Instant Pot Colcannon is an Irish potato and cabbage dish, that’s made in under 20 minutes. It’s the perfect Irish side dish come St. Patricks day, or enjoy these Irish mashed potatoes with dinner any day of the year. Gluten-free.
I married into an Irish family. My husband tells me stories of growing up with his proud Irish mother. On St. Patricks day every year, his mom packed him an all green lunch, complete with green milk dyed with food coloring. While I don’t do this with my kids, I do like to include traditional Irish foods come St. Patrick’s Day.
Because I am a bit obsessed with my Instant pot this year, I’m utilizing it to make Instant Pot Colcannon.
Related: A Beginners Guide To Everything You Need To Know About Your Instant Pot & How To Use An Instant Pot
Colcannon is a traditional Irish dish made of boiled and mashed potatoes and cabbage. There are many ways to cook this dish but making it in the Instant Pot is definitely my favorite cooking method. While I am making this recipe specifically for St. Patrick’s Day this March, I am positive that it will end up on the dinner table a few more times this year.
Today, I will take you through the steps on how I make Instant Pot Colcannon. I encourage you to head to the kitchen to start making this recipe for your family. You will not be disappointed with the final product.
HOW TO MAKE
- Set Instant Pot to sauté.
- Melt butter and sauté onions and cabbage until softened – about 5 minutes.
- Add potatoes and broth and season with salt and pepper.
- Cook high pressure for 5 minutes.
- Quick release until the float valve falls.
- Add milk and mash.
- Season to taste.
- Serve with green onions, bacon bits or melted butter if desired.
Start by gathering your ingredients – Russet potatoes, green cabbage, onion, butter, chicken broth, milk, salt & pepper.
The fact that I can make a side dish that feeds the whole family with less than 10 ingredients is another reason that I make this recipe all year.
Next, turn on your Instant Pot to sauté and add your onions and butter.
Then, add the shredded cabbage and stir until the cabbage is softened and the onions are translucent – about 5 minutes.
I typically buy green cabbage for this recipe but other varieties could be swapped if you prefer. To learn about the different types of cabbage available and the best uses, check out Know Your Cabbages.
Next, chop the potatoes into small chunks and add to the Instant Pot. Remember – the smaller the chunks, the more tender your potatoes will be!
Once all of the potatoes have been added, add the broth, salt and pepper and cook on high pressure for 5 minutes.
WHY CHOOSE RUSSET POTATOES?
When making mashed potatoes, it is important to pick a potato with a high starch content. A starchy potato will fall apart during cooking, which makes it easy to mash. Also, a high starch potato absorbs ingredients like butter and milk a lot easier than a waxy potato. So, using russet potatoes for this recipe is key if want creamy and fluffy Irish colcannon.
SHOPPING TIP: When buying starchy potatoes, look for potato bags labeled “Russet”, “Idaho”, or “Bakers”.
Lastly, add the milk and mash all ingredients together until you reach the desired consistency.
This is a great step to get your kids involved! I have learned through the years of having my kids help me in the kitchen that letting them count to 10 while mashing and then passing the masher to their sibling is the best way to make sure they share. Just a friendly tip for those that want to get kids involved 🙂
The last step is to add your toppings & serve. You can top your Instant Pot Colcannon with spring onions, bacon bits, sour cream or melted butter. If you are having a difficult time choosing one, just add them all!
Life has been a bit crazy the last few weeks and having dinner recipes that are easy to make have been a lifesaver.
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Instant Pot Colcannon (with Bacon)
- 4 pounds Russet potatoes, peeled and cut into large chunks
- 1 head green cabbage, sliced
- 1 large onion, diced
- 2 tablespoon Butter more for serving if desired
- 1 cup chicken broth check for gluten-free
- 1 cup milk
- Salt and pepper to taste
- 4-5 slices bacon, chopped check for gluten-free
- green onions, sliced optional
- Saute onions and cabbage. Set instant pot to saute. Melt butter and saute onions and cabbage until softened – about 5 minutes. Add potatoes and broth and season with salt and pepper.
- Cook. Cook high pressure for 5 minutes. Do a quick release until the float valve falls then add the milk and mash the potatoes. Season to taste.
- Serve. Sprinkle with bacon, green onions and extra butter if desired.
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