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Instant Pot Irish Colcannon

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Irish
Instant Pot Irish Colcannon
Ingredients
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 3 cups shredded cabbage
  • 3 green onions, chopped
  • 2 1/2 pounds russet potatoes, peeled and cubed
  • 1/2 cup water
  • 1/2 cup milk
  • salt and ground black pepper to taste
Instructions
1
Begin by activating your pressure cooker, choosing the Saute setting. Next, add 1 tablespoon of butter and a generous amount of olive oil to the pot. Allow the butter to soften completely, giving it about 1 minute to melt and combine with the oil.
2
Add a handful of shredded cabbage and chopped green onions to the pot, stirring occasionally as they cook until they reach a tender state, approximately 2 minutes.
3
Immediately switch off the pressure cooker's heat source.
4
Add diced potatoes and a sufficient amount of water to the pot. Close the lid securely, ensuring it clicks into place, and set the manual pressure cooking mode with a 5-minute timer. Allow about 10 minutes for the pressure to build up.
5
To release the built-up pressure, carefully follow the manufacturer's instructions and use the quick-release method, taking around 5 minutes to do so. Once you've released the pressure, unlock and carefully lift off the lid.
6
Remove the pressure cooker's liner and place it on a stable surface. Add milk to the potatoes, mashing them using a potato masher until they reach your desired consistency. Allow the colcannon to rest for 3 minutes, giving it time to thicken slightly.
7
Transfer the cooked potatoes to a serving dish. Create a small indentation in the center of the potatoes, adding the remaining 2 tablespoons of butter to melt and infuse the dish with flavor.
8
Finally, season your colcannon with salt and pepper to taste, completing the dish.