In a food processor, combine the cilantro, parsley and scallion greens. Pulse until finely chopped, about 10 pulses. Set aside. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the scallion whites and cook, stirring, until golden brown, 3 to 5 minutes. Stir in half the chopped herbs and cook, stirring, until wilted and the color is no longer vibrant green, about 2 minutes. Add the lime zest and juice, turmeric, beef, 1 teaspoon salt and ½ cup of the reserved bean liquid. Stir, loosening any bits stuck to the bottom of the pot, then distribute in an even layer.