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This Instant Pot colcannon recipe is easy, rustic, and comforting. The perfect side dish for St. Patrick’s Day or when you want to jazz up your mashed potatoes!
I tested this recipe with both cabbage and kale, and I preferred the cabbage. To me, it tasted better, and it also had a more melt-in-your-mouth kinda texture. I have photos for both in this post, so you can get an idea of what each version looks like. The cabbage color tends to disappear, but you can definitely still taste it.
I also have a stovetop colcannon recipe with bacon if you prefer.
If you’re wondering what Colcannon is, it’s an Irish and Scottish dish of potatoes with cabbage. They’re typically boiled and mashed together. There’s plenty of variations out there, so that’s why I did a bit of experimenting with it myself.
Love potatoes? You may also like my Instant Pot mashed potatoes or my Instant Pot mashed sweet potatoes.
How to make colcannon in an Instant Pot
In the Instant Pot, sauté the onion for a few minutes, and then add the cabbage (or kale) and cook until it wilts, then add the potatoes and water. Cook on high pressure for 5 minutes.
Do a quick release and mash in the cream, salt and pepper, and chives. Serve and top generously with butter.
I actually really like making mashed potatoes and colcannon in the electric pressure cooker. It’s just more convenient in my opinion.
If you’re looking for more St. Patrick’s Day recipes, try my Irish whiskey pork chops, my matcha cookies (they’re naturally green), my Instant Pot Irish stew, or my grapefruit Irish Mule recipe.
Have you ever made colcannon? I hope you will give this Instant Pot cabbage and potatoes recipe a try!
Questions? Ask me in the comments below.
Easy Instant Pot Colcannon Recipe
Ingredients
- 1 tablespoon butter + extra for serving
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1/2 medium cabbage (about 3 cups) OR use kale chopped
- 2.5 pounds Russet potatoes cut into chunks
- 1/2 cup water
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
- Chives or scallions chopped, to taste
Instructions
- Add the butter and oil to the Instant Pot. Sauté the onion for 2-3 minutes, then add the cabbage and continue to cook until it starts to wilt (another few minutes).
- Add the potatoes and water to the Instant Pot. Close the lid and make sure the valve is on "sealing". Cook on high pressure for 5 minutes.
- Do a quick pressure release. Test to make sure the potatoes are done by inserting a knife. If they're not done, put the lid back on and cook them on high pressure for another couple minutes.
- You can mash the potatoes right in the inner pot on your counter (I don't like to mash them with the inner pot in the pressure cooker in case I damage the heating element). Add the cream, salt & pepper (I'm pretty generous), and chives. Mash until the colcannon is the consistency you like. Serve with butter on top.
Notes
- Serves 4-6.
- Inactive time indicates the amount of time it takes the Instant Pot to get up to pressure.
- I tested this recipe both with cabbage and kale, and I prefer the taste and texture of the cabbage.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious, and a nice change from the regular meat potatoes veggie. Set Instant Pot to 7 minutes, salt and pepper on cabbage (sautéed together) and again on potatoes. Chicken broth instead of water. More butter than is good for us 😆
We like caraway seeds in our cooked cabbage, so we added to each serving (go easy; it’s STRONG. )
Had with Polish sausage; will try later on with corned beef or bacon. It’s a keeper.
Thank you, Carla!