Instant Pot Moroccan Chicken Stew

Combine minced garlic, ground paprika, grated ginger, turmeric powder, and saffron threads in a large mixing container. Add chicken pieces to the bowl and mix well, ensuring they are evenly coated with spices. Cover the bowl with a lid and refrigerate for 3 to 4 hours or overnight.

Prepare the preserved lemon by cutting it into quarters. Remove the pulp from the peel and discard the seeds, then mince the pulp and set it aside. Cut the lemon peel into thin strips and reserve it for later use.

Heat a multi-functional pressure cooker, such as the Instant Pot, over high heat and select the Saute function. Melt butter in the pot along with olive oil, then add the chicken pieces and cook until browned on both sides, approximately 3 minutes per side. Transfer the cooked chicken to a plate, reserving the juices in the pot.

Add sliced onions and minced preserved lemon pulp to the hot pot, stirring occasionally until the onions are softened, about 5 minutes. Add a cinnamon stick to the pot and place the cooked chicken on top. Scatter olives over the chicken, then pour in chicken broth. Close and lock the lid of the pot, following the manufacturer's instructions for pressure selection and timer settings. Allow 10 to 15 minutes for the pressure to build.

Release the pressure in the pot using the natural-release method, as instructed by the manufacturer, taking about 10 minutes. Carefully unlock and remove the lid, turning it away from you to avoid splashing any contents. Transfer the mixture to a large serving bowl.

Sprinkle chopped parsley and cilantro over the top of the dish, then serve it immediately.