Delicious, perfectly “roasted” and caramelized garlic in just 5 minutes under pressure and 5 more under the broiler – not an hour in the oven!
The folks who published Modernist Cuisine shared a technique from their book online that involves filling a jar with garlic cloves, covering them in olive oil to then pressure cook for two hours.
I don’t have the patience to peel 30 cloves of garlic nor the time to pressure cook a jar for two hours. The pressure cooker should make things faster.
To roast garlic in the oven I would slice off the top, drizzle it with a little olive oil, wrap it in a layer of oven paper and aluminum foil, close it tightly and toss it in – but only when I already had a lasagna or focaccia going.
The pressure cooker can steam the garlic, much like the little oven packet, but in the short time, the garlic softens the cloves cannot caramelize. Enter my favorite pressure cooking partner: the broiler. A quick blast of this intense heat is enough to get the oil to the business of sizzling and caramelizing.
The result: perfectly roasted garlic in about 20 minutes (start to plate), with very little effort and big time and energy savings!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5 L or larger||steamer||5-6 min.||High(2)||Natural|
- 3 large garlic bulbs
- drizzle extra virgin olive oil (the good stuff)
- 1 cup water
- Prepare the pressure cooker with water and steamer basket and set aside.
- Slice off the top ¼ of the garlic bulbs - reserving the tips that should now pop out of the skin for a future recipe.
- Place bulbs in the pressure cooker steamer basket.
- Close and lock the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum needed to maintain pressure.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers: Cook for 6 minutes at high pressure.
Stove top pressure cookers: Lock the lid, and cook for 5 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural pressure release.
Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 15 minutes).
Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
- With tongs, carefully remove the hot, soft garlic bulbs and place on
- Drizzle with olive oil in all the nooks and crannies and broil for 5 minutes, or until sufficiently golden and caramelized.