Cook around a kilo (or less, it really doesn’t matter) of frozen, boneless, skinless chicken breast in about 2 cups of water at high pressure for 20 minutes. Also add some salt, pepper, a couple of peeled small onions, and some spices (cardamom and cinnamon are traditional) to the water before cooking. While the chicken cooks, sauté one large chopped onion in olive oil till it’s golden brown. Or you can wait till the chicken is finished and do the onion in the IP, but I don’t think that works as well. Once the onions are golden, add two cups of rinsed and drained ferik and stir for a couple more minutes. Turn off the heat.
When the IP beeps, do a quick release and scoop out a cup of the broth. Take the chicken out and set aside and poke the sauté button to cook the broth down a bit. Take that cup of broth and add it to your ferik and stir over medium heat for about five minutes till the broth is absorbed. When the broth has cooked down to about 1 1/2 cups, add the ferik and onions then lay the chicken on top. Cook at high pressure for 10 minutes, then do a quick release and serve.
I’m sure this can also be done more simply by browning the onions in olive oil, then adding the ferik and cooking it a bit, then topping it with 2.5 cups of water, the seasonings, and the chicken, then cooking it for 20 minutes, but you’d lose some flavor and the other way really isn’t that much more complicated.