My mother bought my wife and I an 8 quart Instapot for Christmas. I used it to cook a pot roast today. 2.5 pounds of pure Angus chuck roast with 3/4s of a pound of red potatoes, 1/2 pound of carrots, half an onion, and 2 quarts of water, made a pot roast stew in 90 minutes that was like the ones my great aunt used to make on cold fall days in east Texas, when I was a child. The kind she used to cook for the whole day. Just meat, veggies, water, and some salt and pepper, that's it.
After I cooked, super easy clean up. Clean the pot and then I threw some water in there and steamed it for a couple of minutes to "flash sterilize" the pot and lid. I'm not really a big germophobe, but I'm prone to food poisoning for some reason and anything where I can do to reduce that risk is good with me. Being able to quickly do that pre and post cooking/cleaning is very nice to me. My wife has been a big crockpot fan for a long time. I'm not really that into the crockpot, preferring a closed/sealed cooker that maintains a more constant temperature. The Instapot is a nice middle ground for us in that realm. Not too mention I can use it to steam chicken, fish, and pork. All things my wife cannot consistently cook to the proper temperature (my last two bouts of food poisoning where undercooked pork induced).
If I have my way, we'll start getting rid of almost every pot and pan in the house in the near future, replacing it all with the Instapot. Suffice it to say, I love this thing. My wife is more leery of it, but she'll come around.