Instant Pot Charred Broccolini and Anchovy Brown Rice

Name: Instant Pot Charred Broccolini and Anchovy Brown Rice
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ cups (300 g) short-grain brown rice, rinsed, rinsed under cold water until water runs mostly clear; 2¾ cups (650 ml) vegetable or chicken broth; 1 lb (450 g) fresh broccolini (or broccoli rabe), stems trimmed, trimmed, cut into 4-inch lengths, rinsed and dried well; 6 fillets (30 g) anchovy fillets packed in oil, finely minced; 4 cloves (20 g) garlic cloves, minced, minced; ¼ cup (60 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); 1 whole fresh lemon, cut into wedges (optional)

From the MyKitchenBank Kitchen

A quick Italian-inspired rice side that cooks the nutty brown rice in the Instant Pot while you char broccolini in a skillet. Tossed together with garlicky anchovy oil, this dish delivers deep umami flavors and crispy-edged vegetables in under 30 minutes—perfect alongside grilled fish or chicken.

Prep: 10 min
Cook: 22 min
Wait: 8 min
Total: 40 min
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Rinse the brown rice thoroughly under cold water until the water runs mostly clear
Have all ingredients measured and prepared before starting—the Instant Pot timing moves quickly
Position your skillet near the stove for simultaneous cooking

1
Sauté garlic and anchovies
- Pour 2 tablespoons of the extra-virgin olive oil into a small skillet over medium heat.
- Once shimmering, add the minced garlic and minced anchovy fillets.
- Cook, stirring frequently with a wooden spoon, for about 2 minutes until the garlic is fragrant and the anchovies have broken down into the oil.
- The mixture should smell rich and savory, not burnt.
- Remove from heat and stir in the remaining 2 tablespoons of olive oil.
- Set the anchovy oil aside.
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Ready when: Garlic is fragrant and anchovies have dissolved into the oil
Tip: Don't let the garlic brown or the anchovies will taste harsh. Low-medium heat is key.
2
Start the Instant Pot rice
- Add the rinsed brown rice, vegetable broth, and a pinch of kosher salt to the Instant Pot.
- Stir to combine.
- Place the trivet inside, lock the lid, and set to high pressure for 22 minutes.
- The cooking will begin immediately—there is no need to bring it to pressure first.
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Ready when: Instant Pot beeps and pressure builds
Tip: Do not use the sauté function first. Add cold broth directly to the pot for the correct rice-to-liquid ratio.
3
Char the broccolini
- While the rice cooks, heat a 12-inch skillet (cast-iron works beautifully) over medium-high heat for 2 minutes until very hot.
- Pat the broccolini dry with paper towels—moisture prevents charring.
- Working in two batches if needed to avoid crowding, place the broccolini in a single layer, cut-side down.
- Let it cook untouched for 4–5 minutes until the underside is deep golden-brown with charred spots.
- Stir once, then cook for another 3–4 minutes until the stems are tender-crisp and the florets are caramelized.
- Season each batch with a pinch of kosher salt and black pepper as it finishes.
- Transfer to a clean plate.
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Ready when: Broccolini has deep golden-brown charred spots and stems are tender-crisp when pierced with a fork
Tip: Pat the broccolini completely dry—any water will steam the vegetables instead of charring them. Don't stir too early or you'll break up the char.
4
Release pressure and finish rice
- When the Instant Pot beeps (after 22 minutes at high pressure), let the pressure release naturally for 5 minutes, then carefully turn the quick-release valve to vent any remaining steam.
- Open the lid and fluff the rice gently with a fork.
- The rice should be tender and the liquid mostly absorbed.
- If there's still liquid in the bottom, cover and let it sit for 1–2 minutes to absorb.
- Stir in 2 tablespoons of the reserved anchovy oil.
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Ready when: Rice is tender, grains are separate, and liquid is absorbed or nearly absorbed
Tip: Natural pressure release prevents the rice from becoming mushy. If you quick-release immediately, the sudden pressure drop can break the grains.
5
Combine and finish
- Transfer the warm rice to a large serving bowl.
- Add the charred broccolini and the remaining anchovy oil.
- Fold gently with a wooden spoon to distribute the broccolini evenly and coat the rice with the anchovy oil.
- Taste and adjust seasoning with kosher salt and black pepper.
- Sprinkle with red pepper flakes if desired and squeeze fresh lemon juice over the top.
- Serve immediately while the rice is still warm and the broccolini retains its char.
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Ready when: All ingredients are evenly combined and heated through
Tip: Fold gently to preserve the charred edges on the broccolini. Serve hot for the best flavor and texture contrast.

Good to know

Tips

Rinsing brown rice removes surface starch and helps the grains cook up separate and fluffy rather than sticky—don't skip this step.
The Instant Pot's high pressure cooks brown rice in about 22 minutes, compared to 45+ minutes on the stovetop, making this a true quick weeknight side.
Cast-iron skillets hold heat exceptionally well and create the deepest char on the broccolini. If you don't have one, use a stainless-steel skillet over medium-high heat and watch the timing closely.
Make the anchovy oil while the rice cooks to keep everything on schedule. It only takes 3 minutes and fills your kitchen with wonderful umami-rich fragrance.

Make ahead

The anchovy oil can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before serving. The rice and broccolini are best served immediately after cooking, but leftovers can be reheated gently.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat with a splash of broth or water, stirring occasionally, until heated through (about 5 minutes). The broccolini will lose some crispness but remains edible. Do not freeze.

Substitutions

short-grain brown rice, rinsed → farro or wild rice. Use the same amount (1.5 cups dry). Adjust broth to 2.5 cups for farro or 3 cups for wild rice, and cook for 25 minutes at high pressure.
fresh broccolini (or broccoli rabe), stems trimmed → broccoli florets, bok choy, or trimmed kale stems. Broccoli florets may take slightly longer (5–6 minutes per side) due to their size. Bok choy and kale wilt faster, so watch carefully.
anchovy fillets packed in oil → miso paste or fish sauce. Use 1 tablespoon white miso mixed into the warm olive oil, or 1 teaspoon fish sauce stirred in at the end. Both add umami without the fishy bite.
vegetable or chicken broth → chicken or seafood broth. Any broth works; seafood broth especially complements the anchovy flavor. Use the same amount.