• Using the saute mode, heat the electric pressure cooker until “hot.” Cook the chorizo until done and crumbled. Remove from pot to a bowl lined with paper toweling to drain.
• Drizzle the olive oil into the pot. Add the chicken and cook until the chicken is browned on each side. There is no need to cook the chicken all the way through. Remove the chicken and keep warm.
• Add the onions to the pot with additional olive oil if needed, and cook for 2 to 3 minutes or until slightly softened.
• Deglaze the pot by pouring the chicken stock into the pot and scraping the bottom with a wooden spoon. Cancel the saute mode.
• Return the chicken and chorizo to the pressure cooker. 
• Stir in the tomato paste, garlic, ground turmeric, and salt. Top with rice, pressing down into the chicken stock. Top with salsa. Do not stir.
• Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 8 minutes. Quick release the pressure when the cook cycle is complete.
• Remove the chicken from the pot. Cancel the “keep warm” mode and turn on the “saute” mode.
• Stir in the peas and heat through.
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For the slow cooker:

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• In a skillet, brown the chorizo, chicken, and onions as described above.
• In the slow cooker crock, stir together the chicken broth, tomato paste, spices, rice, and salsa. Add the chorizo, chicken and onions. Cover and cook on high for 2 hours or until the rice is done.
• Stir in the peas and heat through.