As far as that "BURN" warning goes, for anything that requires you to brown/saute the ingredients as an early step, I just do that on the stovetop. Otherwise (in my experience) you'll constantly get that BURN message, no matter how much you scrape/deglaze before you start the pressure cooking.
I do ribs pretty often. They get so tender and literally fall right off the bone. I cut the ribs into two- or three-bone sections to get them to fit, then a cup of apple cider and a cup of barbeque sauce for the liquid (I might put a little bit extra cider in there, just to be sure there's enough liquid). Put a rub of your choice on the ribs, brown 'em on the stovetop, put 'em in the Instant Pot with your liquid. 30 minutes of cooking time, then let them sit for 15 minutes before you release the steam.
I also just did pulled pork the other day, and it was excellent. Get some pork shoulder (I had a 7-pound one, bone-in, which was a little much), cut it up into three or four pieces. Again, do your dry rub (I had a butter pecan one I got from the grill store, along with some garlic powder and minced onions and some other spices I threw in there), brown them on the stove. A cup and a half of chicken broth, maybe a half-cup or so of apple cider for your liquid. I think this one cooked for an hour, maybe (I'd have to find the online recipe) - again, let it sit for 15 minutes afterwards before you release the steam. It was really, really good.
