Reddit reviews Original Salbree Steamer Basket for 6qt Instant Pot Accessories, Stainless Steel Strainer and Insert fits IP Insta Pot, Instapot 6qt, Other Pressure Cookers and Pots, Premium Silicone Handle

>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!

Looks like this one: https://smile.amazon.com/Original-Salbree-Accessories-Stainless-Strainer/dp/B074CPVFN8/

I put off getting an Instant Pot for the last year (or two) for the same reasons as you - I have a slow cooker, and good cast iron for the stovetop, why do I need an Instant Pot? OMG, I needed an Instant Pot! I finally caved during the Veteran's Day sales, and while I've done a couple of things I would normally do stove-top, what I love the Instant Pot for is things that I would not and have never made on the stove because they're "too much trouble." (I'm a pretty lazy cook.) Things like yogurt, which sure it took 8+ hours, but I only had to actually touch it for under an hour. Or hard boiled eggs, which I could never get right on the stove and gave up on. This weekend I'm planning on making some applesauce in the Instant Pot, to use in a gluten-free chocolate cake, also in the Instant Pot. A) I don't make applesauce, too much trouble, and B) I don't bake, again, too much trouble. But with the Instant Pot, I know as long as I prep and get the water/time right (yay tested recipes) everything will come out perfectly.

And the mashed potatoes, OMG. I will be experimenting with different methods, because the full-water one took too long and made a giant mess, but those mashed potatoes were the best I've ever made. As I was adding butter and dressing to them at the end I kept thinking "shoot, I've added too much, they'll be too runny!" and yet somehow they just absorbed and became even fluffier without turning into mashed potato sludge as sometimes happens with my stove-top batches. (I've ordered this steamer basket for my next try at potatoes, I think it should work using a low-water steam method from what I've read. Plus it will be useful for stacking eggs more easily, and the top handle makes it easy to remove from the IP.)

The accessory kit I was just gifted is for the 3qt. I do suggest if you want a good accessory, get a metal, not mesh, steamer basket insert. It makes cooking vegetables etc that have small pieces, so much easier!

I have done boneless skinless chicken thighs in mine with vegetables a few times. Pretty siimple - take the wire rack circle thing they include and wrap it with foil. Put it in the bottom of the instapot. Add your cooking water (however much for the larger instapot, mine says use 1 cup) Take your chicken and season all the pieces. Roll up the pieces so they fit neatly in the bottom of the pot, all in one layer. Next, take your raw veg and season those. If you rinse the veg quickly and shake off the excess water, the seasoning sticks better, and you get better flavored veg! Put the veg on top of the chicken. Close up the instapot and set for 8 minutes (yeah, really) Make sure the vent valve is closed, and let it cook.

I got a metal basket for mine, not a mesh basket. When you look at them, you can see why the mesh one would be awful to clean after - which is why I don't suggest getting that style.

this basket set is like what I was gifted today, but is sized for yours. I'm thrilled to get to try this idea, because the idea of doing something like lentil soup in the bottom, and then some veggies to put in it, in the top, and not have mush for veggies, is intriguing. Plus, these are good for doing desserts...I'm dying to find a low-carb dessert I can do in mine! Something like this would be neat to do things like broccoli beef and sauce in one and rice in the other - at the same time, for example. There's a ton of ideas to play with.