| 1. | Group chicken into 2 batches. Heat oil in cooker for about 2 minutes. Lightly brown and remove each batch onto paper towels to drain off excess oil. |
| 2. | To the remaining oil in cooker, add sausage, onion and green onions. Stir fry till onions are transparent. Add rice and fry till rice turns opaque (approximately 3 minutes). |
| 3. | Remove cooker from heat. Add chicken and remaining ingredients except parsley. Stir. |
| 4. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. |
| 5. | Remove cooker from heat. Allow to cool naturally for 5 minutes. Lift vent weight slightly to release pressure. |
| 6. | Open cooker. Serve hot, garnished with parsley. |