Directions

1. In a bowl, place saffron threads in warm water; set aside.

2. Clean and pat dry chicken and place in a separate bowl. Add sea salt and garlic. Set chicken in refrigerator for 30 minutes.
3. When ready to cook, set to "sear" and add oil.
4. Place chicken in pressure cooker and brown, cooking in batches, if necessary.

5. Add diced bell peppers and onions. Sauté for 3 minutes.

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