Though I had a stove top pressure cooker I rarely used, I recently got an electric pressure cooker (Instant Pot) and have been using it frequently. When braising on the stove top in a Dutch oven you are supposed to almost cover the protein with the liquid. My question is, in the pressure cooker, does the same rule apply or doesn't it matter because it is under pressure?
For example, I can probably fit 6 chicken legs in my 6 qt IP. Can I put another 6 on top of those without increasing the liquid?