There should be colcannon at every Irish celebration. By using your Instant Pot instead of waiting for that big pot of water to boil, you can save time. The boiling water does not need to be drained, which is a plus. If desired, add chives as a garnish.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 3 cups shredded cabbage
- 3 green onions, chopped
- 2 ½ pounds russet potatoes, peeled and cubed
- ½ cup water
- ½ cup milk
- salt and ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter and olive oil and allow butter to melt. Add cabbage and green onions and cook until wilted, about 2 minutes. Turn pot off.
- Add potatoes and water to the pot. Close and lock the lid. Select manual pressure and set timer for 5 minutes. Allow about 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Remove pressure cooker liner and place on the counter. Add milk and mash using a potato masher. Let colcannon stand for 3 minutes.
- Transfer to a serving dish. Make a well in the center of the potatoes and add remaining 2 tablespoons butter. Season with salt and pepper to taste.
Nutrition Facts
| Calories | 357 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 8 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 142 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made it as directed but added diced ham, it ended up with too much liquid, so I added two cups of half and half and served it as a creamy potato soup garnished with parsley and shredded cheese. It was delicious and required no added salt.
I used redskin potatoes and left the skins on. This dish was good the day I made it, but even better when re-heated in the oven a couple days later.
Loved it!