Every home cook should know how to make roasted garlic. This simple process can take your savory recipes to the next level. Learn how easy it is to make 10 Minute Instant Pot Roasted Garlic, or use your toaster oven or oven.
This was the first year I ran out of garlic from my garden. I plant an entire 4×6 raised bed with of garlic each and every year. Truth be told I would plant triple that if I had the space. But alas, my micro farm can’t give me everything I want, but it gives me all that I need. Except of course a fuzzy pygmy goat that I would name Sprinkles and snuggle all day long.
We’d be best friends.
Back to the garlic. We love it. I feature it in so many dishes and garlic has one of the highest rates of use when searching by ingredients on my recipe page.
Garlic is also known for its antiviral and antibiotic properties and is a pretty rad and delicious healthy addition to a real foods diet. I haven’t been sick this winter AND I used up all our garlic by February. Happenstance? Perhaps. Delicious coincidence? Most definitely.
When you roast garlic, the flavor completely mellows and can win over even the most ardent garlic detractor. Roasted garlic is the Elizabeth Wakefield to raw garlic’s Jessica Wakefield. Gentler. Nicer. Less abrasive. Dedicated to doing the right thing. Way more likely to not break your heart and take your money.
Whoops. Got lost in a Sweet Valley High fever dream there for a second. Snap out of it Sarah!
Also. How awful were all of those people? They were AWFUL! Where were the parents? Damn. I’m old.
Enid. Bruce Patman.
Hold onto your pants because I’m just about to rock your socks off. That analogy makes sense if you squint your eyes and push your tongue onto the roof of your mouth while patting your belly.
Ready to be rocked? Making roasted garlic just takes two ingredients. TWO. Garlic (obvs) and olive oil.
How to Make Roasted Garlic in the Instant Pot – Step by Step
- Place the wire trivet and water in the Instant Pot.
- Remove the tops of your garlic with a sharp knife and place it on the trivet.
- Lid on, then Manual>High>8 minutes.
- Natural release for 7 minutes and then do a quick release if needed.
- At this point, your garlic is soft and perfect for use in savory dishes. But if you plan to use the garlic to top something and want to ramp up the wow factor, I highly recommend carmelizing it. By caramelizing the garlic you’ll deepen the flavor even further and give it that amazing rich color that will make people stop and heap glorious amounts of praise upon you.
- To caramelize, place the garlic on an oven-proof baking sheet. Drizzle with olive oil and place under the broiler set to high and broil for 3-5 minutes. Keep a careful eye on it as it could burn quickly.
- To make it even more convenient, I simply use our toaster oven for this step.
How to Make Roasted Garlic in the Oven/Toaster Oven – Step by Step
- Preheat the oven/toaster oven to 400 degrees. Place a piece of foil on an oven-proof baking sheet.
- Remove the tops of your garlic with a sharp knife.
- Drizzle with 1/2 tsp of olive oil.
- Pull the foil up and over the garlic to make a small pouch.
- Bake for 35 minutes.
How to Store Roasted Garlic
- Allow the garlic to fully cool before handling! Nobody wants hands that smell like garlic and roasted fingers.
- Squeeze the cloves into a container with a lid like a mason jar.
- Cover with olive oil and refrigerate for up to two weeks. Do.Not.Keep.It.At.Room.Temperature. M’kay? You do not want to mess around with botulism.
Recipes for Using Roasted Garlic
- Baked Brie and Roasted Garlic. Hold me, this is delicious and easy!
- Healthy Sausage and Roasted Vegetables – a sheet pan dinner where everything roasts together to caramelize into a heavenly mix of unicorn tears.
- Roasted Garlic, Cheddar & Olive Oil White Bean Mash – um, yes, please. All of this. I’ll have two.
- For all that is holy, please mix it with a bit of salt and pile it straight onto toasted baguettes!
- Add it to Homemade Hummus for a milder, less intense flavor.
- Toss it with some olive oil, fresh Roma tomatoes, salt, pepper, and chopped basil and use it as bruschetta topping.
- Add it to The Best Mashed Potatoes. Please. Do it.
I’m not saying eating a ton of garlic over the last few months kept me from getting sick, but man what a delicious way to test a theory! Using logic and science to figure something out I guess that makes me an Elizabeth?
What is your favorite way to use roasted garlic?
Making this recipe or others?
Every home cook should know how to make roasted garlic. This simple process can take your savory recipes to the next level. Learn how easy it is to make roasted garlic in the Instant Pot, toaster oven, or oven.
- garlic, full heads
- olive oil
- 3/4 cup water
Place the wire trivet in the Instant Pot and add water.
Using your sharpest knife, remove the top section of the head of garlic and place it on the wire trivet.
Place the lid on the Instant Pot and set the vent to sealing. Press Manual>High>8 minutes.
Allow for a natural release for 7 minutes and then perform a quick release if needed to remove additional pressure.
If you want to caramelize the garlic for presentation, carefully remove the garlic from the Instant Pot with tongs and place on a heat-proof baking dish. Drizzle with olive oil and place under the broiler set to high for 3-5 minutes. Check often! Allow to cool considerably before handling.
Preheat the oven to 400 degrees. Prepare a baking dish with a small piece of foil.
Using your sharpest knife, remove the top section of the head of garlic and place on the foil. Drizzle each clove with about 1/2 tsp of olive oil. Wrap the foil up and around the garlic to create a small pouch.
Bake for 35 minutes or until the individual cloves are soft and caramelized. Allow to cool considerably before handling.
After the garlic has completely cooled, remove the cloves from the heads of garlic by gently squeezing from the root end. If you have stubborn cloves you can gently remove them with a butter knife or chopstick.
Place all the roasted garlic in a small covered dish (a mason jar works great!) and cover with olive oil. Press the cloves gently to submerge if needed.
Store jar in the fridge for up to 2 weeks. Do not store at room temperature.
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