Instant Pot Moroccan Chicken

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8 skin-on, bone-in chicken thighs (about 3 pounds)

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

1 large onion, sliced

4 large cloves garlic, smashed

4 carrots, cut into 1-inch chunks

1 teaspoon paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

1 tablespoon tomato paste

1 cinnamon stick

1/4 preserved lemon, roughly chopped (seeds discarded)

1/4 cup pitted prunes, halved

1/4 cup dried apricots, halved

1/2 cup drained jarred small pimiento-stuffed olives, plus 1 tablespoon brine

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley, plus more for topping

1 teaspoon distilled white vinegar

Cooked couscous, for serving

Harissa, for serving