Place instant pot on sauté and sauté onion and shallot for 2 minutes (keeping water nearby in case it starts to stick), add bell pepper and zucchini sauté one more minute and in stir garlic.
Add rinsed rice, water, nutritional yeast, poultry seasoning, turmeric, salt and pepper, give a good stir and put the Instant Pot on “Rice”, secure lid and point the steam button to sealing.
Once time is up release the pressure and fluff rice with fork.
If not eating right away and this is say a “batch” cook, place the rice in a large casserole dish to cool in fridge.
Garnish with parsley or chives
