Viv - As of today, we will have 2 x 6ltr pots for two of us. (I know, I know.)
The larger volume is dideal for broths, stock, and other "volume" stuff, and it encourages batch cooking and freezing.
Bearing in mind you can cook in it from frozen (Yup, dig out brown block from freezer, lob into the cauldron for 15 mins + plus heating time, obviously) and the mystery of the blob is revealed and ready to cook. Not that we have ever done this and found it to be something unexpected!)
You can make yoghurt, clotted cream (although I've not yet done the cream).
I was always scared of pressure cookers, because an exploding pressure cooker could take the edge off one's day, but the IP is very safe with it's electronic locking systems.
I bought mine when my slow cooker inner pot developed a through and through crack and had to go. My desire at the time was it's replacement had to do more than cook slowly, so looked at multi-cookers. The sealing on the deal was the stainless steel inner pot, as non-stick ones can eventually become damaged (you can buy a non-stick inner for the IP, if desired).
@Brunneria highlighted the recommendation for the stainless inner to me, so we're on the mutual appreciation loop here.
Mine never goes away. It sits on the prep bench, next to the air fryer which is also being used way more than I thought it would be.
Other brands exist, but the Facebook group is excellent for newbie queries and support.
Sorry,
@ianpspurs . I know your preference was for another brand, so feel free to eulogise equally for it!
(I'll shut up now, before I have to warn myself.)