Trim the chicken then salt and pepper. Turn on the Instant Pot to saute, brown the chicken on both sides starting with skin side first. Set the pieces aside to a plate.
Add the onions to the pot, and cook for a few minutes until softened. Add the carrots, and saute for a few more minutes.
Add in the tomato paste, minced garlic, and spice mixture. Stir everything together, and cook for one additional minute. Add in the chicken broth to deglaze the inner pot.
Layer the chicken, apricots, and olives in the pot. Add the tomatoes to the very top, and do not stir. Seal the lid and cook on high pressure (normal) for 15 minutes followed by a 10 natural pressure release.
Serve immediately or store in an airtight container for up to one week.