Instant Pot Colcannon is an Irish potato and cabbage dish, that’s made in under 20 minutes. It’s the perfect side dish come St. Patrick’s day, or enjoy it with dinner any day of the year.
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, it ends up on the dinner table a few times a year because it is so good!
What potatoes to use?
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”.
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. 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.
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.
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 🙂
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!
Tips and Suggestions
- Use starchy potatoes: Russet or Yukon Gold potatoes work best for colcannon because they have a high starch content and produce a creamy texture when mashed.
- Don’t overcook the potatoes: Overcooked potatoes can become too soft and watery, which can affect the texture of the dish. Cook the potatoes just until they’re tender enough to mash easily.
- Add enough liquid: To achieve a creamy texture, add enough broth to the mashed potatoes. Start with 1/4 cup and add more as needed.
- Cook the kale or cabbage separately: Sautéing the kale or cabbage separately ensures that it’s cooked properly and retains its bright green color. Add it to the mashed potatoes at the end and mix gently.
- Season to taste: Colcannon is a simple dish that relies on the flavors of the ingredients. Be sure to taste and adjust the seasoning as needed with salt and pepper.
- Serve warm: Colcannon is best served warm. If you’re making it ahead of time, reheat it gently on the stove or in the microwave before serving.
Yes, you can use either kale or cabbage in this recipe. Both will work well and taste delicious.
The total time for making Instant Pot Colcannon is about 30 minutes, including prep time and cook time in the Instant Pot.
Yes, you can make Instant Pot Colcannon ahead of time and reheat it when you’re ready to serve. Keep it in the fridge for up to 3 days or freeze it for longer storage.
Instant Pot Colcannon pairs well with a variety of meats and fish, such as roasted chicken, beef stew, or grilled salmon. It’s also a great side dish for a traditional Irish meal.
Storage & Reheating
Store leftover colcannon in an airtight container in the refrigerator for up to three days or freeze for longer storage. Reheat in the microwave or on the stovetop, adding more milk or cream if needed to maintain the desired consistency.
- Be careful not to overfill the Instant Pot: The Instant Pot should not be filled more than halfway with the potatoes and water to avoid spillovers during cooking.
- Release the pressure carefully: Use the natural release method for 10 minutes before using the quick release method to avoid splatters of hot liquid.
- Adjust the consistency to your liking: If you prefer a thinner or thicker consistency, adjust the amount of milk or cream accordingly.
- Customize the ingredients: Colcannon is a versatile dish, and you can customize it by adding bacon, scallions, or other herbs and spices to suit your taste.
- Use leftovers creatively: Leftover colcannon can be used to make colcannon cakes by shaping it into patties and pan-frying until crispy.
Instant Pot Colcannon
- 2 tablespoons butter
- 1 large onion diced
- 1 head cabbage sliced
- 4 pounds russet potatoes peeled and cut into large chunks
- 1 cup chicken broth
- 1 cup milk
- 4 slices cooked bacon optional
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 green onions sliced, optional
- Saute onions and cabbage. Set the 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.