I served that with pressure-cooker mushroom jus made by cooking browned mushrooms and shallots under pressure with water, sherry and white wine, straining and finishing with white miso and soy sauce.
I've made pressure cooker stocks before and been happy with them, but this one lacked depth of flavor. Even after I beefed it up by reducing it with more sautéed mushrooms, it still seemed thin. I might try it again, using chicken stock in place of the water, or including some dried mushrooms. Or maybe both.
The chicken worked much better. In fact, it was three-quarters of the way to amazing. The meat stayed incredibly moist without any of that rubbery texture I sometimes find in sous-vide cooked meats. The thigh pulled cleanly away from the bone without any sign of being overcooked. The breast was done evenly through without a sign of drying.
The only drawback was the skin, which had that flabby texture of boiled bird. Following Myhrvold's advice, I seared it in a scorching pan before serving, but even though it browned, it never did crisp.