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Make "roasted" garlic in HALF the time it takes in an oven with this easy Instant Pot recipe. It uses a 6-qt. Instant Pot (Jeffrey says the 6qt Duo and 6qt Duo Plus work) to speed up the initial step of cooking the garlic until its soft, then switches out the normal Instant Pot lid for an air fryer lid to "roast" it.
If you don't already have an Instant Pot that's compatible with an accompanying air fryer lid and are in the market for one, Jeffrey says this all-in-one 8-qt. Duo Crisp model comes WITH an air fryer lid, as well as a regular pressure cooking lid.
He also gives an alternate method for finishing it in the oven instead, if you don't have an air fryer lid or want to purchase one.
"If I wanted to count all the ways I use garlic, I'd need hundreds of fingers. A staple in countless recipes and a great immunity booster, this healthy gem of fragrant flavor is going to be softened, roasted, and then transformed into what can only be described as a garlic butta that you'll find many uses for. Schmear (that's Yiddish for 'spread') it on anything you like, use it in mashed veggies, or even eat it on its own!" –Jeff
Use Jeff's quick-cooking roasted garlic recipe to make his Instant Pot Cream of Cauliflower Soup. And for another easy basic from Jeff, check out his Instant Pot Ghee.
Adapted from The Lighter Step-By-Step Instant Pot Cookbook by Jeffrey Eisner. Copyright © 2021 by Jeffrey Eisner. Used with permission by Voracious. All rights reserved.
Ingredients
- 4 to 6 large heads garlic
- ½ to 1 tablespoon extra-virgin olive oil per head, for drizzling
Yield
Serves: Makes 2 cups
Preparation
Using a good chef's knife, slice off the top of each head of garlic so all the cloves are exposed.
Place the trivet in the Instant Pot, pour in 1 cup water, and rest the garlic bulbs on the trivet, sliced-side up. (You can use the basket that came with the air-fryer lid instead of the trivet, if desired.) Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 5 minutes. When done, allow a 10-minute natural release followed by a quick release, then hit Keep Warm/Cancel to turn off the pot.
WITH AN AIR FRYER LID: Remove the trivet and garlic bulbs, drain the liner pot, and return it to the Instant Pot, then replace the trivet or basket and garlic bulbs (still sliced-side up). Drizzle the oil onto each bulb, allowing it to seep into every nook and cranny. Add the air-fryer lid, hit Broil (400°F) for 12 minutes, and hit Start to begin. Check on the garlic periodically until it's roasted to a rich golden brown or your liking. When done, remove the air-fryer lid and let rest for 10 minutes.
Once cool to the touch, pull off each garlic clove and squeeze the flesh into a bowl—it will pop right out of the skin and be almost paste-like. Discard the skins. Refrigerate in an airtight container for up to 4 days.
TO FINISH IN THE OVEN INSTEAD: If you don't have an air fryer lid, preheat your oven to 450°F with a rack in the upper third of the oven. Pressure-cook the garlic bulbs as in Step 1, then place them on a foil- lined baking sheet and drizzle with the oil. Pop the sheet in the oven and roast for 5 to 10 minutes, until nice and browned. Oven temperatures vary, so keep an eye on the garlic – Jeff says his comes out perfect after 7 minutes.