In my experience, having used both, you’ll be disappointed in the IP compared to a stove-top PC. Slower to come to pressure and can’t reach a consistent 15 psi. That’s why there are electric PC specific cookbooks and USDA discourages them for canning. They take longer.
I take your point about more attention to PC cooking, although many IP users don’t realize that’s what they are doing. grin I’m quite content with a Lorna Sass book, the Ball Blue Book, and the USDA home canning guidelines.
I do leave sous vide off my cult list. I think that for most home use they are pretentious, leave an unfortunate plastic waste stream, and are a good example of technology for it’s own sake. Advocates of sous vide don’t seem to reach the degree of religious fervor that IP users achieve, or flock to the Kool-Aid as do followers of Mr. López-Alt. That said, the ability of sous vide to hold food for extended periods does have application in commercial kitchens. I put sous vide in the category of specialized tools that are not justified in the home, unlike the IP which is a cheap gadget that would never survive in a professional environment.
You on the other hand, I like. grin
