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.
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.