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Instant Pot Colcannon Potatoes on plate

Instant Pot Potatoes Colcannon

See notes on how to make this paleo, vegan and whole30-friendly!

Course Side
Cuisine Irish
Keyword colcannon potatoes, instant pot, mashed potatoes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 tablespoon olive oil
  • 2 cups (195 grams - about ½ small head) shredded cabbage or 2 cups (130 grams) chopped kale
  • 2 medium or large garlic cloves (9 grams) minced
  • 2 pounds (907 grams) Yukon gold potatoes peeled and cut into 1” cubes
  • ¾ cup (160 ml) milk or water (see notes for dietary-friendly options)
  • ½ cup (120 ml) heavy or whipping cream
  • 1/4 cup (56 grams) butter divided
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Heat your Instant Pot, choosing the Saute-High function. Add the oil and let it heat for a minute.

  2. Add the cabbage or kale to the pot and cook, stirring occasionally, until it's softened, about 5 minutes.

  3. Stir in the garlic and cook for another minute.

  4. To the pot, add the potatoes, water, cream, 2 tablespoons of butter, salt and pepper. Attach the lid of the Instant Pot and make sure that the valve is in the sealing position.

  5. Choose Pressure Cook-Manual for 7 minutes.

  6. Do a manual release by switching the valve to the venting position. Be careful as it will steam!

  7. Mash the potatoes. I like to use a potato masher as it doesn't overmix the potatoes. You can use your preferred method. Taste and add the remaining 2 tablespoons of butter, if desired. Mash until your desired consistency.

  8. Add extra salt and pepper, if desired.

  9. Store leftover potatoes in an airtight container in the refrigerator for up to two days.

Stovetop version:

  1. Heat a medium pot over medium heat. Add the oil and let it heat for a minute.

  2. Add the cabbage or kale to the pot and cook, stirring occasionally, until it's softened, about 5 minutes.

  3. Stir in the garlic and cook for another minute.

  4. To the pot, add the potatoes, water, cream, 2 tablespoons of butter, salt and pepper. Cover the pot with a lid and cook for 20-25 minutes or until the potatoes are soft. Continue to Step 7 above.

Recipe Notes

To make this vegan, paleo and whole30-friendly, use:

  • whatever compliant dairy-free milk you want in place of the milk (I like cashew milk)
  • coconut cream in place of the heavy cream
  • refined coconut oil for paleo/whole30 or for vegan, you can use vegan butter in place of the butter