Chicken thighs are very versatile and an inexpensive protein, plus they are much more flavorful than the more expensive chicken breasts. Often times I will see our local grocery store sell large packs of them at really cheap prices. I've bought packs of like 12 thighs for only $3. You can easily pressure cook them with some Mexican seasonings/sauces in just a few minutes and have shreddable, tender meat for tacos or burritos. Or you could go more neutral with your seasoning, and shred the chicken to make pulled BBQ chicken sandwiches. Plus you can reserve the bones and skin in advance of cooking the chicken to save them for making broth - which you can also make in the pressure cooker quickly. Another favorite thing I like to make witch chicken thighs are chicken philly sandwiches - similar to a philly cheese steak, only with chicken thighs cut into strips in place of the more expensive ribeye. You can saute the chicken up with some green peppers and onions rather quickly, then place it on a toasted roll with some provolone cheese, and melt it under a broiler. One more great way to use them is to toss them in a plastic bag with some soy sauce in the morning, so when you come home later in the evening it's ready to go, and all you have to do is throw it into a pan with a little oil, and let them cook through until the outside has a nice deep color (don't cook them too fast over too high of a heat, or the outside will be scorched before the inside is done). It's also important to cook them really well, because if you don't cook them long enough, even though the inside may not be pink, the meat will have a gummy, chewy texture. But if you cook them long enough, they will be tender and juicy. The soy chicken is great with rice, but I also love it over romaine lettuce tossed in a little canola oil and rice wine vinegar.
Another favorite is baked sandwiches. Often times places like the bakery at Wal-Mart, or even your local mom & pop grocery stores with a bakery, will mark down large loaves of french bread when they are a day old or nearing their expiration date. I like to thaw out some frozen spinach and squeeze it as dry as I can get it and use that as my filling, seasoning it with some garlic pepper seasoning, and then adding some feta and mozzarella, and some hot banana peppers, then close the whole sandwich up and wrap it in foil and bake it in the oven until the filling is heated and melted through, then I uncover it, and let it bake some more until the outside is toasted and browned. The nice thing about these are they make enough sandwiches for several meals, for less than what you would pay for one small sandwich at a restaurant.
Potatoes are also inexpensive, and very filling, and there are tons of recipes you can make with them. Home made potato gnocchi's are very easy to make for example, and only require a few inexpensive ingredients, such as potato, and a little flour & egg. You could simply microwave the potato to soften it to the point it can be mashed into the flour along with the egg, then mix it all together and form into a long log, then cut off chunks and roll them with the tines of a fork for their signature shape, then toss them into boiling water for a minute or two, until they float. Baked potatoes are of course easy as well, and you could even bake up a batch of them in one evening, and have them ready to go throughout the rest of the week, just simply microwave them for a few minutes to warm them back up. Home fries are simple too - and if you don't want to be bothered with par boiling them first, you can instead cut them thin and they will cook through pretty quickly in their own steam. I peel them then quarter them lengthwise, then cut them into thin slices (about 1/8th inch thick). Add some canola oil to a really large pan (so all the potatoes can touch the pan), and throw in the potatoes along with some garlic pepper seasoning, give them a toss so everything is coated evenly and make sure the potatoes are all touching the bottom of the pan. Then just add a lid, and let them brown on one side before flipping them all and letting them brown and finish cooking on the other side.
