Sauté the Aromatics: Select the sauté button on the Instant Pot. Add the bacon drippings or oil and butter. When the fat is hot and sizzling, add the chopped onion and celery. Cook, stirring, for about 3 minutes. Add the bell pepper and garlic and cook for 1 minute longer.

Add Ingredients: Add the chicken stock to the vegetables and stir, scraping up any browned bits stuck on the bottom of the pot. Arrange the chicken thighs on the vegetables; sprinkle with the curry powder and raisins, and then top with the tomatoes and their juice. Add the cinnamon stick to the pot.

Pressure Cook: Secure the lid and make sure the steam release valve is in the sealing position. Select 'Pressure Cook' or 'Manual', set the pressure to high, and set the timer for 6 minutes. When the time is up, let the pressure come down naturally for 5 minutes, then perform a quick release.

Finish the Dish and Serve: Taste and add salt and pepper, as needed. Remove the cinnamon stick and serve the country captain over hot cooked rice. Garnish with sliced toasted almonds and parsley or cilantro, if desired.