Instant Pot Roasted Garlic Marinara Food

INSTANT POT ROASTED GARLIC

Steps:

• 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!)
• You can now do anything you want with the garlic! Schmear (that's Yiddish for "spread") it on some Italian bread, make my AMAZING Roasted Garlic Soup, my MAGNIFICO Guacamole, mashed potatoes or even eat it on its own! Enjoy!

INSTANT POT PASTA MARINARA

Steps:

• Turn an Instant Pot® multi-cooker to the high saute setting. Add the oil; once it's shimmering, add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomatoes, 2 cups water and 2 teaspoons salt.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid, then crush the tomatoes with a wooden spoon. Stir in the penne.
• Set to pressure cook once more for 5 minutes. After the cycle is complete, repeat the process for quick release. Remove the lid, then stir in the butter and Parmesan.

INSTANT POT® ROASTED GARLIC

Steps:

• Place the steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water up to the bottom of the steamer basket.
• Cut 1/4 inch off the top of the garlic bulb and place into the steamer basket. Drizzle with olive oil and sprinkle with salt. Close and lock the lid. Select Poultry function according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove garlic and cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.

"ROASTED" GARLIC

Steps:

• Pour the water into the cooker. Set a heat- and pressure-safe trivet in the pot.
• Cut the top quarter off each garlic head (that is, the end toward the tip, away from the wider, flat root end), partly exposing the garlic cloves below. (Not every single clove need be exposed.)
• Rub about 1⁄2 tablespoon olive oil into the cut part of the garlic head, getting the olive oil down among the cloves, particularly inside the papery skins. Set the garlic heads cut side up on the trivet in the pot. Lock the lid onto the cooker.
• Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press Pressure cook (Manual) on High pressure for 7 minutes with the Keep Warm setting off.
• When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use kitchen tongs to gently pick up and transfer the garlic heads to a large plate. Cool for several minutes, then either squeeze the warm cloves out of their paper hulls; or cool to room temperature, about 1 hour, then seal the heads individually in plastic wrap and refrigerate for up to 1 week.

BASIC MARINARA FOR THE INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add olive oil and onion; cook until onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in red wine and simmer until reduced by half.
• Pour diced tomatoes and whole tomatoes into the pot. Bring to a simmer. Stir in basil, oregano, parsley, salt, pepper, red pepper flakes, and bay leaf. Press Keep Warm. Close and lock the lid. Seal the vent. Select Manual function and set timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard bay leaf. Use an immersion blender to puree the sauce.