Fry the chicken on sauté. When browned, remove from the pot.
Fry the onion until golden/softened and add the garlic. Add all the spices and fry stirring for about 1 min.
Add a small amount of stock and deglaze well!
Add the rest of the stock and return the chicken to the pot with the apricots.
Cook on Pressure Cook/Manual for 10 mins, NPR.
I left on keep warm for 4 hrs.
The photo shows it with gnocchi added for 5 mins after lid removed (worked well together!) and sprinkled with diced spring onions and red pepper.