Name: Instant Pot Colcannon
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Butter, divided - 3 tablespoons; Olive oil - 1 tablespoon; Shredded cabbage - 3 cups; Green onions, chopped - 3; Russet potatoes, peeled and cubed - 2 ½ pounds; Water - ½ cup; Milk - ½ cup; Salt and ground black pepper to taste - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Colcannon

1. Butter, divided - 3 tablespoons

2. Olive oil - 1 tablespoon

3. Shredded cabbage - 3 cups

4. Green onions, chopped - 3

5. Russet potatoes, peeled and cubed - 2 ½ pounds

6. Water - ½ cup

7. Milk - ½ cup

8. Salt and ground black pepper to taste - ½ cup

How to cook deliciously - Instant Pot Colcannon

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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

5. Stage

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.