Instant Pot Turmeric Rice

INGREDIENTS

1 cup Long-grain white rice (like Jasmine or Basmati)
1 ¾ cup Water or broth (vegetable or chicken)
1 tbsp Butter or olive oil
1 tsp Ground turmeric
½ tsp Garlic powder
½ tsp Salt (adjust if using salted broth)
A pinch of black pepper (Crucial: black pepper significantly boosts the absorption of turmeric's beneficial compounds!)

STEPS

1) Rinse the Rice: Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Shake off excess water. This removes surface starch and keeps the rice from getting gummy.

2) Toast the Spices (Optional but Recommended): Turn the Instant Pot to Sauté mode. Melt the butter (or heat the oil), then add the turmeric, garlic powder, and black pepper. Stir constantly for about 30 seconds until fragrant.

3) Combine: Turn off Sauté mode. Add the rinsed rice, water (or broth), and salt. Stir well, making sure to scrape up any spices stuck to the bottom to avoid a "Burn" warning. Ensure all the rice is submerged.

4) Pressure Cook: Close the lid and set the valve to Sealing. Cook on High Pressure for 3 minutes (for Jasmine) or 5 minutes (for standard Basmati).

5) Natural Release: Once the cooking time is up, let the pressure release naturally for 10 minutes, then vent any remaining steam.

6) Fluff and Serve: Open the lid, fluff the rice gently with a fork, and let it sit for a minute or two to allow residual moisture to evaporate.