>>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.