1/2 cup chicken broth* (or vegetable stock, to make it vegetarian)
1/2 teaspoon black pepper
fresh dill, for garnish
flake salt, for garnish
Place rice, chicken broth, turmeric, garlic powder, and salt in an instant pot. Close lid and press the rice function. This will set the instant pot to around 10-12 minutes on high pressure. Once the instant pot is done cooking, let the pressure naturally release while you cook the rest of the dish, this will make for super fluffy rice.
Once the rice goes in the instant pot, place a large nonstick pan over medium heat. Add olive oil and the yellow onion to the pan to begin the caramelizing process. As the onions begin to slightly brown, place the heat to medium-low to keep the onions from burning. Every couple minutes, toss the onions to keep them cooking evenly. Once the onions are halfway through cooking, about 7-8 minutes, add the garlic cloves and salt. Continue tossing every couple minutes until the onions are a deep brown color.
Add cannellini beans, broth, and black pepper. Then release any extra pressure in the instant pot and add rice to the pan. Mix to combined then bring to a low boil and reduce until the broth is gone.
Top with fresh dill and flake salt, before serving.
*If at any point the onions begin to stick to the bottom of the pan, you can always add just a splash of chicken broth