If you want to see the recipe it was based on, get a copy of the Modernist Cuisine at Home cookbook, or go to the Pressure Cooker Garlic Confit recipe on Modernist Cuisine's website.
Recipe: Pressure Cooker Garlic Confit
Equipment: Pressure Cooker (I used my Instant Pot electric pressure cooker) 16oz canning jar
Ingredients: 1 cup olive oil 50 cloves garlic, peeled (4 large heads) 1/2 teaspoon herbes de provence 1 bay leaf
Notes I used my electric pressure cooker, which made it very easy - turn the timer to two hours, and walk away. But any pressure cooker will do, as long as it can get to 10 PSI. The recipe doubles easily...as long as you can live with peeling all that garlic. Bonus recipe: Braised Kale with Garlic Confit and Oil. Strip the leaves from the stems of a large bunch of kale, and rough chop the leaves. Put four cloves of garlic confit plus two tablespoons of the garlic oil into a large pot. Add the kale, sprinkle with 1 teaspoon of Kosher salt, then toss to coat with the oil. Add a half cup of water, put the pot over medium-high heat, and cover. When steam starts escaping from under the lid, turn the heat down to medium-low and steam the kale for 20 minutes.