If you got a model that allows you to set the temp and hold it, you can do Sous Vide in it. I do all my meat Sous Vide now, and never have anything turn out dry. Edge to edge medium-rare steaks are amazing. Chicken breasts come out super juicy and tender and the spices are absorbed right into it.
I also picked up a stacked steamer for it for vegetables. Sweet potatoes have an amazing color when you run them through pressure cooking in instant pot.
I have one that holds temp, Never thought of doing Sous Vide. I’ll have to give it a try.