Roasted Garlic for the Pressure Cooker or Instant Pot

Prep Time
Cook Time
Ready In

"Okay, it's not REALLY roasted but this is the easiest way I've come across to make garlic soft, caramelized, and easy to extract--and it doesn't heat up my kitchen in the summer (which is a big deal to me!). Serving size is variable. You can roast as much or as little as you want in the Instant Pot/Pressure Cooker. The amount of water and the cooking time doesn't change."

Original is 4 servings


  • Serving Size: 1 (63 g)
  • Calories 1.2
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 3 mg
  • Total Carbohydrate - 0.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.1 g
  • Protein - 0.1 g
  • Calcium - 4.5 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Cut off the tips of the cloves of garlic, but leave the bulk and skins intact. ((See my photo of some of the intact bulbs with the tips of the cloves cut off, to help you visualize.)

Step 2

Place a trivet or steamer basket in the Instant Pot and add 1 cup of water.

Step 3

Put the garlic cloves on the trivet or in a heatproof bowl that fits inside the Instant Pot.

Step 4

Close the Instant Pot with the lid and make sure the steam release valve is set to the sealing position.

Step 5

Select the "Manual" or "Pressure Cook" setting and set the timer for 10 minutes on high pressure.

Step 6

Once the cooking time is complete, allow for a natural pressure release for about 10-20 minutes, and then do a quick pressure release to release any remaining pressure.

Step 7

Carefully remove the garlic cloves from the Instant Pot. They should be soft and slightly browned.

Step 8

To separate the roasted garlic from the skins, gently squeeze the bulb, and the soft roasted garlic should come out easily.


No special items needed.

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