I've been using my Instant Pot for about 2 months. I bought it mostly for the yogurt function, so I could pour in a gallon of whole milk and do very little monitoring after I add the starter. I had been making yogurt for several years in a dutch oven. I found out then that I needed to heat the milk to 185 degrees and hold it there for several minutes to get a thick yogurt without adding extra stuff like milk powder or gelatin or straining the whey. With the Instant Pot, I just hit saute after it "boils" in stage 1, stir, and monitor with my digital thermometer for a few minutes before I turn it off to cool.
The other thing I like to make with the Instant Pot is beans. Just throwing in dry beans and some home-made stock, also cooked in the Instant Pot is so easy, and I love the texture of the finished beans.