The IP is pretty overrated. I have one and use it really often, but it has serious limitations that fad blogs just kind of ignore. Like, it's not really a huge time saver because it's low pressure and takes so long to come to pressure anyway. Also, pressure cooked meat is very often gross and spongy, so you should use it as a slow cooker in those situations.
It's great for rice, beans, sauce & soup bases. Plus, it doesn't heat up the house in the summer. But I think it's limitations make it a poor suggestion for a novice cook.
> pressure cooked meat is very often gross and spongy
I haven't cooked much beef in it that hasn't become part of a stew, but my experience cooking chicken and turkey is that it comes out incredibly juicy and flavorful. Even better if you have the air fryer/convection add on. I've done turkey in it for the past several years for potlucks and family meals and it always gets rave reviews. For beef, part of the appeal was that I could brown it, saute aromatics, and then cook it in the same pot.
