search pressure cooker on Serious Eats website, lots of great recipes, I would say most are simple preps with maybe 8-10 ingredients

I mostly do green beans, pintos, butter beans. I also have a good recipe for a chicken, carrot and lentil stew. Kale is super quick, 10 mins or so. The dried beans can be done without the usual overnight soak in 30 mins max. My mom cooks green beans on the stove top for a good 2-3 hours. In my PC, it takes 30 minutes. 

I have a stovetop PC so I get 15 PSI. Electrics are 10-12 PSI so they take a bit longer.

Cooks Illustrated published a book called Pressure Cooker Perfection in the past year.  Not a huge amount of recipes, but it definitely got me started and was worth the nickels.  
Just this last weekend I tried "winging it", without a pressure cooker recipe;
Green Chile Stew:
5 or 6 green chiles (Hatch or similar), roasted, seeded, skinned and diced
1 box chicken broth
28 oz can fire-roasted tomatoes, diced
2 or 3 russet potatoes, diced but unpeeled
1 diced yellow onion
3 or 4 minced garlic cloves
1 Tblspn salt
1 tsp cumin
1/2 tsp ground black pepper
1 bloop of Tabasco
1 lb ground pork
1 Tblspn peanut oil
Saute onion in the oil until just beginning to brown, throw in garlic until fragrant, add pork and stir until it just loses any pink.
Throw in everything else, lid it up, and I cooked it for 25 minutes at "Low" pressure.  The tomatoes didn't fall apart like I wanted, but the potatoes did like I didn't want; next time I'll either run the tomatoes thru the food processor first, or use Yukon Gold or even red potatoes and cook a bit longer.  
Textures weren't perfect, but the taste was; YUM!  

A coworker who introduced me to these swears by the hard "boiled" eggs and mashed potatoes made in the Instant Pot.  I keep pretty low carb so I'm not into a wide variety of recipes but here are a couple of my favorites:

http://predominantlypaleo.com/instant-pot-shredded-salsa-chicken/

http://www.healthstartsinthekitchen.com/recipe/low-carb-pressure-cooker-pork-roast-with-mushroom-gravy/

https://stupideasypaleo.com/2016/07/14/instant-pot-bone-broth-recipe/

When I cut up a chicken I always save the backbone, neck & wing tips and freeze them.  The last recipe is nice because you can take all those parts frozen and make stock.

The cheesecake recipe I tried came from here: http://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/

I used a 6x2.5 round mold and cooked 33 Minutes instead of the 25 minutes recommended in method #2.  The middle was just a bit liquid so next time I will cook 35 minutes.  I may also try to put a layer of foil above the mold to prevent water spots.  I froze the crust before pressure cooking everything and it was surprisingly crispy.

For the ribs, I removed the membrane, rubbed with Dizzy dust, put 1 cup of water in the pot, placed meat on the trivet and cooked under high pressure for 20 Minutes (will cook 18 minutes next time).  Turned off heat (keep warm = off) and let the pressure come down to zero naturally (it is better for meat) about 10 minutes.  I then basted with BBQ sauce and broiled for 8-10 minutes on the low setting.

timing info here:  http://www.pressurecookrecipes.com/pressure-cooker-baby-back-ribs-cooking-time/