Instant Pot Colcannon - Irish Mashed Potatoes
222kcal
Ingredients
- 3 pounds russet potatoes (dice into small pieces, about 2 cm each)
- 2 tablespoon unsalted butter (and more for serving)
- 4 cups shredded green cabbage (about ½ medium-size cabbage)
- 4 stalks green onion (white and green parts, chopped)
- ⅔ cup chicken broth
- 1 teaspoon salt
- ½ cup heavy cream or milk
- black pepper (to taste)
Method
- Press the “Sauté” function key. Select a temperature with the “Adjust” key for “Normal”. When Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing.
- Melt the butter, then add shredded green cabbage, and diced green onions. Continue to cook until the vegetables start to wilt.
- Add about ¼ cup of broth then deglaze by scraping the bottom of the pan to make sure there is nothing stuck on it (this will help to prevent burning).
- Add diced potatoes, broth, and salt into the pot. Press "Keep Warm/Cancel". Close the lid and make sure the pressure release valve is in the SEAL position.
- Set the pressure cooker to "Manual", and set timer to "5", then do a quick release after the pressure cooking is done.
- Mash the potatoes: You can do this by gently pushing the hand blender into the pot, do not go to deep or hit the bottom of the pot. This is important as you should only mash the potatoes, not the cabbage.
- Transfer the mashed potatoes and cabbage into a large bowl. Add heavy cream and stir. Season to taste with additional salt if needed.
- Serve with melted butter and enjoy!
Nutrition
Calories222kcalCarbohydrates34gProtein5gFat9gSaturated Fat5gCholesterol28mgSodium384mgPotassium812mgFiber3gSugar2gVitamin A400IUVitamin C25mgCalcium50mgIron2mg