[MegaDeKay]

We got an Instant Pot and our Zoji rice cooker has collected dust ever since. It is great for brown basmati rice where the Zoji is weak and slow. Try 360g brown basmati rice (we don't bother rinsing it), 705g water, a quarter tsp of salt, 1 tsp of oil. Cook 23m on high and then let it sit for 10min before venting the rest of the pressure off. Remove lid, fluff the rice, and wait a minute or two before serving.

The one weakness of the Instant Pot is that most models won't go to 15psi and there is the odd recipe where a longer cooking time can't compensate. For example, there is a Modernist Cuisine recipe for pressure cooked root vegetables that uses a bit of baking soda to help bring a caramelized flavor to the party. Works great in a 15 psi cooker but is a disaster in an instant pot: the veggies just taste like baking soda. I suspect that stocks made in the Instant Pot might not be as good as well for similar reasons but haven't tried that yet.

[satvikpendem]

If you're cooking both rice and a meal however, you might need that extra rice cooker (and cook the meal in the instant pot). You could also stack the portions in the instant pot, but that doesn't work for all types of meals.

[jdcarter]

I'm just the other way: had an Instant Pot for a couple years (which is great) but I bought a Zojirushi rice cooker and LOVE LOVE LOVE it. Japanese medium-grain rice in the Zoji is amazing. I cook 1-2 cups nearly every day to snack on.