Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon 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 tablespoons 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 and allspice; cook and stir 30 seconds or until fragrant.
Stir in tomatoes, apricots, remaining broth and saffron, if desired; 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.