Rinse the rice under cold water 4-5 times to reduce the starch in the rice. Set aside.

Turn the Instant Pot on and press the Sauté function key. Add the olive oil, onions, peppers and chorizo and cook for about 5 minutes, stirring a few times. Then, add tomatoes and garlic and cook for 3 more minutes. Now, add the spices and vegetable stock and stir through. Finally, add the rinsed rice and water and stir.

Press Cancel to stop the sauteéing. Pop the lid on top and lock it, making sure the top valve is pointing to Sealing. Set the Instant Pot to Manual, High pressure and adjust the timer to 4 minutes. After 3 beeps, the Instant Pot will start building the pressure and the cooking will begin. Once the timer finishes, allow 5 minutes for NPR (natural pressure release) and then use the quick release method to let off the rest of the steam (simply point the top valve to Venting and step away).

While the rice is cooking, prepare the other ingredients we will need to finish and serve this dish.

Heat olive oil in a frying pan over medium-high heat. Add the sliced peppers and cook for 5 minutes, until golden brown. Season with salt and remove to a bowl.

Add the remaining sliced chorizo and cook for 1-2 minutes on each side, until crispy and browned.

Transfer the rice to a serving platter or individual bowls and serve with fried peppers, chorizo and sliced olive on top. You can also serve a wedge of lemon on the side.