Rinse and drain your beans. (No need to soak beforehand!)
Add all the ingredients except the chicken thighs to the pot.
Cook on manual high pressure for 28 minutes, then shut it off and use the quick release to depressurize.
Add the chicken thighs to the pot. Give the inside of your lid a quick rinse under cold tap water to help with resealing, then replace the lid and lock it. Set it for 13 minutes on manual high pressure.
When the time is up, use the quick release, then remove the chicken. Shred the chicken thighs using a couple of forks, then return it to the pot.
Use the Keep Warm function to keep the soup warm until dinnertime, or serve immediately.