Instant Pot Charred Broccoli Rabe and Garlic Confit Freekeh

Name: Instant Pot Charred Broccoli Rabe and Garlic Confit Freekeh
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) freekeh (roasted green wheat); 2¼ cups (540 ml) vegetable or chicken broth; 3 tablespoons (45 ml) extra-virgin olive oil, divided; to taste kosher salt; to taste freshly ground black pepper; 1 pound (450 g) broccoli rabe (rapini), trimmed, rinsed, and dried; ¾ cup (180 ml) garlic confit cloves, about 20–25 cloves, with oil reserved; ¼ teaspoon (½ g) red pepper flakes (optional); ½ whole lemon, zest only (optional); 1 tablespoon (15 ml) good-quality extra-virgin olive oil, for finishing (optional)

From the MyKitchenBank Kitchen

A Mediterranean rice side dish combining nutty freekeh cooked in the Instant Pot with charred broccoli rabe and silky garlic confit. The contrast of tender greens and crispy edges against the chewy grain creates a dish that's equally at home as a side to roasted chicken or fish, or as a light vegetarian main. Quick enough for weeknight dinner, elegant enough for guests.

Prep: 15 min
Cook: 20 min
Wait: 15 min
Total: 50 min
Makes: 4 servings (about 1.5 cups per serving)

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Steps

Before you start

Have all ingredients measured and prepped before starting—the Instant Pot cooks quickly.
If making fresh garlic confit, prepare it ahead (see make_ahead note) or use store-bought.
Ensure your broccoli rabe is dried well after washing to achieve proper charring.

1
Toast the freekeh
- Set the Instant Pot to the sauté function on medium-high heat.
- Add 1 tablespoon (15 ml) of the olive oil and let it heat until shimmering, about 1 minute.
- Pour in the freekeh and toast, stirring frequently, for 2–3 minutes until fragrant and lightly golden.
- This step boosts the nutty flavor.
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Ready when: Freekeh is light golden and smells toasted and nutty
Tip: Stir constantly to prevent burning on the bottom.
2
Add broth and pressure cook
- Pour the broth into the pot over the toasted freekeh.
- Stir well to combine and scrape any browned bits from the bottom.
- Cancel sauté mode, seal the lid, and set to high pressure for 12 minutes.
- Allow natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
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Ready when: Freekeh is tender and has absorbed most of the liquid (a small amount of liquid may remain)
Tip: Use the natural release to keep the grain from breaking apart.
3
Season the freekeh
- Open the Instant Pot carefully and fluff the freekeh with a fork.
- Season to taste with kosher salt and freshly ground black pepper.
- Transfer the freekeh to a serving bowl or platter and keep warm.
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Ready when: Freekeh is evenly seasoned and fluffy
Tip: Taste and adjust seasoning—freekeh can handle robust seasoning.
4
Char the broccoli rabe
- While the freekeh cooks, heat a large skillet over medium-high heat and add the remaining 2 tablespoons (30 ml) of olive oil.
- When the oil is hot and shimmering, add the broccoli rabe in a single layer.
- Let it sit undisturbed for 2–3 minutes to develop a dark, charred crust.
- Stir, toss, and continue cooking for another 2–3 minutes until the stems are tender-crisp and the leaves and florets have dark, caramelized edges.
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Ready when: Broccoli rabe has dark, crispy edges and tender stems; leaves are caramelized
Tip: Don't stir too early—let the greens brown undisturbed to develop flavor.
5
Add garlic confit and finish
- When the broccoli rabe is charred and tender, add the garlic confit cloves (about 20–25) along with 2–3 tablespoons (30–45 ml) of their reserved oil.
- Toss everything together gently and cook for 1 minute to warm the garlic through and let the flavors meld.
- Season with salt, pepper, and red pepper flakes if using.
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Ready when: Garlic confit is warmed through and coats the broccoli rabe; flavors are combined
Tip: Add the garlic gently so the soft cloves don't break apart.
6
Combine and garnish
- Fold the charred broccoli rabe and garlic confit into the cooked freekeh.
- Drizzle with the finishing oil if using, scatter the lemon zest over the top, and toss gently to combine.
- Taste and adjust seasoning one final time.
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Ready when: All components are evenly distributed and the dish is ready to serve
Tip: Toss gently to keep the charred texture of the broccoli rabe intact.

Good to know

Tips

Freekeh is a roasted green wheat with a chewy texture and nutty flavor—don't confuse it with regular cracked wheat. If you can't find it, farro is an excellent substitute.
Garlic confit takes time to make but keeps for weeks. Make it in batches and always have some on hand for quick, luxurious cooking.
The broccoli rabe will release moisture as it cooks; don't worry if the skillet seems wet at first—it will evaporate as the greens char.
This dish is excellent served warm, at room temperature, or even chilled the next day as a grain salad.

Make ahead

Garlic confit can be made 2–3 weeks ahead and stored in the refrigerator, or use store-bought. Freekeh can be cooked 1 day ahead and reheated gently with a splash of broth. Broccoli rabe is best charred fresh, but can be prepped (trimmed and rinsed) up to 4 hours ahead.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of broth or water, or serve at room temperature as a grain salad. Do not freeze.

Substitutions

freekeh (roasted green wheat) → farro, wheat berries, or pearl couscous. Adjust cooking time and liquid ratio according to package directions. Farro works particularly well.
broccoli rabe (rapini) → bitter greens like escarole, dandelion greens, or regular broccoli florets. Milder greens will give a less peppery result; broccoli will lack the charred leaf edges.
garlic confit cloves → roasted garlic cloves or fresh garlic sautéed gently in olive oil. Fresh garlic will taste sharper; roasted garlic provides similar sweetness to confit.
vegetable or chicken broth → water plus 1 tablespoon miso paste, or chicken broth. Water will give a milder result; miso adds umami depth.