Instant Pot® Colcannon


  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 3 cups shredded cabbage
  • 3green onions, chopped
  • 2 ½ pounds russet potatoes, peeled and cubed
  • ½ cup water
  • ½ cup milk
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

  • Step 4

    Remove pressure cooker liner and place on the counter. Add milk and mash using a potato masher. Let colcannon stand for 3 minutes.

  • Step 5

    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.

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