If you’re craving a comforting, hearty dish that’s packed with flavor and comes together in a flash, I’ve got just the thing for you. This Easy Instant Pot Colcannon Recipe brings together creamy mashed potatoes and tender cabbage in a way that’s both traditional and effortlessly modern. Thanks to the Instant Pot, you get perfectly cooked potatoes and cabbage without any fuss, making this Irish-inspired favorite a weeknight winner or a cozy weekend treat. Whether you’re new to colcannon or looking for a quicker method, this recipe will become your go-to for a comforting, flavorful dish that feels like a warm hug on a plate.
Ingredients You’ll Need
What I love about this recipe is how simple and accessible the ingredients are, yet each one plays a crucial role in creating such a satisfying texture and flavor. From the buttery richness to the slight sweetness of the cabbage, every component contributes to the magic.
- Butter (1 tablespoon plus extra for serving): Adds luscious richness and a silky finish to the dish.
- Olive oil (1 tablespoon): Used to sauté the onions and cabbage, bringing depth without overpowering flavors.
- Onion (½ medium, chopped): Provides a gentle sweetness that complements the cabbage perfectly.
- Cabbage or kale (½ medium cabbage, about 3 cups, chopped): The star greens that lend bulk, color, and a mild earthy taste.
- Russet potatoes (2.5 pounds, cut into chunks): The perfect potato for mashing — fluffy and smooth when cooked.
- Water (½ cup): Just enough to steam the potatoes perfectly in the Instant Pot.
- Heavy or whipping cream (½ cup): Makes the colcannon creamy and indulgent.
- Salt and pepper (to taste): Essential seasonings to bring out every flavor.
- Chives or scallions (chopped, to taste): A fresh, oniony finish that brightens the dish beautifully.
How to Make Easy Instant Pot Colcannon Recipe
Step 1: Sauté the Aromatics and Greens
Start by heating butter and olive oil in your Instant Pot on the sauté setting. Toss in the chopped onion and let it soften for about 2 to 3 minutes until it starts to become fragrant and transparent. Then, add your cabbage or kale and cook until it just begins to wilt, which usually takes a few minutes. This step builds flavor right from the start by mellowing the onions and softening the greens, creating a wonderful base for your colcannon.
Step 2: Cook the Potatoes Under Pressure
Next, add your chopped Russet potatoes along with half a cup of water to the pot. Secure the lid and make sure the valve is set to “sealing.” Set your Instant Pot to cook at high pressure for 5 minutes. This pressure cooking method ensures the potatoes and cabbage cook quickly and evenly, saving you time and effort without sacrificing texture or taste.
Step 3: Quick Release and Test for Doneness
Once the cooking cycle is complete, carefully perform a quick pressure release. Check the potatoes by poking them with a knife — they should be tender and easily pierced. If they need a little more time, simply close the lid again and cook under high pressure for another couple of minutes. This step guarantees your potatoes are perfectly done, which is key to achieving a creamy, smooth mash.
Step 4: Mash and Season to Perfection
Here’s a little tip: remove the inner pot from your Instant Pot before mashing to protect the heating element. Add the heavy cream, salt, pepper, and chopped chives or scallions right into the pot. Mash everything together until you reach your ideal texture — whether smooth or a bit chunky, it’s up to you! Finish by topping each serving with a little extra butter for that golden, melty touch that makes every bite pure comfort.
How to Serve Easy Instant Pot Colcannon Recipe
Garnishes
A sprinkle of fresh chives or scallions adds a vibrant pop of color and a subtle sharpness that balances the richness of the dish. For a little extra indulgence, melt a pat of butter on top just before serving. You can also add a dash of cracked black pepper to awaken the flavors even more.
Side Dishes
Colcannon pairs beautifully with a variety of main courses. Think hearty stews, roasted meats, or grilled sausages. It’s especially fantastic alongside corned beef for a classic Irish feast, or with a crisp green salad for a lighter meal. The creamy texture and mild flavor of this colcannon make it incredibly versatile.
Creative Ways to Present
Want to jazz things up? Serve your colcannon in individual ramekins topped with crispy bacon bits or caramelized onions for texture contrast. You can also swirl in some sharp cheddar or a dollop of sour cream for an extra layer of flavor. For a festive touch, garnish with thinly sliced radishes or a handful of toasted breadcrumbs for crunch.
