Directions

1. Clean and dry chicken. Rub chicken all over with sea salt and minced garlic.
2. Set to "sear" and add oil.
3. When oil is hot, add chicken and brown, stirring occasionally, for 3 minutes.

4. Add bell pepper and onions. Sauté for an additional 3 minutes.

5. Add cumin, oregano, chicken stock, rice, and saffron mixture. Stir to combine.
6. Bring up to a boil and cook for 5 minutes.
7. Close lid and lock. Set to "rice" and adjust for 17 minutes.
8. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
9. Open and fluff rice with fork. Garnish with sliced pimientos or piquillo peppers and sweet peas.