Set your Instant Pot to Saute. Add onion to the pot and dry saute for 1 minute.

Next, add garlic and continue to saute for another minute. You may need to add a little water to prevent sticking, which is why we call for it in the recipe. In my kitchen, I found myself adding roughly 2 teaspoons of water at this time.

Cancel the Saute function. Add broth, cinnamon, all spice, freekeh and eggplant. Mix and then secure the cover. Turn the vent to the sealing position.

Using the Manual setting, set your Instant Pot to high pressure. Then, set the cook time to 7 minutes. Your Instant Pot will come to pressure in just a few moments.

You’ll know when the pressure has released when the float, which is located right next to the vent, drops down. On my Instant Pot, pressure was fully released after 15 minutes or so. Once the pressure has released, open the lid.

Now, add the tomatoes and roasted red peppers to the pot. Mix. Secure the cover again for 2 minutes to allow the dish to warm through. NOTE: If you like a slightly saucy pilaf, don’t drain the tomatoes. If you prefer a drier pilaf, go ahead and drain them first. When I am serving this pilaf as a standalone entree at my house, I don’t drain the tomatoes. However, I always drain the tomatoes when I am pairing this with pilaf as a side dish with a saucy main.

Just before serving, add the fresh parsley and season with salt and pepper to taste.

Garnish your freekeh pilaf with chopped herbs and/or fresh cracked black pepper to taste. Enjoy!