I too would hesitate to use it for sous vide, asit has no way to circulate water. Though I like my sous vide cooker, I can get the same results using a slow braise, or pressure cooking, and much faster. The only advantage I see with sous vide is that the food is sealed, and so cooks in its own juices, plus seasonings for an extended time. Again, I can get that same effect by braising in a slow oven, or pressure cooking. The best thing, IMHO, about the IP is its ability to multi task. You can braise, brown, sauté, stew, steam, and pressure cook. Auto settings makes cooking eggs a breeze, as it also does with rice, groats, steel cut oats, barley, corn, and many other grains. Cook up some baked beans, or cassoulet, or split pea soup. You won't be disappointed. Make some short ribs in it, seasoned with fresh garlic, salt, and pepper. The pressure cooker function has them done in 40 minutes, rather than 3 hours in a slow oven. Country style ribs, with a glaze; fall off the bone tender, with flavors permeating the meat. As Jennyemma said, be careful not to overcook foods. Follow the same techniques you would use with any cooking vessel. Your IP replaces many stand alone cooking appliances, with fairly easy clean up. I hope you enjoy it for what it is. Remember, it has many great functions, but is limited, as is everything. Will it bake a cake? It can. Will it make Belgian Waffles; not so much.
Seeeeya; Chief Longwind of the North