Last updated on February 13th, 2019 at 01:29 pm
Colcannon is an Irish staple and is the perfect St. Patrick’s Day side dish. Creamy buttery mashed potatoes plus leeks, garlic, and cabbage—you can’t go wrong with this savory Irish dish!
With St. Patrick’s Day right around the corner, I thought I’d try and make one of my favorite Irish dishes in my Instant Pot!
Colcannon is an Irish staple—historically made to fill the bellies of the working class without costing an arm and a leg. Colcannon is buttery mashed potatoes with some sort of leafy green. I used napa cabbage, but you could use green or savoy cabbage, or even spinach or kale. It’s great alongside a roast or pork chops. This version is adapted for the Instant Pot from this Bon Appetit recipe.
The Instant Pot is perfect for making colcannon. First you’ll pressure cook the potatoes, then you’ll sauté the greens and garlic and mash it all together in the pot. I love that it doesn’t use a bunch of dishes—we serve it right out of the Instant Pot itself.
Instant Pot Irish Colcannon
Instant Pot Irish Colcannon
Supplies
- 6 Yukon Gold potatoes medium, peeled
- 3/4 cup water
- salt
- 6 tbsp butter divided
- 3 leeks green and light-green parts only, sliced
- 3 garlic cloves thinly sliced
- 2 packed cups napa cabbage thinly sliced or shredded
- 1 1/4 cups milk
- 1/2 cup heavy cream
- Pepper
- 2 green onions thinly sliced
Instructions
- Place the trivet in the Instant Pot and add the water to the pot. Add the potatoes and season with salt. Close the Instant Pot and make sure the valve is set to "sealing." Using the "manual" setting, decrease the cooking time to 6 minutes. Cooking will begin automatically and the pot will show the time remaining once full pressure is reached. When the time is up, use the quick release to release the pressure. Remove the potatoes from the pot and set aside.
- Set the Instant Pot to "sauté." Melt 4 tablespoons butter in the pot.
- Add the leeks and cook, stirring frequently, until soft, 6 minutes.
- Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer.
- Add the cabbage and cook, stirring constantly, until wilted.
- Add milk and cream and bring to a simmer, stirring frequently.
- Add potatoes and mash with a potato masher. Season with salt and pepper.
- Top with remaining 2 Tbsp. butter and sprinkle with scallion.
Notes
St Patrick’s Day
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Cindy says
HI,
When you remove the potatoes do you dump the water out as well? Thanks.
Cindy
Cori George says
Yes! Dump out the water :)
Jayme Hancock says
Do you mean white and green parts only on the leeks?
Kevin Cahill says
6 minutes wasn’t enough for the spuds . In fact I did 12 minutes and they were still a bit chunky, but mashing took care of that.
My husband and I both loved them Ana’s were both Irish.