I have a good quality stove top pressure cooker and an IP.
Before the IP I would use the pressure cooker for stocks and stews. It requires watching until it reaches pressure and a few adjustments to keep the pressure on point.
I find I use the IP a lot mainly because it is so user friendly and convenient. I do prefer to use my gas range for everything else.
Things I use the IP for and the features involved are manual high pressure, sautéed, rice, stew, low pressure, steam. I have made a few stews and curries in there too but for me ii is much cheaper to cook with gas around here.
boiled eggs
steamed potatoes
winter squash
stock
soup
rice
I keep it in an easy to get at spot in the kitchen so it is quick to set it up.
it requires next to no babysitting so you can get on with other things and not worry.
Easy to clean
Hope that helps.
