@greenparrots mine was a glazed ceramic insert for the slow cooker, the same as ovenware so I am not sure why you would have an issue with that. But as others have recommended, the Instant Pot is a stainless steel pot.
@MikeWozniaksMohawk it depends what function you would use, as a sahm I liked using high setting for an hour to heat everything up (usually had frozen chicken breasts submerged in a sauce) then I would reduce it down to low for the remaining 6 hours. Do you need a timer? Will you be putting it on before you leave for work or will you have time to put it on when you need to? I used to have a Morphy Richards one and used a plug in timer for the days I was out.
Re the Instant Pot, you can saute in it so great for browning off onions or meat before using it as a slow cooker but it is a lot more expensive. If you use it as a pressure cooker you have to get used to timings because it can cook in say 20 minutes but it isn't ready 20 minutes from when you turn it on. It needs time to come up to pressure and then cook. It might also need a natural release which is where the pot depressurises itself over time, for my pulled pork that is 40 minutes before I hear the button drop. Or you can force the release and remove the lid it depends on what you are cooking. I use mine to cook chicken breasts from frozen, any amount of breasts, they cook for 25 minutes but I give it an hour to heat, cook, release.
I also use the Instant Pot to make yoghurt. Literally UHT milk if you want a cold start, plus a yoghurt starter, I just use a small pot of Yeo Valley, leave overnight on the yoghurt setting, strain off the whey to the consistency you want and you have yoghurt. You can sweeten it at this point with vanilla or honey. We like it tart and thick so a proper Greek yoghurt.