I also have an instant pot style pressure cooker and I agree that it’s not really the best for canning, but I love it for cooking. I’ve canned stock in it but only small batches of a few jars. Seems that the downside for pressure canners is that they take up a lot of room for the specific use you need them for. I can see that and it’s a good reason but I would suggest finding the room for one.
Cooking something on your smoker/BBQ and making stock with it is a game changer. It actually retains the smoke. Plus I use stock to cook all my rice. Rice cooked in stock is so much better than water. I’ve made shoyu stock for my Asian dishes, makes a world of difference.
You could always make small batches in your pressure cooker and if it’s something you like, you could upgrade to a designated canner.