[
    {
        "role": "user",
        "content": "how%20long%20do%20I%20need%20to%20cook%20boneless%2C%20skinless%20chicken%20thighs%20in%20the%20Instant%20Pot%20(high%20pressure)%20to%20be%20cooked%20and%20tender%3F"
    },
    {
        "role": "assistant",
        "content": "Here\u2019s a breakdown of how long to cook **fresh, boneless, skinless chicken thighs** in the Instant Pot on **high pressure** so they\u2019re both *safe* and *tender*. I also include tips for cooking from *frozen*, since that\u2019s a bit different.\n\n---\n\n## \u2705 Fresh Boneless, Skinless Thighs\n\n| Goal | Pressure Setting | Pressure Cook Time | Release Method* |\n|------|------------------|---------------------|------------------|\n| Tender, juicy thighs you can slice (not fall-apart) | High | **8 minutes** | Natural release for 5 minutes, then quick release ([kristineskitchenblog.com](https://kristineskitchenblog.com/instant-pot-chicken-thighs/?utm_source=openai)) |\n| Slightly more shreddable texture | High | **10 minutes** | Natural release (5\u201310 minutes) ([chefsresource.com](https://www.chefsresource.com/how-long-instant-pot-chicken-thighs/?utm_source=openai)) |\n\n> *Natural Release (NPR): Let the pressure decrease on its own, without switching to venting. This lets the chicken stay moist. Quick Release means opening the vent manually once the time is up.\n\n---\n\n## \u2744\ufe0f Frozen Boneless, Skinless Thighs\n\nSince the chicken is frozen, you\u2019ll need more cooking time to ensure it heats through safely.\n\n| Goal | Pressure Setting | Pressure Cook Time | Release Method |\n|------|------------------|---------------------|------------------|\n| Fully cooked, still sliceable | High | **12\u201315 minutes** | Quick release, or natural release for 5 minutes first followed by quick release ([wellplated.com](https://www.wellplated.com/instant-pot-chicken/?utm_source=openai)) |\n\n---\n\n## \u26a0\ufe0f Bone-In / Skin-On vs. Boneless / Skinless\n\n- Bone-in (with or without skin) thighs usually take **10\u201312 minutes on high pressure** for fresh meat, followed by a 5-minute natural release. ([redtablemeats.com](https://redtablemeats.com/fresh-meat/poultry/chicken/how-long-instant-pot-chicken-thighs/?utm_source=openai))  \n- Skin doesn\u2019t really affect the *time* needed; it affects texture/flavor mostly. ([redtablemeats.com](https://redtablemeats.com/fresh-meat/poultry/chicken/how-long-instant-pot-chicken-thighs/?utm_source=openai))  \n\n---\n\n## \ud83d\udee0 Tips for Best Results\n\n- Always check that the **internal temperature** reaches at least **165\u00b0F (74\u00b0C)** in the thickest part. That guarantees safety. ([kristineskitchenblog.com](https://kristineskitchenblog.com/instant-pot-chicken-thighs/?utm_source=openai))  \n- Using a **trivet** or steamer rack helps avoid the meat touching the bottom and burning.  \n- Letting the pot rest a bit (natural release) helps juices redistribute, leading to better texture.  \n- If ultimate tenderness is desired (almost shreddable), err a little on the longer side of the ranges. But overcooking too far can dry even thighs out.  \n\n---\n\nIf you tell me how many thighs you have (or if they\u2019re fresh or frozen, and whether you want slicing vs. shredding), I can give you the exact optimal time for your batch."
    }
]