Rinse and drain 3/4 pound of dry northern beans. I did not soak mine.
Add all ingredients (except chicken) to the pot, plus an extra 1 and 1/2 cups of chicken stock.
Cook on manual high pressure for 28 minutes, then quick release.
Rinse the inside of the lid under cold tap water to help with re-sealing.
Add the chicken thighs.
Place the lid back on, lock it, and set it at 13 minutes on manual high pressure.
Allow to naturally release (NPR) for 10 minutes, and then quick release the rest of the pressure.
Remove the chicken, and shred with two forks; return to the pot.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Using dry beans may alter nutrition information slightly, since nutrition was calculated using the original recipe.
For frozen chicken thighs, I still use the same cook time. I just add 5 minutes of naturally pressure release (NPR), and then release quick release valve. The chicken was perfect!