Instant Pot Roasted Garlic
Instant Pot Roasted Garlic
- 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.
- 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
- Pre-heat the oven to 450 degrees during the natural release
- 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 (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
- 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!)
- 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!