Click on the “Saute” setting on the Instant Pot. Pour in 2 tablespoons of oil and when oil is hot, brown the antelope in batches, until brown on both sides about 5-7 minutes.
Return cooked antelope to the Instant Pot and season with 1 teaspoon ground turmeric, 1 teaspoon paprika, 1 teaspoon ground coriander and 2 teaspoons Montreal spice, salt and ground black pepper, to taste.
Pour in 2½ cup of water, or enough water to cover the meat and veggies. Cover with a lid and cook on meat/stew setting for 15-20 minutes. Quick release the pressure.
Add 1 teaspoon of Kosher salt into 2½ cups of hot water and carefully pour it over the rice, be careful not to disturb the rice. Wiggle in 1 garlic head in the middle of the pot. Cover the Instant Pot and turn the valve to “Sealing”. Cook on meat/stew setting for 5 minutes. After let it stand for 5 minutes before releasing the pressure.
Quick Release the pressure and open the lid. Using a wooden spoon, mix the rice with the meat and vegetables. Transfer to a plate and garnish with fresh chopped parsley. Enjoy!