It will take time for the Instant Pot to pressurize, so keep that in mind when starting this recipe. Mine takes 15-20 minutes, depending on what I’m making. The timer will start counting down once pressure is reached.
The original recipe for this called for a 30 minute cook time with a quick release. I’ve also tested it with less time, and you can also cook for 15 minutes with a natural pressure release, which takes another 10-15 minutes. Cooking for 15 minutes with a quick release is fine, but the chicken shreds more easily with the longer cook time or natural release. So you have options depending on how fast you need this done.