I invested in high quality, traditional pressure cooker pots. Buy an established brand and it will last a lifetime because you can buy replacement parts if something breaks. I went Kuhn Rikon, no regrets. I use the heck out of them. My goal was saving time. Beans from dried to ready to eat in half an hour sort of time saving. Pressure steaming things like beets and artichokes. Making beef stew or shredded chicken that tastes like hours of slow cooking took place when it was actually 6-8 minutes. Brown rice in the time white would take without pressure.
I have an 8 qt 7 in 1 Instant pot, and an Instant Pot air fryer. I mostly use the Instant pot multicooker for making yogurt, but I've also used it for making stew, and beans. But I didn't like the beans cooked that way, I prefer to soak my beans and cook them on the stove top. I want my beans cooked through but not mushy. The instant pot might make split pea soup really well, because you want most of the peas to break down.