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Lots of questions, and lots of possible answers!

Last question first.
You can cook any food or dish in a pressure cooker (including an electric one like Instant Pot) that you could cook with other equipment except for foods/dishes you'd want to come out dry-and-crispy (even those can be done in a two-step fashion using the pc first, but for now just remember that general guideline).
Some foods will need a very brief period of pressure cooking though to keep from being overcooked and/or mushy (e.g., some less-dense veggies, some fish, etc).
(The IP can also just saute foods in oil/fat, or heat water for boiling foods, etc, if you want to do that, though usually the Saute mode is used for sauteing aromatic veggies, etc, before adding other ingredients followed by pressure cooking.)

Second question would be similar to the last question except for spices/seasonings. As mentioned, any type of meat and any cut can be cooked in a pressure cooker, though some will take much less time, some might benefit from browning first, or might need more or less water or other thin liquid, etc, etc.

Re spices and seasonings, you'd use the same ones you'd use for other types of cooking but sometimes you'd use more of them depending on the way you cooked them in the IP.

First question. Re spices and seasonings to get to be able to cook a reasonable variety of dishes/foods, check out my previous answer at YA for good ones to start with:
https://answers.yahoo.com/question/index?qid=20111118114144AAoWdNQ (scroll down to my answer as Diane B.)

I'd add to those chicken broth/stock, if you want (purchased, or made at home with chicken carcasses even rotisserie chickens or other bones and connective tissue--we make a bunch then freeze in 1 cup portions in ziptop bags on a cookie sheet, then stack). Or buy "Better Than Bouillon" concentrated pastes in jars at amazon or in groceries, at least the chicken one.

And I'd also add a certain number of liquid Asian seasonings at least if they aren't already listed like soy sauce and maybe fish sauce, as well as Worcestershire sauce, and perhaps a bit of alcohol (ask about alcohols if interested and also wanting to know which have long shelf life once opened).

And btw, most condiments have long shelf lives anyway including the Asian ones, because they usually have lots of salt, sugar, acids, oil, and/or spices (not herbs) and all of those are natural preservatives. I keep most of mine in the fridge (for years), but many don't require refrigeration.
(Note that most foods don't have true "expiration" dates; they only have "best by" dates, etc, which simply indicate when the company thinks they won't be at their absolute "freshest"--of course they'll be happy if you think those are expiration/safety dates since you'll then buy more.)

Re basic/beginner equipment to use in a pressure cooker though, you really don't need anything besides the metal rack/trivet that came with the IP though you won't be using even that for many dishes/foods.

The rack can be used to elevate foods above the boiling water/etc below, when desired, so the food will cook only in the steam and/or it won't mix with the water/etc in the bottom of the pot and get diluted, as long as those foods won't fall through the holes in the rack (i.e., whole potato or chicken pieces yes, diced potatoes or cubed chicken or sauces no).

It can also be used to elevate other containers (heat-safe bowls, plates, foil, etc) to hold foods/dishes, which is called cooking "PiP" (pot in pot, pan in pot, etc). See my previous comment here about that:
https://www.reddit.com/r/PressureCooking/comments/6tghkd/chili_and_cornbread_at_the_same_time/dlmhjue

(And you can create other "risers" besides the metal rack provided if you want.)

You might also want a ladle of some kind for getting foods out of the IP, and perhaps a good set of cooking tongs for solid foods (this general type: https://www.amazon.com/Tongs-STAR-IRON-Kitchen-Set/dp/B01NBMC5M7 ).

Just noticed you said "to prep" in your title. That's a different question depending on what you mean by "prep." Prep usually means chopping, peeling or otherwise preparing foods for cooking or eating (often using a cutting board and chef's or other knife, peelers, etc), but these days can also mean preparing a bunch of foods (cooked or raw) to freeze or put away so they can be used later to more quickly make dishes and meals. If you meant either of those, might be best to add a different question just asking about whichever "prep" you have in mind.

Here are just a few ideas for easy and/or beginner recipes for the IP:

http://www.pressurecookrecipes.com/easy-instant-pot-recipes

https://www.facebook.com/groups/InstantPotCommunity/permalink/1579454435481872

https://www.reddit.com/r/instantpot/comments/692eli/recipes_where_you_just_throw_everything_in_and/dh37ue2

https://instantpot3.wordpress.com/2016/08/09/one-pot-meals