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Turn on the Instant Pot and select the "Sauté" function. Add oil to the pot.
Add the diced chicken to the pot, season with salt and black pepper, and cook for about 2 minutes until browned.
Add the onion, carrot, red, yellow, and orange bell peppers to the pot. Season with a bit more salt and cook for 5-7 minutes, stirring occasionally.
Add the garlic, stewed tomatoes, paprika, sumac, turmeric, and red chili if using. Stir to combine.
Close the Instant Pot lid, set the valve to "Sealing," and cook on "Manual" or "Pressure Cook" high pressure for 10 minutes.
Once cooking is complete, quick release the pressure by carefully moving the valve to "Venting."
Open the lid once the pressure is fully released, add the zucchini and cilantro, and stir.
Serve the chicken ghallaba with rice.