Add the ground turmeric to the chicken stock and set to one side.

Switch Instant Pot on into saute mode. After 1 minute, add vegetable oil and allow to heat. Add chicken and brown on both sides for around 5 minutes. Remove from the pot and set aside on a plate.

With the saute button still on, add the chopped onions and allow to cook for 3 to 5 minutes or until they start to soften.

Add the pepper, chorizo and garlic and stir round. Allow to cook for 1 to 2 minutes.

Add a swig of chicken stock and deglaze the pan.

Add the rice and mix. Saute for a further minute.

Switch off the saute button and add the remaining stock in. Add the chicken thighs.

Place the lid on and put on manual high pressure for 6 minutes.

Allow natural release for 10 minutes and then perform a quick release.