I recently used frozen boneless skinless chicken thighs to make a chicken stew. Since they were a forzen block, I put them in a microwave for a minute so I could separate them. I put them in my Instant Pot with a can of chicken stock and cooked them on manual high for 8 minutes, quick released pressure, and then added my other ingredients. Thighs were fall apart tender. I do live at high altitude, so I use longer cooking times.
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