On Nov 9, 8:46 am, Bobo Bonobo® wrote:
I put a whole chicken breast in the pressure cooker with two cloves of
pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
flakes, and a bit of water. It just seemed like a good idea.
The apartment smells very strongly of garlic. I hope the flavor gets
infused nicely into the chicken. [snip]

The flavors sound good, but I'm wondering why the pressure cooker? I
think of a pressure cooker as a way to deal with dishes that need long
cooking, where the pressurized heat speeds up the process. And I
think of chicken breast as a thing that cooks quickly. So I wouldn't
have associated the two......how did it occur to you to take this
approach? -aem