I often use mine as a slow cooker. Saute meat and onions, then slow cook into Mexican / Tex Mex dishes like birria, chilli, shredded chicken etc.
Also great for stock-based things that benefit from a long cooking duration, e.g. mushroom-flavoured Asian broths.
The nice thing with stuff like that is that you can more or less just start cooking, brown the ingredients that need browning (e.g. onion), and after that just chuck things in as you're ready. Chilli is a great example of that - start with saute for onions and beef mince at midday, then put it into slow cook mode and add the spices I want and a bit of stock. Chuck some dried chillis and beans in later, between meetings I might cut up some peppers and mushrooms and lob those in, some frozen sweetcorn towards the end, whatever I fancy. And then whether we're ready to eat at 7 / 8 / 9pm it doesn't really matter.
The other thing is roasting joints, so take a cheaper cut like chuck roast or brisket, stick it in there on top of some onions and some beef stock and then pressure cook. There are plenty of dedicated instant pot recipes out there that will tell you exactly how long to cook, when to let the pressure sit, when to actively release the pressure etc which makes things very easy.
