Ingredients
- 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
Preparation
Step 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
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!)