Into the bowl of a pressure cooker, add Water (8 cup), Chicken Back (1), Onion (1), Carrot (2), Garlic (4 clove), Celery (2 stalk), Kosher Salt (2 tablespoon), Ground Black Pepper (1 tablespoon), and Dried Oregano (2 teaspoon). Stir to combine. Cook on pressure setting for 45 minutes-1 hour.
Strain the chicken stock. Let it cool completely, then skim the fat from the top.
Into the bowl of a pressure cooker, add Sage Sausage Patty (2 piece), Green Bell Pepper (1/2), Scallion (1), and Fresh Sage (1 teaspoon). Cook on rice setting until sausage is browned, breaking up with a spoon as you go.
Add White Rice (1 1/2 cup), chicken stock, Ground Black Pepper (1/2 teaspoon), and Ground Turmeric (1 teaspoon). Stir to combine. Cover and cook for 12 minutes.
Let sit for 10 minutes before serving.