Step 1

Please read instructions all the way through first, including the NOTES, taking note of the type of rice being used -and be precise with measuring!

Step 2

Season the whole chicken thighs, generously on all sides with salt, pepper and smoked paprika. Set aside. You could brown the top side in oil if you like (so they end up like photos) or just plop them in raw (they will still taste really good, but look a bit paler – totally fine if in a hurry)!

Step 3

In a small bowl, pour 2 tablespoons warm water over  the saffron threads, if using and let this steep. (If using Rumi Saffron, ¼ teaspoon is enough.)

Step 4

Heat oil in a 6 quart Instant Pot, using the “saute” function. Add the onion and cook 2-3 minutes, stirring. Add the garlic, and cook for 2 more minutes, then add bell pepper and carrots and cook 2-3 minutes.

Step 5

Add the saffron and its water, the chicken broth and wine to the instant pot,  bring to a simmer, then using a wood spoon or spatula,  scrap up any browned bits – getting into all those corners (this is absolutely imperative to preventing the burn error!!!).

Step 6

Stir in the remaining spices and salt.

Step 7

Stir in the tomatoes and their juices.

Step 8

Rinse the rice (important) and sprinkle it evenly over top – do not stir!

Step 9

Place the seasoned chicken over top of the rice, nestling it in a bit.

Step 10

Pressure cook on High for 10 minutes.

Step 11

Naturally release, for 10 minutes.

Step 12

Break the chicken apart with two forks, and stir in the olives and peas, covering on warm for just a few minutes until peas heat through.

Step 13

Squeeze with lime and serve with the optional garnishes.