Makes about 1 cup garlic paste


4 large bulbs garlic

1 cup water

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper, to taste


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. Close and lock the lid. Set the valve to sealing.

3. Pressure-cook on high for 5 minutes. When the cooking cycle ends, press cancel and allow the appliance to release the pressure naturally.

4. Remove the lid and use tongs to carefully remove the garlic bulbs. Squeeze the garlic into a small mixing bowl, discarding skins. Add the olive oil, salt, and pepper and mash to a paste with a fork.

Per tablespoon: 29 calories, no protein, trace carbohydrates, no sugar, 3 grams fat, no cholesterol, 23 milligrams sodium, no dietary fiber.