Dried beans (includes garbanzo etc). With an automatic pressure cooker like that cooking dried beans goes from an ordeal where you have to soak them overnight and watch a pot for 5 hours and probably get indigestion because they're undercooked anyway to, spend 2 minutes throwing in the beans and water and pressing the button and then come back sometime between 1-5 hours later to perfectly cooked beans. Save money and space in your pantry getting rid of cans.

Anything sous vide (if yours has a sous vide button). You can use ziplock bags in Leiu of a vac sealer. Chicken or steak sous vide and then quick seared in a hot pan for color is the best.

Olive Garden style Chicken Gnocchi soup (dozens of copycat recipes online). You can buy pre-packaged gnocchi or make it yourself. Get a loaf of French bread to toast cheap at the grocery store and it'll blow your mind.

Basically any Chili recipe can be made 5-10x faster pressure cooked. No need to simmer it for hours.

Use it as a rice cooker. Pressure cooked white rice tastes like Chinese restaurant sticky rice and take 10 minutes. Get a box of frozen orange chicken from Costco and you've got Orange chicken over rice in about 18 minutes. Or cook some refried beans, brown rice, and fried eggs for a quick breakfast. Nothing beats a salt and pepper runny yolk egg soaked into rice.

Hard boiling eggs you mentioned already, but if you like egg salad it's a great way to make easy peal boiled eggs for mashing into egg salad in the fridge.

Those are just a few things I use mine for ranging from moderate to simple.

It’s basically a pressure cooker, so…..

https://www.foodnetwork.com/recipes/alton-brown/pressure-cooker-chili-recipe-1942714.amp

Here's my favorite recipes, I use it every week:

Ribs - easy to get super consistent results, pressure cooking helps keep moisture in. (https://www.pressurecookrecipes.com/easy-bbq-instant-pot-ribs/)

Clam chowder - creamy New England style, I add extra seasonings to amp it up. The clams I get in cans and bottled clam juice so the only non-shelf-stable ingredients are onions, carrots, celery, and garlic (https://recipes.instantpot.com/recipe/new-england-clam-chowder-2/) My additions: To make it more hearty and thick I do 3 cans of clams instead of 2, 4ish strips of bacon bits, an extra stalk or 2 of celery, between 1.5 and 2 lbs of potatoes instead of 1, and parsley and paprika in the same amounts as the thyme and oregano.

Spaghetti carbonara - my new cook book addition. grating the cheese adds more work, but overall still very simple as far as instant pot recipes go - saute the pancetta and reserve, saute onion and garlic, pressure cook pasta in broth, stir in butter, cream, cheese, egg, and pancetta when done (https://pressureluckcooking.com/instant-pot-spaghetti-carbonara/)

Corn chowder - really similar to the clam chowder but good for if you're not feeling seafood, like most of the recipes I favorite, the steps mostly amount to dumping all the ingredients in, pressure cooking, and stirring in something extra at the end (in this case cornstarch and half&half to thicken) (https://www.tasteofhome.com/recipes/instant-pot-corn-chowder/)

I also use the instant pot some for other recipes but I lean heavily towards 1 pot meals and stuff where I can get away with putting 90% of the ingredients in for the pressure cooking step, that does mean a lot of soups but I'm working on adding more pasta dishes to my repertoire.

(Edited to add recipe links)

A lot of my use for my instant pot is to make batches of chicken stock to stick in the freezer.

Other than that these are a few of my most frequent recipes:

Spicy Instant Pot Carrot Soup
Chicken Tikka Masala
Chicken Adobo
Cilantro Lime Chicken

The last one isn't really a pressure cooker recipe, but you can make nearly any slow cooker recipe a pressure cooker recipe by just cooking it under pressure for about 30-45 minutes.

Love making risotto in mine. Easy weeknight meal (depending on the recipe).

• Easy Vegan Pressure-Cooker Miso Risotto - my favorite recipe. I'm not vegan, it's just really good.
• Pressure cooker corn risotto - also pretty easy, and you can absolutely sub canned or frozen corn if you don't have/want to deal with corn cobs. Just bring frozen corn up to temp on saute mode before you start pressure cooking.
• Pressure cooker mushroom risotto - very tasty but more of a weekend project for me. That many mushrooms can get $$.

How do you vacuum seal things with liquids? Mine says absolutely no liquids, like if it gets a single drop of moisture on it, the company will come shoot me

Indeed