Well, we had a hard time deciding between an electric or stovetop pressure cooker; but we aren’t yet in the retirement mode where we’ll be growing things, preserving, etc; and thought the Instant Pot was an economical first entry into pressure-pottage.
(I know about getting rid of things that may not have been the best choice. When we got married, we bought an electric steamer-thing, where you could steam-cook several items in layers - rice, meat, veg. I think we’ve used it twice, but I haven’t had the heart to give it away ;-)
I bought it for canning and quick cooking but I chickened out of the canning part and just use it to cook things faster on the stovetop.
It makes cheap tough cuts tender.
I have adapted some of the nomnompaleo recipes to it like the chicken and gravy and the pho soup. I cook chili in it to tenderize the meat even if I’m using ground beef.
Right now I’ve got a thing for Carroll Shelby chili of all things. It’s the only chili I can stand other than a knockoff of Tommy’s in L.A.