I have an eggbites mold, and tried it once. I didn’t like them. I should try another recipe. I also have a springform pan, for the purpose of making cheesecake. I have use it many times. 
So the answer to “What do you make in your Instant Pot?” for me is, “cheesecake.”
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I cooked a whole chicken in my Ninja Foodi! I used this recipe here: https://thesaltypot.com/ninja-foodi-roast-chicken/
I think it was a 6lb which was a bit large, the skin didn’t crisp up as nice as I wanted but it was a big plus because it has been hot as of late and I didn’t feel like running the oven. Leftovers will be folded into chicken burritos. Yum! 
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I made apple and strawberry pie filling in the instant pot today. It ended up being worse than the stovetop method because the house didn’t fill with delicious smells. Sometimes it’s better to do it the slow way.
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Most recently, I made red beans and rice
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Pork ribs (+onions/peppers/beans). Slow cooker setting though, the last thing I did with the pressure setting was cauliflower.
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I cooked up a butternut squash last week. Faster than roasting, and fine for my purposes (to mush up with seasonings).
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Taiwanese beef shank has been my favorite thing to cook in the pressure cooker lately!
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Do you peel it and scoop out the seeds first or just plunk it in there whole?
Quarter it and scoop out the seeds, but don’t peel it. When done, scoop it out of the peel. Peeling butternut squash is the main reason I tend to not fix squash, so this is a big improvement!
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Everything I’ve made from Urvashi Pitre’s book Indian Instant Pot Cooking is my favorite! That thing is bookmarked to heck. Her Khichadi Rice and dal is my ultimate comfort food.
Aside from one pot meals, I make black beans for meals regularly. I make a big batch and then use silicon baby food freezer trays to freeze into individual servings for quick lunches.
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I know Amazon is Not Great BUT BUT BUT
Instant pots are on sale again for prime day today - 33% off
and straight up, if you’re considering getting one - do it. If you wonder how I spend ~$130 per month on groceries, the answer is the instant pot. We hemmed and hawed on it, and it’s hands down the best appliance I have bought.
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I cooked some red lentil dal with temper spice oil. I mixed some wheat flour, and rolled out a chapathi that I laminated with some ghee.
I have some Indian snacks that I use a toppings to add texture and another layer of flavor. After folding up with flatbread, I would douse a bite ever so often with some habanero vinegar sauce!
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Yum!
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Heck yes what time is dinner?
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Beans as step 1 (through 5) with the pressure-cook function. Five-bean chili to follow with the slow cooker function.
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does someone mind sharing their most successful yogurt recipe?
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I gifted one of my friends an Instant Pot for his wedding and would like to also send him some good mostly one-pot recipes that don’t suck and any nice compiled tips lists that anyone has saved!
If anyone has any to share, please do 
(looking at you @brute)
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So, I haven’t tried yogurt in it, but here’s my round-up of favorite things I make in the instant pot
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THANK YOU! I am printing many of these for myself, too 
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Make sure you have a good starter (we like Nancy’s). Boil the milk in the instant pot, let cool to “warm” temp on stove. Put it back in and add a spoonful of starter and stir it. Do the yogurt setting for 10-12 hours. We do it for longer in the winter when it’s cold at our house, like 16 hours. The longer you wait, the firmer and more tart it will be.
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