Instant Pot colcannon is the easiest, most delicious way to add some greens to your mashed potatoes. Add sausage for a simple and complete dinner!
Here I am in May with a blog post I meant to get up for St. Patrick’s Day! Luckily, colcannon is a welcome addition to the table any time of year. What’s colcannon, you may ask? It’s a traditional Irish dish that’s basically mashed potatoes with the addition of cabbage or kale, and sometimes scallions or leeks as well.
If you’ve made my classic Instant Pot mashed potatoes, you’ll notice that this recipe is very similar. Making mashed potatoes or colcannon in the Instant Pot has three big advantages: it’s quick, it’s hands off, and you don’t need to drain the taters.
This colcannon recipe is almost as fast as the original Instant Pot mashed potatoes. For both, you cook the potatoes with broth (or water) and butter under high pressure for 6 minutes (with the time it takes the pot to come to pressure, this should take about twenty minutes total). After releasing the pressure manually, you can leave the pot on “keep warm” if you won’t be eating for a few minutes, or turn it off if you’ll be eating right away.
Next, for colcannon, you just mix in torn kale and chopped scallions, put the lid back on, and wait a few minutes. The residual heat from pressure cooking is enough to get the veggies perfectly tender. Mash in a little cream and you’re good to go!
I love Instant Pot colcannon this time of year especially, because potatoes, kale, and scallions are all delicious and abundant at farmers markets in the spring. Or maybe you even grow some of them in your garden!
Since colcannon has starch and vegetables mixed together, all you need to add is a protein and you’ll have a full meal. I like to brown some sausages for a seriously easy and tasty twist on bangers and mash. (Below colcannon is pictured with chicken apple sausage, which is a favorite with my two year-old.) Colcannon would also be delicious with crispy honey butter salmon, seared pork chops, or crispy chicken thighs. If you’re feeling fancy, add a salad!
Looking for more ways to enjoy amazing spring produce? Try crispy chicken with spring vegetables, spring green soup with sugar snap peas, spring farmers market salad, or Alaska sablefish poached in brown butter with baby potatoes and kale.
- 2 pounds red or yellow potatoes, unpeeled, chopped into 1-inch chunks
- 3/4 cup bone broth or chicken stock, vegetable stock, or water
- 1/4 cup butter, plus more for serving
- 1 teaspoon sea salt, or more to taste
- 2 cups torn kale leaves, center stems removed
- 4 scallions, white and green parts divided, sliced
- 1/4 cup plus 2 tablespoons heavy cream, or to taste
- Freshly ground black pepper
- Place the potatoes, broth or stock, and butter in the Instant Pot. Close the lid and set the valve to "sealing". Set the pot to cook under high pressure for 6 minutes (on my model, I push "manual" and then adjust the time to 6 minutes).
- When the time is up, leave the pot on warm and manually release the pressure by carefully turning the valve to "venting". Once the pressure is released, open the pot and stir in the kale, the white parts of the scallions, and some of the green parts, reserving a handful of green scallions for serving. Put the lid back on the pot and let it rest for five minutes. This will wilt the kale.
- Use a potato masher to mash the potatoes while adding the heavy cream a bit at a time until your desired consistency is reached. Taste and season with pepper and additional salt if desired. Serve hot topped with butter and reserved scallions.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 552mgCarbohydrates: 21gFiber: 3gSugar: 3gProtein: 5g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.