Step 1

Don't core the fennel before cutting it into wedges; the core helps hold the wedges together during cooking.

Step 2

Using potato masher, mash ½ cup chickpeas in bowl to paste. Using highest sauté function, cook oil, garlic, paprika, turmeric, cumin, ginger, and cayenne in Instant Pot until fragrant, about 1 minute. Turn off Instant Pot, then stir in remaining whole chickpeas, mashed chickpeas, fennel wedges, broth, and zest.

Step 3

Sprinkle chicken with salt. Nestle chicken skinned side up into pot and spoon some of cooking liquid over top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 10 minutes.

Step 4

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Discard lemon zest. Stir in olives, raisins, parsley, and fennel fronds. Season with salt and pepper to taste. Serve with lemon wedges.