Instant Pot Colcannon
Description
No Irish feast should be without colcannon. With the help of your Instant Pot, this recipe saves time by not having to wait for that large pot of water to boil the potatoes and cabbage.
Ingredients
•
3 tablespoons butter, divided
•
1 tablespoon olive oil
•
3 cups shredded cabbage
•
3 green onions, chopped
•
2 1/2 pounds russet potatoes, peeled and cubed
•
1/2 cup water
•
1/2 cup milk
•
salt and ground black pepper to taste
Directions
1
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
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
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4
Remove pressure cooker liner and place on the counter. Add milk and mash using a potato masher. Let colcannon stand for 3 minutes.
5
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.