Use 1 cup of water or liquid per pound of chicken thighs, cooking a maximum of 2 pounds at a time.
Brown fresh thighs on sauté mode to gain flavoring, and cutting down your pressure cooking time.
For fresh thighs that you brown, cook on high pressure for another 8 minutes before quick releasing. If bone-in, cook for 10 minutes. When cooking 2 pounds, increase your cooking time to 12 to 15 minutes.
Expect your Instant Pot to take 10 minutes to reach pressure and begin the cooking program.
For frozen thighs, cook on high pressure for 20 minutes for boneless, and 25 for bone in. If cooking 2 pounds, increase cooking times to 25 and 30 minutes, respectively.
Perform a quick-release of the pressure, testing the chicken with a thermometer to ensure it has reached 165F.