Directions

1. Set to "sear" and add olive oil.

2. When oil is hot, add onions and sauté until almost soft, about 3 minutes.

3. Add celery and bacon and sauté for an additional 3 minutes, stirring occasionally.

4. Add all spices, garlic, chicken livers, and rice. Mix well.
5. Add the stock, using it to help scrape up the bits stuck to bottom of cooker.
6. Close lid and lock. Set to "rice" and adjust for 4 minutes.
7. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released. Open. Fluff rice with a fork and garnish with parsley. Serve.