Turmeric rice

• Rinse the raw rice in filtered water three times, or until the water runs clear. Drain well and set aside.

• Turn the Instant Pot to the Saut� function on medium (press the Saut� button to cycle through the settings). Melt the ghee and oil until shimmering.
• Stir in the onions or scallions, and sprinkle over the spices and salt if using. Saut� until golden brown, stirring often. (I usually am working on the meatballs while this is cooking.) Add a little water or chicken broth to loosen anything stuck to the bottom. Turn power OFF.
• Stir in rice and broth and let sit while you make the meatballs. Make sure all the rice is submerged.

Spicy turkey meatballs

• Pulse the ginger, garlic, and jalapeno in a food processor until finely minced, scraping down the sides if needed. Add bread cubes and pulse to fine crumbs. Scrape into large bowl.
• Add rest of ingredients to bowl and mix with your hands just until completely mixed. (I wear vinyl food prep gloves to keep the peppers from burning my hands.) Mixture will seem a bit loose.
• Use ice cream scooper (level each scoop) to drop meatballs directly into broth. I use 1-3/4" scooper, #30, 1 fl. oz.
• Close lid of Instant Pot. Set to Pressure Cook on HIGH for 14 minutes. It will take 34 minutes to come to pressure. Once IP turns itself off, let sit for 20 minutes for NPR (natural pressure release). Set a timer, then immediately release the rest of the pressure, turn IP OFF, open lid, and remove food so rice doesn't burn on the bottom. Stir in mint at this time.
• Serve immediately. If desired, sprinkle with chopped cilantro, chopped mint, and/or chopped parsley.