Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

Heat vegetable oil in the hot cooker. Add onion and saute for 3 minutes. Stir in garlic and ginger and saute until fragrant, about 30 seconds. Stir in butter.

Mix cinnamon and cumin together in a small bowl. Reserve 1 teaspoon of the mixture; set aside. Season chicken thighs with remaining cinnamon and cumin mixture.

Place chicken into the Instant Pot® and sear, about 5 minutes per side. Pour in chicken broth and tomatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Place apricots into the liquid. Sprinkle chicken thighs with reserved 1 teaspoon cinnamon and cumin mixture. Drizzle honey over chicken thighs. Serve with tomato mixture on top of couscous.