Make Ahead and Storage
Storing Leftovers
If you want to enjoy your colcannon later, simply store leftovers in an airtight container in the refrigerator. It keeps well for about 3 to 4 days and maintains its creamy texture beautifully, making for a superbly easy lunch or dinner the next day.
Freezing
Freezing colcannon is possible but keep in mind the creaminess might change slightly upon thawing. To freeze, cool the colcannon to room temperature, then transfer it into freezer-safe containers or bags. It’ll stay good for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating gently.
Reheating
Reheat your colcannon gently on the stovetop or in the microwave with a splash of cream or milk to loosen it back up. Stir occasionally to prevent sticking or drying out. The cream helps restore the silky texture and keeps it tasting fresh and fluffy, just like when freshly made.
FAQs
Can I use kale instead of cabbage in the Easy Instant Pot Colcannon Recipe?
Absolutely! Kale is a great alternative to cabbage and works wonderfully in this recipe. It offers a slightly earthier flavor and holds up well in cooking, giving you the classic colcannon feel with a twist.
Is it necessary to use Russet potatoes?
Russet potatoes are ideal because they’re starchy and mash up nicely for a fluffy texture. However, Yukon Golds can also work if you prefer a creamier, buttery mash. Avoid waxy potatoes as they tend to get gummy.
Can I make this recipe dairy-free?
Yes! Simply swap the butter for a non-dairy alternative and use coconut cream or any plant-based cream instead of heavy cream. The taste will be a little different but still delicious and creamy.
How long does the colcannon take to cook in the Instant Pot?
The entire cooking process, including sautéing and pressure cooking, takes about 10 minutes, making this one of the fastest ways to enjoy traditional colcannon without compromising flavor or texture.
Can I prepare this dish without an Instant Pot?
Of course! You can boil the potatoes separately and sauté the onions and cabbage on the stove, then combine them at the end. It’ll take a bit longer but still deliver that classic comfort-food goodness.
Final Thoughts
This Easy Instant Pot Colcannon Recipe is a fantastic way to bring a beloved classic to your table with minimal fuss and maximum flavor. Its creamy texture, savory greens, and rich buttery notes make it an irresistible comfort dish that everyone will love. Give it a try today — I promise it will quickly become one of your favorite go-to recipes for cozy, homestyle meals.
Print
Easy Instant Pot Colcannon Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Irish
- Diet: Vegetarian
Description
A classic Irish side dish made easy with an Instant Pot, combining creamy mashed potatoes with sautéed cabbage and onions, enriched with butter and cream for a comforting, flavorful meal accompaniment.
Ingredients
Vegetables & Dairy
- 1 tablespoon butter + extra for serving
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1/2 medium cabbage (about 3 cups) or kale, chopped
- 2.5 pounds Russet potatoes, cut into chunks
- 1/2 cup heavy/whipping cream
Liquids & Seasonings
- 1/2 cup water
- Salt, to taste
- Pepper, to taste
- Chives or scallions, chopped, to taste
Instructions
- Sauté the aromatics: Add the butter and olive oil to the Instant Pot and turn on the sauté setting. Cook the chopped onion for 2-3 minutes until softened, then add the chopped cabbage. Continue cooking until the cabbage begins to wilt, about 3-4 minutes.
- Pressure cook the potatoes and cabbage: Add the potato chunks and water to the Instant Pot. Secure the lid and ensure the valve is set to sealing. Cook on high pressure for 5 minutes.
- Release pressure and check potatoes: Perform a quick pressure release carefully. Check if the potatoes are tender by inserting a knife; if not done, reseal the lid and cook under high pressure for an additional 2-3 minutes.
- Mash and season: Transfer the inner pot to a stable surface to avoid damage to the heating element. Add the heavy cream, salt, pepper, and chopped chives to the potatoes and cabbage. Mash until you reach your preferred consistency.
- Serve: Plate the colcannon and top with extra butter while still warm. Enjoy as a flavorful Irish side dish.
Notes
- Substitute kale for cabbage if preferred for a different but delicious twist.
- Adjust seasoning generously according to your taste preference.
- Be cautious when opening the Instant Pot after cooking to avoid steam burns.
- This dish pairs wonderfully with Irish stews or roasted meats.
- You can make it ahead and reheat gently on the stovetop or microwave.
