Instant Pot Colcannon

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Potatoes and cabbage are staples of Irish cuisine. So it only makes sense that they combine to create a traditional Irish dish that has been served (and enjoyed) for generations. And, this Instant Pot Colcannon recipe is a one-pot version of the classic that is incredibly quick and easy to make.

What is colcannon? Well, let me tell you. Colcannon is the perfect marriage of rich, creamy mashed potatoes and fried cabbage. This is a truly comforting and satisfying side dish that pairs perfectly with corned beef, shepherd’s pie, or beef stew.

Folks, I really can’t think of a better dish to serve up for a St. Patrick’s Day celebration than this traditional Irish Colcannon recipe made in the Instant Pot and served alongside classic corned beef. So be sure to check out my Instant Pot Corned Beef and Air Fryer Corned Beef. And no St. Paddy’s day feat would be completed without some Irish soda bread!

Why Make This Recipe

• Fast – Ready to serve in less than 30 minutes. 
• One Pot – Cooking the potatoes and the cabbage together in the same pot means less work and easy clean-up. 
• Gluten Free – This filling and flavorful side dish is naturally gluten free. 

Ingredient Notes

• Water – Or use chicken stock for a richer flavor.
• Potatoes – Most any type of potato, such as Russet potatoes or red potatoes, will work in this recipe. 
• Cabbage – Cut green cabbage into several large wedges.
• Heavy Cream – You can substitute half and half.
• Salt – Salt enhances the flavor of the other ingredients. 
• Ground Nutmeg – Adds a warm, nutty flavor.
• Chives – For color and flavor. Can use chopped green onions instead.

So, ready to learn how to make this easy version of traditional Irish colcannon? Gather up your ingredients and I will show you…

How To Make Irish Colcannon in Instant Pot

Get the complete ingredients list and instructions from the recipe card below.

1. Pour water (or stock) into the Instant Pot insert and add the cubed potatoes.
2. Put the cabbage in a steamer basket or Instant Pot safe bowl, and set it on top of the potatoes, making sure the bowl is stable and will stay in place.
3. Place the lid on the Instant Pot, turn the valve to the sealing position, and set to high pressure / manual pressure for 5 minutes.
4. When done, allow the pressure to release naturally for 5 minutes, then perform a quick pressure release to releasing the remaining pressure.
5. Open the lid, carefully remove the bowl (or basket) with the cabbage. Chop it into pieces and set aside.
6. Drain the water from the potatoes, then add in the cream, salt, and nutmeg, Use a potato masher to combine until smooth.
7. Stir the cabbage and chives into the mashed potatoes, then transfer to a large serving bowl.

Pro Tips

• Cut the potatoes into similar-sized cubes so they cook evenly and at the same rate. 
• Want super fluffy potatoes? Soak the potatoes in cold water for about 30 minutes, then drain and add to the Instant Pot to cook.
• You can skip peeling the potatoes if you prefer a more rustic look and flavor. 
• Chop the head of cabbage into 6-8 large wedges for even cooking. 
• Don’t cut the cabbage too small or it will become overly mushy when cooking. 
• If you prefer, you can sauté the cabbage in a separate pan on the stovetop, or in the Instant Pot before you cook the potatoes. 
• For more flavor, use chicken broth instead of water.
• Season with salt and pepper to taste before serving.
• Cooking times listed do not include the time it takes for the Instant Pot to come up to pressure, or for the pressure to release.

Delicious Variations

• Load It Up – Stir in cooked crumbled bacon, sour cream, and green onions. You can also add in grated cheddar cheese to the mashed potatoes. 
• Swap The Cabbage – Swap the green cabbage for savoy cabbage. Or, if you prefer a bit more texture and color, try using curly kale instead. You can also use mustard and turnip greens, but they do have a stronger flavor. 
• Make It Vegan – Use coconut or almond milk instead of the heavy cream to make a vegan Irish Colcannon.

Prep And Storage

• Prep Ahead – Core and wedge the cabbage up to 24 hours in advance. You can peel the potatoes and store them in water for up to 24 hours, but we recommend that you chop them just before cooking. 
• Store – Cool and store in an airtight container in the fridge for up to 4 days. Reheat in the Instant Pot or on the stovetop over medium heat.
• Freeze – Freeze leftovers for up to 3 months. 

FAQs

More Recipes You May Like

• Buttered Instant Pot Cabbage.
• Instant Pot Artichokes.
• Instant Pot Carrots.
• Jamaican Steamed Cabbage.
• Crockpot Mashed Potatoes.
• Steamed Artichokes.
• Instant Pot Scalloped Potatoes.
• Easy Smothered Potatoes.

Serving Suggestions

• Instant Pot Corned Beef and Cabbage.
• Instant Pot Lamb Shoulder.
• Dump and Start Instant Pot Beef Stew.
• Irish Soda Bread.

Weight Watchers Points

There are 9 Blue Plan SmartPoints in one serving of this.

Thank you for reading my Colcannon Recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog. 

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