These Instant Pot colcannon potatoes are the perfect addition to any Irish feast! Sweet green cabbage is sautéed and then cooked with potatoes and mashed. So simple and so delicious!
If you’re looking for a delicious addition to your St. Patrick’s Day meal I have you covered!
These Instant Pot colcannon potatoes are packed full of flavor and are a tasty mix of sautéed green cabbage and creamy yellow potatoes.
They pair perfectly with corned beef or even just as a tasty side dish to grilled chicken or steaks.
Plus it’s made right in your Instant Pot so this is a total one pot wonder! That’s always a plus in my house because the thought of cleaning up dishes is always a bummer.
What is colcannon potatoes?
It’s a simple mix of mashed potatoes and green cabbage.
I added in some garlic, butter and heavy cream to really bring it a big burst of flavor.
It is a traditional Irish recipe that pairs perfectly with corned beef or as a simple year round side dish to pair with ham, salt pork, or bacon.
What additions can I make to this recipe?
Many recipes use kale instead of cabbage which can give a great burst of color and nutrients to the dish.
You can also add a nice salty bite by mixing in a little crispy cooked streaky bacon. Streaky bacon is American-style smoked bacon. This bacon is typically fattier than traditional Irish or English bacon.
If you use kale it make for a more color contrasting dish but I personally prefer cabbage.
What can I say – I LOVE ME SOME CABBAGE!
If you want a bit of onion flavor to your dish adding in a few chopped green onions can bring in some big flavor too.
What is an Instant Pot?
And Instant Pot is an electric multi-cooker that can sauté, slow cooker and of course, pressure cook.
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.
They use high pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.
Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!
Can I use a different type of potatoes?
While my personal favorite is Yukon gold potatoes (they are so buttery and creamy) you can also use red baby potatoes.
I’m not a huge fan of russet potatoes in this recipe but they can work in a pinch.
What type of cabbage should I use?
You’re going to want to use traditional green cabbage for this dish.
It can typically be found year round in the produce section of your grocery store. You can also sometimes find it shredded in the bag near where you would find bagged salad mixes.
How do I reheat colcannon potatoes?
If you have any leftovers my favorite way to reheat any type of mashed potatoes is by melting butter in a frying pan over medium heat, adding the potatoes and cooking until warmed through.
The potatoes turn out so delicious and only take about 10 minutes to reheat.
How do I store colcannon potatoes?
If you have any leftovers it’s best to let them cool, add to a container with a tight lid and store in the refridgerator.
Like most leftovers I try to eat them within 3 days for the best flavor and freshness.
Love these Instant Pot colcannon potatoes?
Why not try a few of my other delicious side dishes!
- Garlic Parmesan Air Fryer French Fries
- Best Easy Roasted Carrots
- Lemon Herb Hasselback Potatoes
- Roasted Asparagus
- Honey Mustard Potato Salad
- Girl and the Goat Magic Beans
- Simple Roasted Cabbage
- 1 tablespoon olive oil
- 2 cups shredded green cabbage
- 2 cloves garlic, minced
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- 3/4 cup water
- 1/2 cup heavy cream
- 4 tablespoon unsalted butter, divided
- 1 teaspoon kosher salt
- 1/2 teaspoons black pepper
- Heat the Instant Pot using the saute high function. Add the olive oil and allow it to heat for a minute.
- Next, add the cabbage and cook, stirring occasionally, until it has softened, about 5 minutes.
- Add the garlic and cook for an additional minute.
- Next, add the potatoes, water, cream, 2 tablespoons of butter, salt, and pepper.
- Attach the lid and ensure the valve is in the “sealing” position.
- Set the Instant Pot to pressure cook on high manual for 7 minutes.
- When the timer finishes, release the pressure manually by switching the valve to the “venting” position. Be careful the steam is very hot.
- Add the remaining butter and mash the potatoes to your desired consistency. I like using an immersion blender to mash potatoes but you can also use a hand masher or stand mixer.
- Season with additional salt and pepper if needed.
- Serve hot.
- Store any leftover potatoes in an airtight container in the refrigerator for up to two days.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 464Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 64mgSodium: 569mgCarbohydrates: 54gFiber: 7gSugar: 6gProtein: 8g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.