Press the Sauté button and add the oil to the inner pot and let it heat for 1 minute.
Add the onion, carrots, celery, mushrooms, garlic, Worcestershire sauce, thyme, rosemary, salt, and pepper and Sauté for 10 minutes.
Add the turkey and Sauté an additional 5 minutes. Press the Cancel button.
Add the stock and rice and stir, then deglaze the base of the inner pot with a spoon. Secure the lid.
Select Pressure Cook and set the time to 20 minutes.
When the timer beeps, let pressure release naturally for 10 minutes, then quick-release any remaining pressure until float valve drops, then unlock lid.
Stir in the sliced almonds and serve.