I've always wanted a pressure cooker but never bought one (first and only times I've used them was in French gîtes). Ended up with an Instant Pot when it was on sale and made lambs shanks (tagine) the first day we got it. Very nice. Also made ribs (falling-off-bone tender well within an hour), soup/stock and rice (the 6 qt for bigger portions as we use/only have a small microwave rice cooker otherwise).

If I made stews more (I plan to this winter but we can get good steaks on sale for not much more than stewing beef), I would use the Instant Pot more. I don't regret getting it.

The Instant Pot also has (at least mine) what appears to be heat level for saute setting.

As mentioned above, the burning may be due to a defective unit or insufficient liquid.