Roasted garlic for spreads

General

• The beauty of this roasted garlic is that there is no pealing. You just squeeze out the garlic once it is roasted. It pairs beautifully with an extra-virgin olive oil. It deserves to find a home on a good, crusty loaf of bread. But don’t stop there. You can stir it into a soup, spread it on cooked rice, or toss it with pasta and Parmesan. Or make your own garlic butter.
• Roasted Garlic will keep, in an airtight container in the refrigerator, for up to 3 days. But don't worry, a whole garlic is gone very quickly as the taste is quite sweet. And addictive.

Ingredients

• 4 large whole bulbs garlic
• 1 cup water
• ½ cup extra-virgin olive oil, plus extra as needed
• Salt and freshly ground black pepper

Procedure

1. Slice the top off each garlic bulb, just enough to expose the cloves while leaving the bulb and most of the papery skin intact.
2. Place the steaming rack in the inner pot, pour in the water, and then place the garlic on the steaming rack.
3. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 5 minutes.
4. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 15 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
5. Remove the lid. Use tongs to carefully remove the garlic bulbs. When the garlic is cool enough to handle, squeeze it into a ramekin, discarding the skins. Add the olive oil, a pinch of salt, and a pinch of pepper, and mash with a fork until a smooth paste forms. Serve warm or at room temperature.