All of those take less time and are just as good if not better than stovetop.
Once I made shawarma in mine, that was pretty neat.
The trick is to use baking soda when you cook the chickpeas in the instant pot, because it dissolves/softens the shells. Then you take them out and rinse thoroughly in water to get rid the baking soda taste, before slapping them into a food processor with tahini and whatever else.
Good quality tahini also makes a difference. Lots of north American brands have a wildly different taste than what's common in the middle east.
Energy efficiency is a big point. Between my Instant Pot and Air Fryer I have few opportunities to turn on the oven. These devices heat up faster, cook faster, and provide more consistent results. This is especially true now that I'm an empty nester and no longer cooking for a large family. It also makes it easy to resist the temptation to rely on processed foods.