Instant Pot Colcannon Recipes

ONE POT COLCANNON RECIPE (CABBAGE AND POTATOES)

Steps:

• In a large nonstick pot, heat butter over medium high heat.
• Add garlic, onion and cabbage and saute until cabbage is tender.
• Add mashed potatoes, green onions, heavy cream, butter, salt, pepper and mix everything together gently.
• Sprinkle cooked, crumbled bacon and top off with more butter. Enjoy!

INSTANT POT® COLCANNON

Steps:

• 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.

COLCANNON RECIPE

Steps:

• Place the potato chunks into a large pot. Add cold water until the potatoes are covered with an inch of water. Add 1 - 2 Tablespoons of salt to the water (depending on taste preference).
• Bring to a boil, and boil until the potatoes are fork tender (roughly 15 to 20 minutes). Drain the potatoes in a colander.
• Return the pot to the stove over medium heat, and melt the butter. Add the kale and saute until tender and wilted (about 3 to 4 minutes). Add the green onions and saute for an additional minute. Pour in the half and half, and stir to combine. Turn the heat off.
• Add the potatoes, and use a potato masher to mash. Stir to mix the mashed potatoes with the greens.
• Taste and adjust salt to your preference. Serve hot with a dab of butter.

INSTANT POT COLCANNON (IRISH MASHED POTATOES AND KALE)

Steps:

• Pour 1 cup of water into an Instant Pot or other pressure cooker. Add a vegetable steaming basket, then fill the basket with the potato chunks, and top with the chopped kale. Lock the lid and pressure cook at high pressure for 7 minutes in an electric pressure cooker or stovetop PC (Use "Manual" or "Pressure Cook" mode in an Instant Pot). When the cooking time is over, quick release the pressure. Once the pressure is released, unlock the pot, opening the lid away from you to avoid the hot steam.
• Carefully lift the steaming basket out of the pot, and set aside on a heatproof surface (I use a large plate). Pour the water out of the pot liner, put the pot liner back in to the pressure cooker base (or back on the stovetop), add the butter, and melt the butter over sauté mode (medium heat on the stovetop). While the butter is melting, separate the kale from the potatoes. Once the butter melts, turn off the heat, and add the potatoes. Sprinkle the potatoes with the salt, and give them a rough mash, stirring to coat with the butter and salt. Add the cream. Mash again, starting out gently - the cream will splatter - and keep mashing and stirring until the cream is blended in and the potatoes are smooth.
• Stir in kale and the minced scallions. Transfer to a serving bowl, sprinkle with a little more minced scallions, add a big pat of butter to the middle of the bowl, and serve.

POTATO CABBAGE COLCANNON-INSTANT POT

Steps:

• Place all ingredients in Instant Pot and set to high pressure for 8 minutes. Release steam by using quick release.
• When pot is cool, drain any water that remains, and blend potatoes, onions and cabbage with small hand blender, leaving some large pieces. Do not over-blend unless you want mashed potatoes and cabbage.
• Serve in bowls and top with vegan butter and sliced green onions.
• Serves 4.
• If you are not cooking with an Instant Pot, place all ingredients in a large soup pot and fill with water. Bring to a boil, then reduce to medium heat and cook until potatoes are done, approximately 20-30 minutes. Drain vegetables in strainer and return to the pot.
• Blend potatoes, onions and cabbage with small hand blender, leaving some large pieces. Do not over-blend unless you want mashed potatoes and cabbage.
• Serve in bowls and top with vegan butter and sliced green onions.