>>Why would that product be better than the current >>generation of "sous vide" products, which can clip onto >>any pot or cambro?

They are fundamentally different cooking techniques. Immersion cooking, "sous vide", is cooking food in a sealed bag in a water bath.

"instant pot" are more like smart cockpot/pressure cookers where the food is contained a pressurized (sometimes) vessel in air.

Which is better depends on the type of food and cooking technique you wish to utilize.

If you already have/want an InstantPot (or other electric pressure cooker), adding ability to do sous-vide in the same machine would be a plus (they already market them as "7-in-1!"--it's a crockpot; it's a yogurt maker).

Also, the pressure vessel means you can go to water temps above 100C. Not sure if that's a useful/interesting range for most ingredients, but some creative souls might find a use for it.

You would have one device instead of two. Also stirrer could be perhaps used for regular cooking, to mix sauce or something.