It's so amazing that Instant Pot became the 'go-to' that everyone uses, but almost nobody calls it by the proper name. They've diversified quite a bit and I see they have everything. Dutch oven/crockpot thingie, air fryers, mixers, etc etc.
I have one at home and one at the kitchen. I use it primarily for dried beans, rice, and hard cooked eggs. The rice still needs a lot of attention so it doesn't go over, but the stove at the kitchen doesn't do 'simmer' very well, so this wins.
I'm actually quite curious to take a soup recipe and use every cooking method possible to compare the differences. Slow cooker low, slow cooker high, stove top, pressure cooker. I read a similar test on making chicken stock, and the winning answer was 'dutch oven, in the actual oven, lid cracked" Which one is better fresh out of the cooker? Which one is better as leftovers? Which one 'takes more effort than it's worth' ?