Roasted Garlic & Herb Chicken Breasts in A Pressure Cooker. Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the.
Roasted garlic is sooo good, I changed a few things with mine and it was excellent. I cut off the pointy tops and drizzled olive oil over the exposed garlic and added freshly ground cracked pepper. Then I placed them on a piece of foil and folded it around the garlic, making a "foil tent" so that the garlic is completely enclosed. You can have Roasted Garlic & Herb Chicken Breasts in A Pressure Cooker using 7 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Roasted Garlic & Herb Chicken Breasts in A Pressure Cooker
- It’s of Weber roasted garlic & herb seasoning.
- Prepare 3-4 lbs of boneless chicken breasts sliced into 2" strips.
- You need 2 cups of brown long grain rice.
- Prepare 1 can of sweet corn.
- Prepare 1 can of black beans drained & rinsed.
- It’s 1 of sweet green pepper chopped.
- It’s 1 of sweet onion colored.
Heat a skillet over medium heat. Pour in a small amount of canola oil (or another cooking oil with a high smoke point), and add peeled garlic cloves. Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic's bite and leaves rich, deep flavor and silky texture in its place.
Roasted Garlic & Herb Chicken Breasts in A Pressure Cooker instructions
- Slice chicken beast into 2" strips.
- Liberally sprinkle chicken with Weber Roasted Garlic & Herb seasoning allow to sit for 15 minutes..
- Pour 1/2 cup of water into pressure cooker. Add chicken strips seal & cook for 8 minutes..
- Remove chicken from pressure cooker & place on plate. Cover with foil..
- Pour 3 cups of water & 2 cups of brown long grain rice to pressure cooker. Cook Rice for 12 minutes..
- While rice is cooking mix corn, peppers, onion, & black beans into a microwave safe bowl & cook for 5 minutes..
Use it to make Roasted-Garlic Bread, Garlic and Chive Dip, or Garlic-Stuffed Roast Chicken. Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Unlike raw cloves, there's no bite in roasted garlic at all. Insanely creamy and with a rich umami flavor that will instantly upgrade any.