Instant Pot® Colcannon recipe
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Ingredients
- 3 tablespoons butter, divided 1 tablespoon olive oil 3 cups shredded cabbage 3 green onions, chopped 2 ½ pounds russet potatoes, peeled and cubed ½ cup water ½ cup milk salt and ground black pepper to taste
Nutrition Info
- 356.7 caloriescarbohydrate: 54.9 gcholesterol: 25.3 mgfat: 12.9 gfiber: 7.8 gprotein: 7.7 gsaturatedFat: 6.4 gservingSize: -sodium: 141.8 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Colcannon
Directions
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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.
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.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove pressure cooker liner and place on the counter. Add milk and mash using a potato masher. Let colcannon stand for 3 minutes.
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.