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
Scale
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.
