Did you want it to have a carbonated cider? If so I'd actually be worried about there being no more fermentation since you added the K sorbate and metabisulfite.
As for the pressure I wouldn't be too worried about that, you've added yeast inhibitors which don't necessarily kill the yeast so there might be some minor fermentation still occuring. You can always just pasteurize your bottles if you're worried about fermentation continuing: Easy Stove Top Pasteurizing with Pics
I'm not experienced enough yet to say definitively if you're good to bottle. Perhaps someone with more experience can chime in?