While you can't leave a traditional pressure cooker unattended, with the IP you just put the ingredients in, select the time, and forget about it. Once the timer goes off, the IP will lower the temperature and keep the food warm.

I often prepare stews right before I leave the house, so I can come back to a hearty lunch/dinner a few hours later.

In sparse order:

- Increased popularity of homecooking/healty eating over the last years (celebrity chefs shows, websites,youtube, etc...), over take out or frozen stuff.

- Ease of use. The IP has a premade setting for all its major functions. It can be left unattended, keeps the food warm automatically, etc.

- Flexibility. It can work also as a steamer, slow cooker or yogurt maker.

- Compactness. It is kind of bulky, but since it´s electrical you don´t need a stovetop to use it. You can use it easily in a small studio with a very basic kitchenette, for example.

My only beef with it (heh) is that the UI tries to be too idiot-proof and ends up being kind of a mess, otherwise it is a fairly well designed and funcional piece of hardware.

it's the combined saute function that got me, also the ability to slow cook. I don't know if it was the first electric one, but its the one I heard of. I remember my grandparents had a stove top pressure cooker and it was a pita to run. The instant pot just push a button, it's very easy, and all in one pot.

Because older pressure cookers explode if used improperly.