You can definitely improvise with the IP.
HOWEVER, I would not recommend doing it until you've made multiple IP specific recipes and really have a good feel for how it works and how long different ingredients need, etc. There are definitely some differences from other cooking tools.
I think the biggest learning curve with the IP is the amount of liquid needed for different recipes and the length of pressure time. Those are both things you'll really master with practice.
---------- Post added at 05:36 PM ---------- Previous post was at 05:33 PM ----------
Here is an IP recipe that I've made a few times (with some modifications for our specific dietary needs/restrictions) that sounds very similar to what you make.
https://thisoldgal.com/pressure-cooker-chicken-pot-pie/