I made chili in the instapot with most stuff from the garden.
Made sourdough bread to wipe up the chili. Got a crazy good ear on the crust.
I just put a second bread pan on top of the bottom pan to hold in the steam for 30 minutes. Kinda easier than a dutch oven.
Now that it is cooler, I'll baked 2 loaves a bread a week or so. Mostly sourdough, but yeast based also. Sometimes rye, sometime herbs like rosemary/olives/garlic, to keep it interesting. Of course, rolls and dessert breads are an easy twist, and again keep it interesting.

[Linked Image from i.imgur.com]