Reddit mentions of Silicone Baby Food Storage Container - Egg Bites Mold for Instant Pot Accessories - Fits 5,6,8 qt Pressure Cooker - Reusable Freezer Tray with Lid - Made-in-USA

>Is it as simple as placing the chicken in and cover with some kind of flavored liquid?

So here's how a pressure cooker works:

1. It requires one cup of liquid to operate; the liquid is required to pressurize the pot. Sometimes you'll have juicy food, so you may not require as much liquid. The water is heated & then used to create pressure inside of the pot.
   
2. If you've ever blown up a balloon, a pressure cooking works in the same way: you lock the lid, then it builds up pressure, just like a balloon.
   
3. Water normally boils at 212F; inside of a pressurized environment, the boiling point of water raises to 250F. This roughly quadruples the cooking speed, without affecting the quality of the food.
   
4. It cooks in a special way, using "saturated steam", which is different than simply steaming the food.
   
5. There are 3 parts to the cooking process; the preheat or "pressurization" time, the cooking time, and the cool-down time.
   
6. You have two options for cool-down: NPR or QPR. NPR means "natural pressure release", which means that when the pot finishes cooking, you let it come down to room-pressure by itself over the course of ten or twenty minutes. QPR means "quick pressure release", which means you twist the vent knob (don't put your hand over the top of it!) to quickly release the pressure, which typically happens in under a minute (steam shoots out like a volcano & it makes a loud, scary noise, which you'll get used to). Different recipes require different release methods for different reasons (affects the texture, mainly - sometimes you want an NPR and sometimes you want a QPR; the recipe will tell you).
   
7. It's important to realize that all advertise cooking times are essentially straight-up lies. Rice may take 3 minutes to pressure-cook, but it takes 6 minutes to pressurize and another 10 minutes to do a natural pressure release, so it's really about 20 minutes to cook the rice from the time you dump it in & start the machine to the time it's ready to eat.
   
   The TL;DR is that you drop food & water in, let it cook, and eat! The majority of recipes involve either dumping ingredients in, or doing a few extra steps, such as using "saute" mode to brown the meat before you pressure-cook it, so you get some texture on the outside, as well as super-tender meat.
   
   An easy method is to pour in some salsa & add a few boneless, skinless chicken breasts; frozen is fine! Cook for 25 minutes on manual mode using high pressure. Take the chicken breasts out, chop them up or shred them with forks, and then stir them back into the salsa. See if they're cooked how you want or if they are over-cooked; I'd suggest keeping a little notebook to take notes in so that you have a reference of what works & what doesn't!
   
   Some tips:
   
   
8. I don't know what kind of pressure cooker you have, but you'll want to buy some spare sealing rings. The ones for the Instant Pot absorbs smells like crazy, so I have separate ones for really potent, savory stuff & stuff for sweeter items like desserts. I made chicken curry one time & then made yogurt later that week & my yogurt smelled like Indian food!
   
9. I use a mesh basket for many of my meals, especially stuff like pulled pork, where I don't always want the meat to be sitting in the water. It makes it easy to remove the food using an oven mitt (hot handle!).
   
10. Once you figure out a recipe that you like, write it down! Again, a paper notebook is fine. The key thing to remember here is that the pressure cooker will cook it exactly the same way every single time if you follow the same instructions & use the same quantities of ingredients as you did originally, which means that once you nail a recipe down, it will always come out perfect!
    
11. Check out egg bites made in the pressure cooker; they are like velvety mini omelets and are REALLY good! I use this silicone mold to make them (fits in my 6-quart Instant Pot).
    
    Chicken, beef, pork, eggs, rice, oatmeal - you can make all kinds of stuff in the pressure cooker! I've had mine for years & literally discover new recipes every week still, so welcome to the club!

The "silicone egg bite thingy" is used at least thrice a week in our kitchen. This 7" spring-form pan works brilliantly for cheesecakes.

Edit: I forgot! This steamer basket we use for "boiling" eggs in the IP. 5mins, quick release, ice water bath. Perfect.