I sear a roast in a skillet, deglaze the skillet and put it in a slow cooker for the day with beef broth, carrots, and celery. The slow cooking enhances the flavors. Does the Instant Pot create the same flavors in shorter time?
Short answer is, IMHO, yes. We have a slow cooker also and the missus prefers it for some things, but the Instant pot gets the same flavor in a shorter time and has her converted. It will sear the meat so you can de-glaze and then pressure cook it and then you can either serve it or keep it warm, or even slow cook it some more.
EDIT: If you get one, get one big enough to hold a chicken, and buy an aftermarket non-stick insert and lid, plus the rack to hard boil eggs. Hard boiled eggs in the InstantPot using the 5/5/5 method are the easiest to peel ever, and I've tried HBE's every way possible.