Yes, electric pressure cookers are becoming increasingly common nowadays.

I’m not personally a fan of Old Bay but I understand it’s pretty strong and can be easily overpowering, especially for something mild like chicken.

The other thing about any type of pressure cooking is that it intensifies flavors (as opposed to a crockpot which generally dilutes flavors more.)

Also, dried seasoning are so much stronger than regular herbs and such.

So, if it were me, I would use about a third as much Old Bay (or any other form of dried seasoning other than salt) as in the regular recipe amount for the first time I make the recipe. You can always add more if it’s not strong enough but you can’t subtract it.

I’d prefer to err on the conservative side. Too much of anything in food can make it totally inedible.

Once you do this with various different recipes, you’ll get a better sense of how much to adjust seasonings in the future.

Personally, I’ve found that pressure cooking brings out so much more of the foods natural flavoring that I definitely don’t miss the lower amounts of all types of seasonings that I typically use in recipes.

Here are some Pressure Cooker Recipes for Chicken. I’m sure you could add Old Bay seasoning to any of these recipes. I had to look it up to see what was in it. Sounds like it would work for all of these, especially if you already like it.

Here is a pressure cooker recipe for a Low Country Shrimp and Sausage Boil with variations, including the possibility of using chicken, and subbing Old Bay for regular crab boil mix.

And just for fun, and maybe to give you some inspiration, here are some new, creative ways to use Old Bay Seasoning. None of these employ a pressure cooker, but they sound good anyway.

One thing I like about Old Bay, is that the amount you use in the recipe is not sufficient for your taste, you can add it later in the recipe, or even add it as you would salt or pepper, just before serving.