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Instant pot wasn't just a craze. You can take a 6 hour chili and get it done in 90 minutes.
That said, while they're not one trick ponies, they're not as good at most of their other tricks as regular cookware. That said, you need to sear meat and cook a stew in one it, it's completely reasonable.
Sousvide is amazing, as long as you like rare-medium meat and corn. If you're going to cook it to medium well, sousvide is a waste of your time.
For fresh (or edible) food:
Sight: look at the food. For veggies & fruit cut away the affected pieces. For meals / salads etc, throw it away.
Smell: if stuff smells foul, sour or moldy when it shouldn't - throw it away
Taste: if above seems okay, take a tiny taste. If you think it seems off, throw it away.
Trust your instincts!
Learn to properly dice an onion. It's not hard and when you do it right you shouldn't have much or any problems with watery eyes. I often cut a couple of onions at a time, lay them out on a sheet in my freezer, then move them to a bin. That usually makes enough diced onion to last me a couple months.
More of a baking tip, but if you want a chocolate cake to taste extra moist and chocolatey, add a cup of coffee to the batter. It should be thin and runny, it'll sort itself out in the bake.
Buy an air fryer and a pressure cooker. Save time and money.