true&ref_=oh_aui_search_detailpage
Split pea soup. I used to slow cook it, but not anymore. I use Lorna Sass’ recipe (it’s nearly identical to mine) from Pressure Perfect (excellent reference book for techniques). It’s also on her website: http://lornasass.com/recipes/appetizers-and-soups#splitpea. Can’t beat it for a last minute dinner. I use a box of chicken broth and 2 cups water, adding more at the end if needed. I flavor it with ham base and some liquid smoke when I’m out of ham. Caroline wrote above that peas need to be soaked, but I found they don’t, cooking up tender and ready to be stirred into oblivion in 10 minutes, followed by a natural release. I get better beans after an overnight soak.
Mashed potatoes (7 mins, quick release) are much better than boiled b/c they sit in a steamer basket and don’t soak up all that water. Whole baby Yukons (1.5-2" dia.) also cook in 7 minutes. For potato salad, cook the eggs and potatoes together, with the eggs on top of the potatoes. Genius.
Risotto is as good as anything cooked on the stove and so much faster and easier with minimal stirring. http://www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/
I mostly use 2 websites for inspiration and tips, http://www.pressurecookingtoday.com and http://www.hippressurecooking.com. I can almost always find something that’s similar to what I want to cook.
My favorite cookbook is ATK Pressure Cooking Perfection. Here’s my detailed review: https://smile.amazon.com/review/create-review?ie=UTF8&asin=1936493411&channel=detail-glance&nodeID=283155&ref_=cm_cr_dp_wrt_summary&store=books#