You can roast up to six bulbs of garlic in your pressure cooker in less than fifteen minutes. You may wonder why this method is better than roasting garlic in the oven. In the middle of the summer, I prefer to use the pressure cooker rather than heat up the kitchen. Plus the garlic cooks in a quarter of the time, and the results are terrific!
MAKES 6 BULBS
INGREDIENTS:
- 1 cup water
- 6 garlic bulbs
- Up to ½ cup extra-virgin olive oil
- 1 tablespoon coarse salt
INSTRUCTIONS:
- Pour the water into the pressure cooker. Make squares of aluminum foil that are three times the size of the garlic bulbs, so they will seal the garlic completely.
- Arrange each garlic bulb in the center of a square, drizzle with oil, and sprinkle with a bit of salt. Wrap the garlic in the foil.
- Arrange the trivet and steamer basket in the pressure cooker and transfer the garlic packets to the steamer basket.
- Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the packets from the steamer basket and allow them to cool for about 10 minutes.
- Remove the aluminum foil and squeeze the garlic out of its papery skin into a bowl.
- Pour any remaining olive oil over the roasted garlic, cover, and refrigerate for up to 5 days.
TIP:
- Here’s a great trick for getting roasted garlic out of its skin: Put the garlic bulbs into a potato ricer and press the garlic through the ricer. It does a phenomenal job!
