Directions

1. In a mixing bowl, add garlic bulbs. Drizzle 2T oil over garlic and sprinkle with salt.
2. Pour water into pressure cooker. Place steaming rack on bottom of cooker. Place garlic on steaming rack and close and lock lid.
3. Set pressure cooker to "steam/veggies" and adjust time to 6 minutes. Press start/stop. When done, allow pressure cooker to naturally release pressure, about 15-20 minutes.
4. Do a quick release to make sure all pressure has been released before opening lid.
5. Carefully open lid and remove garlic. Place garlic on a sheet pan and place under broiler for 8-10 minutes or until garlic become slightly brown. Remove from boiler and allow garlic to completely cool.
6. Once cooled, squeeze garlic from bulb. Garlic will be very soft and paste like. Roasted garlic can be held for 3 weeks in an airtight container stored in refrigerator.