Instant Pot Yellow Rice

(Adapted from Budget Bytes recipe)
Prep Time: 5 mins
Cook Time: ~20 mins (not including heating up and natural pressure release)
Total Time: ~25 mins (not including heating up and natural pressure release)

Servings: 6 cups

Ingredients

• 2 Tbsp butter
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1/4 tsp cumin
• 1/8 tsp cinnamon
• 2 cups uncooked long grain rice (I use plain old white/brown rice)
• 2 cups broth/water if white rice, 2.5 cups of broth/water if brown rice*
• 1 bay leaf, optional
  

Instructions

1. Add the butter, garlic, turmeric, cumin, and cinnamon to a pot. Using the sauté feature, sauté over over medium heat for 1-2 minutes, or until the butter is melted, spices are thoroughly mixed, and the garlic is softened.
2. Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts.  (I usually move to the next step when the pot looks dry on the bottom.)
3. Turn the pot off of sauté mode, and add the water/broth and bay leaf to the pot.  Place the lid on top, set the manual pressure-cook to 11 minutes if white rice (24 minutes if brown rice) and press start.
4. After rice is done cooking, let it naturally depressurize (about 10 minutes).  Fluff with a fork and serve.
   

Notes

*I use Better Than Bouillon vegetable base instead of vegetable broth.  It takes up less pantry/fridge space (and saves money too!).