Instant Pot Beets And Mushrooms With Roasted Garlic Food

INSTANT POT BEETS AND MUSHROOMS WITH ROASTED GARLIC

Steps:

• Trim the top of a head of garlic to expose the cloves and drizzle on vegetable oil. Roast a head of garlic in aluminum foil at 400°F for 30 to 45 minutes
• Trim and wash beets. Steam for 15 minutes at High Pressure using 2 cups of water. Do a quick release of the steam.
• While the beets are steaming, saute the chopped onion with 1 Tablespoon butter and 1 Tablespoon vegetable oil (or 3 Tablespoons vegetable oil). Cook slowly in a frying pan on medium-low heat for 15 minutes
• Chop the mushrooms and add to the onions. Increase the heat to medium and cook for 7-8 minutes.
• Add the chopped roasted garlic cloves and beets. Combine with 1 Tablespoon sugar and 2 Tablespoons of apple cider vinegar. Refrigerate overnight or for at least 2 hours. Serve cold or at room temperature.

ROASTED BEETS & GARLIC

Steps:

• Separate garlic cloves from head & peel.
• Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
• Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
• Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
• Add beets & garlic; toss gently to coat & heat through, about 2 minutes.

INSTANT POT® ROASTED GARLIC

Steps:

• Place the steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water up to the bottom of the steamer basket.
• Cut 1/4 inch off the top of the garlic bulb and place into the steamer basket. Drizzle with olive oil and sprinkle with salt. Close and lock the lid. Select Poultry function according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove garlic and cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.