To troubleshoot burning in pressure cookers: 1) food amount too small for size of pot so the food burns by the time the pot comes up to pressure; 2) food is too dense and the heat burns the food exterior before heating/cooking the interior of the food (usually beans, risotto etc); 3) the heat is too high (trying to bring up to pressure too quickly).

For stove top unit, I would recommend turning down the heat and using a flame tamer, or using the correct food amount to pot size ratio, or food type to pot shape. For an electric PC such as the IP, and the amount of food is in correct ratio to the size of pot, maybe you have a defective unit?

I've always wanted a pressure cooker but never bought one (first and only times I've used them was in French g�tes). 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.