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I have a six quart IP which I enjoy but I still prefer my rice cooker and egg cooker. My model is less satisfactory as a slow cooker as the sides lack direct heat. I like it as a pressure cooker and a steamer. I've watched an IP group on Facebook and find that many people fall in love with it to do everything. I am not one of them.

I have the DUO60. I like the display on it, and when getting a second one (yeah, I have more than one) steered away from the more advanced display on the Plus based on photos in the reviews and on the IP site. I think the more advanced display is too busy for older eyes, at least for my eyes. Make sure you at least get the DUO, not the Lux. The Lux can't do yogurt, but most important, it doesn't have side lid holders, which are so very handy - it would drive me nuts if I had to find a place to put the lid on the counter while cooking.

I have used the slow cooker function on my Duo, and it works just as well as my slow cooker did for chili and such. I make sure I heat up the contents using the sauté function before switching to slow cook mode, and that makes all the difference (and knowing that the low, med and high settings are one lower than most slow cookers: IP Low = Keep warm). I have not used the rice function, but I have an expensive Zo that does an awesome job on grains that pre-dates my IP.  I have used all the other features, including yogurt and sauté and it does a great job on all of them. I wouldn't trade my big sauté pan for it, but it sautés small quantities just fine.

My old stove top scanpan pressure cooker blew up on me a few weeks ago .. stock all over the kitchen (never had that issue with trusty old  prestige pressure cooker!), but I succumbed to instant pot mania and purchsed a Breville 3 qt Fast/SLow cooker.. used it for brown rice .. never again; however just used it for stock and it did brilliantly, although it does seem to lose a lot of liquid in the 2 hours I gave it at medium pressure. Not tried it for anything else yet and so still have the other gadgets its supposed to replace!

OK...I've had a stovetop pressure cooker for AGES.  I have a pressure canner.  I now have a 6qt. Instant Pot, and a 3qt. Instant Pot.  I am single, older (see "stovetop PC"), cook mainly for myself.  I also have slow cookers in 2 sizes. 

*This is why I love my IP.  I cook all my pet food for 4 Corgis.  Meat, pork and chicken or turkey mostly, is purchased on sale and pressure-cooked, usually for 12 to 20 minutes, shredded, and frozen in 9 oz. ziplocs for the dogs, packaged in chunks etc. for my own People-food recipes.  I also prepare pumpkin (bought day after Halloween), green beans, cabbage (St. Patrick's Day), carrots from off-size 25lb. bags suggested as "juicers", etc.  for pet food or me-food. I buy whole-body chickens on sale to cut up and IP them for people food (12 mins.) or more, if I am looking for chicken broth.  Broth absolutely does not need pressure cooking for 2 hours or more.  I buy Rancho Gordo Heirloom Beans regularly, but do not IP them unless I'm really pressed for time.  Possible, but I like the old-time method results more (note: IP results even on these expensive fresh dried beans is definitely not "mediocre"...just that I like the other way better). 

I'm pretty busy running a small ranch, so appreciate being able to either punch buttons to get a whole meal going in the IP while I do other things in the kitchen, or cook the potatoes for mashing by popping them into the silent, automatic IP on the counter while I prepare other dinner parts.   I could do all this with the stove-top model, but would have to monitor it for pressure, timing, etc. much more carefully than the IP doing all by itself.  I use the Mini-IP to cook for me...lots of soups, casseroles, many slow-cook options that can also be quickly pressured.  

As to "complexity", I am on several IP forums and have NEVER heard of a technical problem that was not fixed immediately by the excellent Instant Pot company customer service.  Also available as 3rd-party items are many accessories.  I only use these appliances for pressure, as I have a rice cooker, slow cooker, etc. already.  I do use the IP for making excellent reliable yogurt, Greek and regular.  The Instant Pots were purchased on sale for $60 and $100. Yes, I do have a lot of storage space...and an inclination to buy probably more "stuff" than I need, like cookbooks. 

I am enjoying my Instant Pot but haven't tried the HB eggs. Guess I should make them!

Yes! My oven is currently out of commision, has been for a few months actually. It's just the two of us in the house right now and I have been doing fine with my Instant Pots, stove top and Breville convection toaster oven. The only tricky time I had was Christmas, and call me a heathen, but my spiral cut Christmas ham came out quite dandy cooked in my 8 qt IP. :)

You'll need a certain amount of preasure for preasure canning, which electric pressure cookers don't generally meet. You will want to research the pressure and what is safe before doing this. I have an electric pressure cooker, but plan on buying a pressure canner at some point. My mom used the stove top pressure cooker for her canning.

Making bone broth in the IP has changed my kitchen life -- it's so incredibly easy, and much less muss and fuss than dealing with a big 16-quart pot of bubbling stock on the stove for 2+ days. If you're into serious bone broth, you'll know what I mean. I recently upgraded to the 8-quart size of the IP and can now crank out 4 quart jars of rich chicken or beef broth in 4 hours flat. 

Recipe: Throw a whole chicken into the pot with carrots, onion and celery, a dash of vinegar and your choice of spices (no salting until it's done). Fill to the max line with water and then pressure cook for 4 full hours (240 minutes). It comes out richer and deeper in flavor than even the 2-3 day stuff on stovetop. Highly recommended for broth lovers...and the cleanup is so much easier. I'm filling up my freezer with what one friend calls 'Nectar of the Gods.'