i don't object to the instant pot. it's just that the primary virtue that people find in it (speed of cooking) is found in every pressure cooker (and non-electric pressure cookers give you more control). and when people start touting things like making paneer in an instant pot, you've entered the realm of folly. it's very easy to make paneer on the stovetop.
also, that new yorker article is too uncritical--as so many articles on indian food are. pressure cooking is the norm in indian kitchens--even in the diaspora: the idea that indian cooks are discovering that dal etc. can be made quickly in the instant pot is laughable. i suspect the article conflates "indian" and "young second-generation indian-american". it's not that the latter group's experience is invalid--it's obviously not--but the new yorker should make some distinctions.
and if you want to dispel stereotypes about indian food, why lead with a recipe for butter chicken?