Begin by setting your Instant Pot to the sauté function. Add the tablespoon of olive oil and allow it to heat up. Once hot, toss in the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
Stir in the cumin, cinnamon, and nutmeg. Let the spices bloom in the oil for about 1 minute.
Pour in the chicken broth, scraping up any bits stuck to the bottom of the pot. Add the sliced dates, tahini, lemon juice, and salt. Stir to combine. Nestle the chicken breasts into the sauce.
Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes. Allow for a natural release for 5 minutes, then switch the valve to venting.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to coat with the sauce.
Serve the Instant-Pot Tahini Chicken in bowls, garnished with chopped cilantro and fresh mint. Drizzle with honey if desired.
