Instant Pot Roasted Garlic
http://pressureluckcooking.com/wp-content/uploads/2018/04/Screen-Shot-2018-04-24-at-2.24.07-PM.png

Instant Pot Roasted Garlic

by | Apr 24, 2018

Instant Pot Roasted Garlic

by | Apr 24, 2018

Garlic is just one of those things that makes a recipe really sing. But garlic is also just as good on its own, particularly when it’s done roasted-style!
Whether you’re making my famous Roasted Garlic Soup, contest-winning Guacamole or spreading (schmearing) it on some bread (or eating it on its own), you can’t go wrong!
Your Instant Pot will handle the steaming of the garlic and then you’ll finish it in the oven for a few moments to give it that roasted flavor. Best part? It couldn’t be easier and only takes TWO ingredients to achieve such wondrous flavor results: garlic and olive oil!
Here’s How I Made It!: 
Start off with a few bulbs of garlic.
Then, take a knife and cut under the stem of each bulb so you’re essentially “scalping’ each bulb…
…so that the tops of each garlic clove is exposed.
Now add the trivet and some water to your Instant Pot…
…and rest the garlic on it. Secure the lid and perform the cooking process.
When done, place the steamed bulbs of garlic on a foil-lined sheet and add some olive oil to each bulb…
…and then pop them into a pre-heated oven so they get a little roasted!
Once nice and browned in color, they’re done so remove them from the oven and let cool for a few.
Once cooled, take the bulb…
…and squeeze the bottom of each clove into a bowl. You’ll see the cloves will pop right out of the skin!
Like, I wasn’t kidding. It slides right out – like frosting coming out of a piping bag!
When done, you’ll have garnered a nice amount of roasted cloves of garlic depending on how many bulbs you roasted.
You can either store it in an airtight container and pop in the fridge or freezer for later…
…or use it immediately! To make a more guilt-free garlic bread, place few freshly roasted cloves of garlic on some Italian bread…
…schmear it into the bread.
…add a little parmesan and black pepper (or whatever seasonings you enjoy)
…and enjoy!
But it doesn’t stop there. You can do SO many things with these incredibly flavorful and simple roasted garlic! Just check out the “Jeffrey Sez” section for ideas!
  • 3-6 full bulbs of garlic, fully in tact with the tops sliced off of each so all of the bulbs are exposed (these are not to be confused with cloves – bulbs are made up of about 10-20 cloves each)
  • Extra virgin olive oil (divided into 1/2 tbsp – 1 tbsp per bulb), for drizzling
  • Optional: Bread, for schmearing on to act like butter (and sprinkle on some parmesan and black pepper or whatever seasonings you desire)

This Roasted Garlic is the PERFECT base for making my popular Roasted Garlic Soup, my contest-winning Guacamole, mashed potatoes or even just eating on its own! It’s also a healthier alternative to garlic bread by just schmearing a few roasted cloves into some fresh Italian bread and sprinkling on some parmesan and pepper and, perhaps, even dip in a little olive oil!

Works as a GREAT base for any dish that calls for garlic as well – nothing like a great olive oil-infused roasted garlic flavor!

Got a lot leftover? It will store in your fridge in an air-tight container for up to 2 weeks with cloves submerged in some olive oil. You can also freeze leftover cloves.

  1. Add 1 cup of water to the Instant Pot, lay in the trivet and rest the garlic bulbs on it, sliced side facing-up. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. When done, allow a 10 minute natural release followed by a quick release and hit the “Keep Warm/Cancel” button when done
  2. Pre-heat the oven to 450 degrees during the natural release
  3. Take the garlic bulbs from the Instant Pot and place on a foil-lined baking sheet with the bread and drizzle the olive oil in each bulb bulb (about 1/2 tbsp – 1 tbsp), allowing the oil to seep into every nook and cranny of each bulb. Pop the baking sheet in the oven for 5-10 minutes on a rack level about 3/4 of the height the oven. Once the garlic is nice and browned, it will be done and ready to take out of the oven (Note: all ovens vary so keep an eye on it, but mine was perfect in 7 minutes). Allow it to cool for 10 minutes
  4. By now, the garlic should be relatively cool to the touch. Take each bulb and clove of garlic and squeeze the garlic meat into a bowl (it will pop right out and be almost paste-like – fascinating!). Discard any of the skin from the garlic as we only want to reserve the garlic meat (your hands will get messy from this, but that means you’re doing a good job!)
  5. You can now do anything you want with the garlic! Schmear (that’s Yiddish for “spread”) it on some Italian bread, make my AMAZING Roasted Garlic Soup, my MAGNIFICO Guacamole, mashed potatoes or even eat it on its own! Enjoy!

Subscribe to my YouTube!

SUBSCRIBE to my YouTube for even MORE videos!

Subscribe To My Newsletter!