I own one and it's used several times a week. There's a tiny learning curve, but the instruction manual helps with timing. You can steam whole potatoes in herbed chicken broth to start up mashed potatoes. You can dump even frozen chicken in along with carrots with bouillon, seasoning and herbs, add cornstarch and you're set. It's not beautiful, but tastes great and can be easily paired with rice. Roast is also a breeze, because you can sear the meat in there beforehand and add rosemary and beef stock. I probably sound like a cult member promoting it, but it's so much safer than a standard pressure cooker and offers a lot of versatility.

I frequent a local Asian market here. It's cleaner than any chain store, they offer gloves to each person going in and have staff constantly cleaning. Dried bulk goods like mung beans, adzuki beans, split peas, various rice, and noodle products are there along with extremely inexpensive produce that can be cut up and frozen.