It's a great time and money saving device. Time saved is active cooking time much more than overall cooking time. If I was doing it again, I'd get the 8 qt instead of the 6 qt., mainly because I wish I could make larger batches of stock. My only complaint is the saute function is too hot, often more of a "burn the onions" setting.
Go-tos for me: risotto (fussy to make on the stove, great in the instant pot), beans, rice (I've never had a rice cooker though), stock, and soups.
Recipes: Serious eats, Ny times website (Melissa Clark published an instant pot cook book last year that has some good recipes), once you get the hang of it, pretty easy to adapt any soup or risotto recipe for the instant pot.