The Instant Pot MetaRecipe

Coat the bottom of the pot with the oil and set it to sauté. Sear the meat for a few minutes per side. Take the meat out, then brown the onion if present, throwing in the garlic at the last minute. Dump the meat back in along with everything else. Seal the pot and cook on high pressure for, I dunno, like 8-10 minutes for quick-cooking stuff like and poultry, scaling up to 20-25 minutes the more slow-cooking ingredients like red meat, dried beans, potatoes or pasta you have. Walk away and do other stuff. Manually release pressure whenever you eventually notice the timer has finished. Eat, then stick the leftovers in the fridge—but let them cool down first because you really shouldn’t put hot stuff directly into the fridge, that’ll raise the temperature and grow stuff in all the other leftovers.