Instant Pot Colcannon Food

INSTANT POT® COLCANNON

Instant Pot® Colcannon image

No Irish feast should be without colcannon. Using your Instant Pot® you save time by not having to wait for that large pot of water to boil. Bonus is that there is no draining of the boiling water. Garnish with chives, if desired.

Provided by Soup Loving Nicole

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 54.9 g, Cholesterol 25.3 mg, Fat 12.9 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 141.8 mg, Sugar 5.6 g

COLCANNON RECIPE

Colcannon Recipe image

Enjoy traditional Colcannon, an Irish mashed potato with kale recipe, that's a St. Patrick's Day and Halloween favorite.

Provided by Alexa Blay

Categories Side Dishes

Time 30m

Number Of Ingredients 6

Ingredients

2 1/2 pounds russet potatoes (about 4 potatoes, peeled and cut into large chunks)
Salt (to taste)
6 Tablespoons butter (salted or unsalted)
3 cups loosely packed curly kale (deveined and sliced into 1/2" thick strips)
1/2 cup chopped green onions (green parts only, about 4 green onions)
1 cup half-and-half (10% cream)

Steps:

Place the potato chunks into a large pot. Add cold water until the potatoes are covered with an inch of water. Add 1 - 2 Tablespoons of salt to the water (depending on taste preference).
Bring to a boil, and boil until the potatoes are fork tender (roughly 15 to 20 minutes). Drain the potatoes in a colander.
Return the pot to the stove over medium heat, and melt the butter. Add the kale and saute until tender and wilted (about 3 to 4 minutes). Add the green onions and saute for an additional minute. Pour in the half and half, and stir to combine. Turn the heat off.
Add the potatoes, and use a potato masher to mash. Stir to mix the mashed potatoes with the greens.
Taste and adjust salt to your preference. Serve hot with a dab of butter.

Nutrition Facts : Calories 310 calories, Carbohydrate 37.7 grams carbohydrates, Fat 15.8 grams fat, Fiber 3 grams fiber, Protein 5.6 grams protein, ServingSize 1/6, Sugar 4.2 grams sugar

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