In a large mixing bowl, add the ground turkey, gluten-free panko, lemon zest, onion powder, garlic powder, salt, and pepper. Mix until evenly combined. Roll into about 16 meatballs (about 1-2 inches in diameter).

Press the SAUTE button on the Instant Pot. Let it heat slightly, then add 1 tablespoon of olive oil. Add the meatballs (you may need to cook them in 2 batches) and brown them on one side. Swirl the pot to get oil under each meatball. Flip to brown on another side for 1-2 minutes. Continue until all meatballs are browned on all sides (they don't need to be cooked through). Transfer to a plate.

Turn the Instant Pot off for a moment if too hot. Press SAUTE again and add the jasmine rice and minced garlic. Cook for 1-2 minutes. Add the liquid and spices as per your recipe, scraping the bottom of the pan to loosen any brown bits. Return the browned meatballs to the pot.

Close the Instant Pot lid, set to MANUAL or high pressure, and cook for 4 minutes. Once done, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.

Carefully remove the meatballs from the rice and transfer to a serving plate. Fluff the yellow rice with a fork. Serve with the meatballs. Enjoy!