Carbonate it somewhere warm, the risk of off flavours from too quick a fermentation has passed once it’s out of the primary fermenter as there’s not enough sugar left. And it’ll help the remaining yeast clean up any esters left over.
IPA’s don’t need to be left too long to condition, as a rule of thumb the stronger, darker and maltier the beer the more time it needs so IPA’s at one extreme (if it’s clear it’s probably done) and Imperial Stout (upto a year or more) at the other.
My last one I had a bottle to test it at about 10 days and by 5 weeks it had already lost it’s bright hoppy-ness.