Pressure-Roasted Whole Garlic Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Pressure-Roasted Whole Garlic Pressure Cooker Recipe


Makes 4 heads – Cooker: 5- to 7-quart – Time: 9 minutes at HIGH pressure

  • 4 heads garlic
  • about ¼ cup olive oil
  • 1 cup water


  1. Peel and discard the papery outer layers of the head of garlic, leaving intact the skins of the individual cloves
  2. Using a sharp knife, cut ½ inch from the top stem end, exposing the tops of the individual cloves of garlic
  3. Cut 4 pieces of aluminum foil three times the size of the garlic bulb
  4. Set each head of garlic in the center of one of the pieces of foil
  5. Drizzle a few teaspoons of olive oil over the exposed part of each head and rub the oil all over the outside
  6. You can also spray the head with olive oil cooking spray but definitely pour some good olive oil into the cut cloves
  7. Wrap the garlic completely in the foil and twist the top to seal tight
  8. Place a trivet and steamer basket in a 5- to 7-quart pressure cooker
  9. Add the water
  10. Arrange the garlic packets in the basket in a single layer, top side up
  11. The water should not touch them
  12. Close and lock the lid
  13. Set the burner heat to high
  14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  15. Set a timer to cook for 9 minutes
  16. Remove the pot from the heat and let stand for 10 minutes, no more
  17. Open the cooker with the Quick Release method
  18. Be careful of the steam as you remove the lid
  19. Wearing a heavy-duty oven mitt, lift up the steamer basket, taking care not to get burned by the steam and hot water, or transfer the packets with metal tongs to a plate
  20. Let cool 10 minutes before opening the packets
  21. The cloves will feel soft when pressed
  22. With a small knife, cut the skin slightly around each clove
  23. Use your fingers or a cocktail fork to pull or squeeze the roasted garlic cloves out of their skins
  24. Enjoy warm or let cool and store in an airtight container in the refrigerator for up to 1 week

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