Combine 2 cups of chicken stock along with the garlic powder, onion powder, herbs, and turmeric in a medium-sized pot.

Cook the rice: Place the pot over high heat and let the liquid come to a boil. Once that happens add the rice and stir it into the liquid. Then cover the pot and turn down the heat to low so that the liquid simmers. Let this cook undisturbed for at least 17 minutes or until all of the liquid is absorbed by the rice. Then take the pot off the heat and let it rest with the lid still on for another 5 minutes.

Finish the rice: Take the lid off of the pot and add 2 tablespoons of butter and a pinch or two of salt to the rice. Then use a fork to not only fluff the rice but also combine it with the butter and salt until the butter is melted. Finally, taste some of the rice and add additional butter and salt to your liking.

Combine 1 cup of chicken stock along with the garlic powder, onion powder, herbs, and turmeric in your instant pot. Add the rice and stir to combine it with the liquid.

Cook the rice: Put the lid on your instant pot and set it to pressure cook for 6 minutes on high pressure. Once that is done let it naturally release for 10 minutes before manually releasing the remaining pressure.

Finish the rice: Take the lid off your instant pot and add 2 tablespoons of butter and a pinch or two of salt to the rice. Then use a fork to not only fluff the rice but also combine it with the butter and salt until the butter is melted. Finally, taste some of the rice and add additional butter and salt to your liking.

Serve the rice immediately and enjoy!