Season the chicken thighs with salt. Set an Instant Pot to sauté on high (hit saute button 2 times until it says “more”. When the pot registers hot, add the olive oil. Working in two batches, add the chicken and cook until browned on both sides, about 10 minutes. Move the seared chicken thighs to a plate.
Add the shallots, garlic, ginger, cumin, turmeric, cinnamon to the Instant Pot. If the temperature seems too hot, simply hit the sauté button again until it registers a “normal” or medium heat. Cook, stirring, until the onion softens, about five minutes, use a little of the chicken stock to deglaze the pan if necessary.
Stir in the tomato paste, remaining chicken stock, apricots, 1/3 cup of pistachios, brown sugar and tomatoes. Stir until tomato paste is evenly incorporated then turn off the pot.
Return the chicken to the pot, stir to combine. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 8 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
Move the chicken to a plate to shred. Before you shred the chicken, add the drained, rinsed chickpeas, to the pot, stir to submerge them in the sauce. Add shredded chicken back to the pot, stir to combine.
Serve the chicken and sauce over couscous; top with slivered onion, mint and remaining pistachios.
