I got rid of my slow cooker when I got my Instantpot. I really never used it much, anyway, and I only use the slow cook mode occasionally on the IP, usually for cooking legumes slowly, so that I can stop the cooking before they become mushy. I have always used pressure cookers for beans, to save time, but it's not easy to stop the cooking before they become slightly mushy. This doesn't really matter with soups, and such dishes, since some call for mashing some anyway, to thicken them. But when I am making salads with them, which I do a lot in the summer, I don't want mushy beans!
When serious eats did that test years ago, making some broth using a pressure cooker, a slow cooker, and regular simmering, and the slow cooker came out last, while the pressure cooker was best of the bunch, they figured that it was probably because of the higher temp extracting the extra flavor. I figured that this is probably why things just didn't seem to taste as good in general, when made in a SC. The reason mine was rarely in the kitchen, when I still had it.