One of the old approaches was 1-2-3. One week primary, two weeks secondary, and then 3 weeks bottle conditioning. That said this process varies a lot from brewer to brewer. And IPAs likely are sped up a bit to keep the hoppy goodness from diminishing .
Since you have it in secondary I think two weeks would be fine.
Do you have a hydrometer yet? If not google that process. This takes the guesswork out of determining when a beer is done and ready to package.
Also…you will find that employing a secondary is likely not necessary, and I don’t secondary beers per se, but now keg and use that as a de facto secondary vessel and for dry hopping also.
Welcome to the forums Rob! We are always happy to help out new brewers with any and all questions. As @voodoo_donut mentioned, I too would think you should be fine with another two weeks, maybe less depending. A hydrometer is very helpful in determining when to bottle. Take a reading 2 days apart and if the numbers don’t change, it’s done. When you are ready to bottle, take a look at this Priming Sugar Calculator from our hosts to help determine how much sugar to use. Also, I’d recommend a gentle swirl every 4 bottles or so to keep the sugar in suspension evenly. Feel free to ask any additional questions you may have!