No Irish feast should be without colcannon. Using your Instant Pot® you save time by not having to wait for that large pot of water to boil. Bonus is that there is no draining of the boiling water. Garnish with chives, if desired.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

356.7 calories; 7.7 g protein; 54.9 g carbohydrates; 25.3 mg cholesterol; 141.8 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
03/19/2020
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. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/19/2020
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. Read More
Rating: 5 stars
05/25/2019
Loved it! Read More