Tumeric Rice

1 tablespoon butter

1 tablespoon olive oil

1/4 cup finely chopped onions

1 teaspoon finely chopped garlic

1 cup dry Basmati rice

2 teaspoons turmeric

1 1/2 cups fresh or canned chicken broth

1 bay leaf

2 sprigs fresh thyme or 1 teaspoon dried

Tabasco to taste

Salt and pepper to taste

Rinse the rice in a fine strainer until the water runs clear, and shake out any excess

Turn instant pot on to saute, and when warm melt the butter and add the olive oil

Add onions and garlic and cook until wilted

Add rice and turmeric. Stir to coat.

Add broth, bay leaf, thyme, Tabasco, salt and pepper, and stir until well blended well

Put the top on the instant pot, seal the lid, and set your instant pot to 6 minutes on MANUAL.

Once the timer goes off, allow the pressure to naturally release for 10 minutes (meaning leave it alone for 10 minutes!)

Pop open the lid,stir with fork, and remove bay leaf

Serve warm (optionally with freshly chopped cilantro)