I cook a lot of certain things in my Instant Pot (pressure cooker). For me, the number one “savior” aspect of this appliance is the ability to cook frozen meat quickly and have it come out tasting like a million bucks. We have family meals together almost every night, and often one or more of our younger kids will invite a friend to join us. So the ability to grab a package from the freezer and put a superbly cooked platter of, e.g., chicken thighs on the table in less than an hour for unexpected guests is a big benefit.
The Instant Pot is also indispensable for being able to quickly cook soups and stews that taste like they’ve had days simmering on low and slow — especially ones containing dried beans and pulses. All autumn and winter our Instant Pot is churning out killer split pea soup (for one example) at least once a week; it takes only 18 minutes to cook and $1 worth of ingredients for multiple servings. With a household of growing teenagers and their hungry friends here constantly, we pretty much have an Instant Pot bubbling with something all week. If not split pea soup, then some kind of beef stew or vegetable soup.
Which brings me to another major feature of the Instant Pot for us: the keep warm function that can last several days at a time.
Fun fact: The Crock Pot was invented by a Jew for the purposes of having hot stew on Shabbat and holidays. Our family keeps these decrees and has found the Instant Pot to help out in similar ways.
If you make your own stocks, you can’t beat the Instant Pot for turning a 24 hour (simmer time) bone broth into a 60 minute bone broth — with the bones soft and edible at the end of it. It’s also great to be able to make batches of hard-cooked eggs in the Instant Pot without having to monitor a boiling pot on the stove. (They also peel easier than any eggs made with any other cooking method, IME.)
