Place the olive oil, onion and garlic in the Instant Pot and sauté 3 minutes until the onion is soft and tender.
Add in the chorizo and sauté for a further 2 minutes.
Add the spices and stir well. Then add the white wine and the chicken broth.
Add in the rice, seafood, peas and stir well.
Close the lid and cook at high pressure for 6 minutes.
Once done, wait for a natural pressure release.
Serve with parsley and lemon slices.