| 1. | Group chicken into 2 batches. Heat oil in cooker for about 2 minutes. Brown and remove each batch onto paper towels to drain off excess oil. |
| 2. | Return cooker to heat. Add remaining oil (2tbsp) in cooker, add onion, garlic and sausages. Stir fry till onion is transparent. Add rice and fry till rice turns opaque (approximately 3 minutes). |
| 3. | Return cooker to heat. Add onion, garlic and sausages. Stir fry till onion is transparent. Add rice and fry till rice turns opaque (approximately 3 minutes). |
| 4. | Remove cooker from heat. Add chicken and remaining ingredients. Stir. |
| 5. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes. |
| 6. | Remove cooker from heat. Allow to cool naturally for 5 minutes. Lift vent weight lightly to release pressure. |
| 7. | Open cooker. Serve hot. |