I make rabbit spaghetti in mine all the time. You can use meatballs, chicken or whatever suits your fancy in the sauce. I know rabbit isn't everyone's cup of tea.
Make your base sauce as you usually do. I then add chopped red bell peppers, mushrooms, red onion and chopped "fresh" plum tomatoes (about 6). Then the good part, up to a cup of Merlot or a deep Burgundy along with 1/2 to 3/4 cup sugar (real sugar not Splenda or anything like that) Brown the rabbit add it to the cooker, seal it all up and cook on low pressure for about 1/2 hour or so. Tastes like you were simmering all day on the stove.
I cook cabbage rolls for about 20 minutes on low pressure.
Homemade beef chili the same way 20-30 minutes on low pressure.
Pork roast and sauerkraut for about 40 minutes on low pressure.