Begin by setting your Instant Pot to the "sauté" function. Add 1 tablespoon of olive oil, and once it's hot, toss in the diced onion. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
Stir in the cumin, cinnamon, and nutmeg, allowing the spices to toast slightly for about 1 minute. This step enhances their flavors and adds depth to your dish.
Add the chicken broth to the pot, scraping any browned bits from the bottom to prevent the burn notice. This will add even more flavor to your Instant-Pot Tahini Chicken.
Next, stir in the sliced medjool dates and the tahini, mixing well to combine. This creamy mixture is what makes this dish so comforting and delicious.
Sprinkle the salt and za'atar over the chicken breasts and then gently place them into the pot, ensuring they are submerged in the liquid.
Secure the lid on your Instant Pot, ensuring the valve is set to sealing. Select the "manual" or "pressure cook" setting and set the timer for 10 minutes. Once cooking is complete, allow a natural release for 5 minutes before manually releasing the remaining pressure.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the sauce. Serve garnished with chopped cilantro and mint, and a drizzle of honey if desired.
