I have an instant pot as well. If I have to cook myself, I put everything I have got rice, lentils, chicken bullion powder, frozen chicken breast, frozen vegetables, cut pieces of carrot, red chili powder, ginger powder, garlic powder, black pepper, the works everything goes in the instant pot and I go to my MS Teams meetings. Food cooks and goes into "keep warm" setting.
In fact, that's quite literally what I did almost every morning for a bit last year when I was by myself. However, "normal people" in my family refuse to eat this even though I assure them it is perfectly edible.
It is perfectly rational to want to minimize the amount of time you spend cooking.
Edit: the rice cooker inner pot that I have is non-stick and is scratched up beyond all recognition but still they prefer using that to cook rice over my instant pot (with a superior stainless steel inner lining).
You might need an agar plate experiment to convince them, hah.
I'd assume at least some of those ingredients are overcooked, unless OP carefully chose that particular combination (and used frozen chicken).
The "OG tv dinner" / "what can be cooked in the same time" problem has always fascinated me. I expect somewhere on the Internet there's a list of combinations and cooking methods.
Interestingly enough, the longer I cook, the dryer the chicken feels. At some point, the whole thing becomes one mess except the chicken withdraws and feels very dry. It isn't supposed to be a fancy feast. All I'm saying is it is an option for when we don't want to actually put effort into cooking.
A colleague described to me after his time living in Japan encountering wonderful single-box puddings that could be prepared in a rice cooker. Unfortunately the rice cooker in a Japanese household is for cooking rice. Not for cooking puddings. The product probably failed.
Thus, I've used rice cookers for most of those 15 years. The $15 no-name brand works great! Never under or over-cooks the rice! I have the Zojirushi Fuzzy now, and I love it. I find its rice slightly better than the bargain-bin rice cooker made, and I'm spoiled to it now.
Generally I'm also somewhat dismissive of one-use appliances. But for me, a rice cooker is a must-have if I'm making rice with any regularity. It takes up maybe a cubic foot of space, stores really easily when it's not being used, and is pretty easy to use and clean. I wish all my small appliances were so convenient (where do people store such tall blenders?!).
My little zojirushi lets me get some rice started, go on a bike ride, forget about the rice, watch a youtube video, send some emails, remember the rice in a sudden panic, and happily find that it still came out nearly perfect.
I can set a timer so the rice is ready first thing in the morning. My Zojirushi can cook a variety of rice techniques, like gaba brown which takes 3.5 hours. And after it is cooked, it will keep the rice warm for days, which is great for meal planning.
For the primary worry of bacillus cereus, it looks like there are some interesting heat susceptibility chances introduced even to spores after initial heat treatment. See: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC239763/
Instant Pot keep warm is at least ~40°C (?), usually a good bit higher, which should be in the 45°C+ range to kill weakened spores.
So, maybe op isn't flirting with much danger?
inner_pot_weight = input("How much does your inner pot weigh: ")
RiceWeight = input("How much does your rice weigh in grams: ")
water_amount = (int(RiceWeight) \* .19) + int(RiceWeight)
total_pot_weight = int(inner_pot_weight) + int(RiceWeight) + int(water_amount)
print(f'You will need to add {water_amount:.0f} grams of water, and your total pot weight will be {total_pot_weight} grams.')
print("Set your pressure cooker to white rice, and do a natural release after 10 minutes.")A more personal reason is that I don't want to cook anything an instapot can cook except rice, so it doesn't add any value compared to a rice cooker.