Season chicken breasts well with salt and pepper. Heat a 4-qt instant pot using BROWN/SAUTE function. Add 1 tablespoon vegetable oil to instant pot and swirl to coat bottom.
Place chicken breasts in instant pot and sear on both sides 3-4 minutes until golden brown (chicken will not be fully cooked through) Remove chicken from instant pot and transfer to a plate. Set aside.
Add remaining 1 tablespoon vegetable oil to instant pot. Add yellow onion and carrot and sauté 3-4 minutes until slightly softened. Add garlic and ginger and cook an additional 1 minute until fragrant. Turn BROWN/SAUTE function off.
Add crushed tomatoes, chicken broth, chickpeas, turmeric, cumin, coriander, cinnamon, and seared chicken back to instant pot and stir until combined.
Seal instant pot lid on and set vent to closed. Cook stew on high pressure 12 minutes, then release pressure naturally for 10 minutes.
Remove lid from instant pot and use a tongs to remove chicken from pot. Use a fork to finely shred chicken into bite-sized pieces, then add back to instant pot. Stir in raisins and season stew with salt and pepper to taste.
Serve chicken stew with hot steamed rice with fresh lime wedges squeezed over top and minced cilantro. Enjoy!