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For perfectly juicy chicken breast, the general rule is to cook the chicken on HIGH pressure for 6 minutes per pound, and then natural release for 10 minutes.
If you’re planning to shred the chicken breast for a recipe like Chicken Tinga, keep the pressure on a little longer by using natural release for 5 minutes after a 15-minute cook time.
For bone-in skin-on chicken thighs, you should set the Instant Pot to HIGH pressure for 10 minutes.
Note that you should remove the skin before serving since it doesn't look pretty, or you can broil it with a Mealthy Crisplid.
Bone-in skinless thighs should also be cooked on HIGH for 10 minutes.
Boneless skinless thighs only need 8 minutes on HIGH FOR 8-10 thighs. If you plan to shred them or cut them into smaller pieces however, I like to do HIGH for 10 minutes with a 10 min NPR.
For frozen chicken thighs, you should freeze them individually and not in a big clump. You can increase the time to 12 minutes for frozen thighs on high pressure if they're somewhat stuck together, but typically 10 minutes will do the trick.
A safe rule of thumb is to cook your chicken for 6 minutes per pound and let it naturally release for at least 20 minutes for perfectly cooked chicken.
For every pound add 6 minutes and for every half a pound add 3 minutes to total cooking time.