I was talking to a friend the other day who mentioned that she always buys pre-cut produce. Even though it costs more, if she buys it whole she never gets around to it and fruits and veggies tend to rot in the drawer uneaten — which doesn’t save anyone any money. 🙂 So I was wondering: Do you buy produce pre-packaged or pre-cut? Always, or just certain products?
Garlic cloves tend to be my pre-packaged-produce splurge here. We tend to use a lot of garlic in this house, as you may have noticed from the recipes, and since I hate peeling it and dealing with it I often buy these huge bags of peeled garlic from Costco. I love the grab-and-go convenience here, and also like the beautiful large cloves of heirloom California garlic — so have decided that for me, it’s worth it. (I also sometimes buy baby carrots when they’re super cheap like this 2 lb bag of organic baby carrots I picked up for $.50 at Pete’s Market last week, but otherwise prefer the whole ones.)
Otherwise I only tend to pick up pre-cut produce occasionally on clearance, but I was wondering: What do you guys do?
Easy Instant Pot Garlic Butter
So anyway… speaking of giant bags of peeled garlic, I saw this easy Instant Pot garlic butter (or: buttery garlic?) recipe today from someone in the amazing Instant Pot Community over on Facebook (direct link to recipe). Seeing as I have half a giant bag of peeled garlic here, I impulse made some this afternoon.
Not my original recipe, but brilliant, guys!
5-6 bulbs peeled garlic (I used several handfuls from my Costco bag to almost cover the bottom of the pot)
1/2 cup water
1/2 stick salted butter
Cook on manual high pressure for six minutes, quick release, then mash and stir. Boom: Garlic butter! Store in the refrigerator, should you have any left. (No, it really makes quite a bit, lol…)
Do you LOVE garlic?
This was pretty good, but you have to realllly love garlic. Here I tried it on bread sprinkled with a little dried parsley, but I’m also thinking it would be lovely mixed with snipped chives on steak, mixed with herbs on salmon, mixed with fresh diced parsley and spread on French bread to make garlic bread — with a little mozzarella on top maybe — on baked potatoes, and… oh, just in all sorts of wonderful ways.
I think I prefer the taste of garlic roasted in the oven if you’re just spreading it on bread, but this Instant Pot garlic butter would be great mixed with fresh herbs to jazz up a number of recipes and plainer foods.
- 5-6 bulbs peeled garlic (I used several handfuls from my Costco bag to almost cover the bottom of the pot)
- ½ cup water
- ½ stick salted butter
- Cook on manual high pressure for six minutes, quick release, then mash and stir.
- Boom: Garlic butter!
- Store in the refrigerator, should you have any left. (No, it really makes quite a bit, lol...)
More Instant Pot recipes?
Here are a few more Instant Pot recipes you might enjoy!
- Instant Pot Vegetable Broth (from veggie scraps)
- Instant Pot Vegetable Soup
- Easy Instant Pot Chili with canned beans
- Instant Pot Mashed Potatoes
- Instant Pot Boneless Skinless Chicken Breast (for meal prep)
- Instant Pot Crash Hot Potatoes
- Instant Pot Ham & Potato Soup
And by the way: I figure if I make enough batches of broth from vegetable scraps instead of buying boxed broth, I can put that money towards the occasional Costco garlic cloves splurge. And since I use a few garlic cloves in the veggie broth, it’s a whole circle of life thing, too. 😉