I have both but we use the instantpot (EU name) more often because it fits more jar when canning, but mostly because of the electronics controls that makes it reach the optimal temp for pressure without making any noise from excess steam releasing. You can achieve it with an analog pressure cooker by it’s harder and you can’t get it completely silent like the instapot without running the risk of being under pressurized (and under temp), which affects cooking and sterilization effectiveness.