We tried pressure cooking our bone-in chicken pieces before grilling on the charcoal grill, and wow! It's so much better than just grilling. It has that delicate, fall apart inside with the carmelized outside, and took just about 6 min to brown on high heat.
We pressure cooked the 12 pieces of bone-in breasts for about 12 min with a cup of water and the rack in the cooker, and just cooked it on a high heat, until it chiggles, (old style cooker, I don't know the equivalent for the newer models, when steam is releasing) then turn heat to low, cook for 12 min. Slow cool it. We basted it with the fat separated from the stock and put it on the grill at high heat, about 350 degrees. Done in about 6 min with a nice carmelized outside. We saved the remaining stock for soup. Yummy good chicken this way, and you don't have to spend more on boneless and lose the flavor from the bones being removed.