"Instant Pot:Season both sides of chicken with 1/2 tsp salt and 1/4 tsp pepper. Press Sauté; heat oil in Instant Pot. Add chicken in batches; cook about 8 minutes or until browned on both sides. Remove to plate.Add onion and 2 Tbsp broth to pot; cook and stir 5 minutes or until onion is translucent; scraping up browned bits from bottom of pot.Add ginger, garlic, cinnamon, allspice. Cook and stir for 30 seconds or until fragrant.Stir in tomatoes, apricots, remaining broth and saffron. Mix well. Return chicken to pot, pressing into liquid.Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 11 minutes.When cooking is complete, press Cancel and use quick release. Season with additional salt and pepper.Garnish with parsley and serve."