Method: 

1.  For the chicken marinade: In a bowl, add the chicken thighs and then add 2 tsp of salt, 1 tbsp of coriander powder, 1 tbsp of garam masala, 1 tsp of red chili powder and 4 tbsp of oil. Rub the chicken with the mixture of spices until well coated. Marinate the chicken for 30 mins. 
2. Set Instant Pot to Sauté mode (Normal) and slightly brown 1/3 cup slit almonds then set aside. 
3. Sautee the marinated chicken on both sides until golden brown and set aside. 
4. Add 1 medium chopped onion, 3 bay leaves, 1 cinnamon stick, 1 dried lemon, 4 minced garlic cloves, 1 tsp pepper, and 2 chopped tomatoes and sauté for 5 mins. 
5. Return the chicken thighs to the pot and cover with 2 cups of uncooked rice and 2 ½ cups of chicken broth. 
6. Close the Instant Pot and set it to Pressure Cooker to High for 8 mins. 
7. Manually release the pressure. 
8. Remove rice and chicken and sprinkle the toasted almonds and raisins on top. 

Chicken KABSA in Instant Pot Duo Plus 8