Neither my wife nor I have ever had the want or need for a pressure cooker, but if we ever do, this particular one might be worth looking into, given all the good things people have said about it.
I think we just don't mind if we have to wait for something to finish cooking; plus she likes "active cooking" - the prep work, the attention to cooking, etc. I understand the desire for "set and forget" - which is why I have my own such appliance (if you will) - a Traeger smoker. I got tired of always having to attend to my gas smoker (checking water levels, wood chips, temperature and gas settings). I just wanted to put the meat in, turn on the temp, and let it run for however many hours needed.
For other things, though, we like to use either a slow cooker, or for smaller amounts of things, our set of "ancient" Sunbeam/Rival Bean Pots (we typically find them at antique stores). Sure, either way takes hours to cook something, but we just set them, go to work, and come back home and they're done. We've never had an issue or reason to think this a problem (our house is worth more in insurance money, tbh), even using the 40-50 year old Bean Pots.
That said, what I wish could be sold/made available would be a modern and "safe" (I put that in quotes because one of these could never be perfectly safe) consumer-model pressure fryer. Think of combining a pressure-cooker with a deep-fat fryer (and realize just how dangerous that sounds). At one time (back in the 1970s, IIRC) a company did market such a product, but it didn't last on the market (not sure why - may have been a safety issue for all I know).
Basically, I want to have fried chicken like I can get at KFC and elsewhere (also known as "broasted" - though that's a trademarked term, I think). It could probably be used for other fried foods as well. But I doubt we'll ever see one, because of the safety reasons and because fried foods aren't on the "high up" list of many people today (health reasons).
I've considered a commercial pressure fryer, but the fact that they require 220v (so I'd need a new outlet run), plus require a ton of oil ($$$) - in addition to all the other potential issues with a pressure fryer - has dissuaded me from that route (not to mention that they are pretty expensive to purchase).
Note: Whatever you do - don't try to pressure-fry in a regular pressure-cooker (I doubt the Instant Pot can handle it either) - the seals and such aren't designed for it, and you'll have burnination and other fun on your hands if you attempt it (at best).