Instant Pot Colcannon is an easy, comforting mixture of savory mashed potatoes, cabbage and kale. Make it as green as you like for St. Paddy’s Day by increasing the kale, and serve it with a good Irish Stew. Whole 30 compliant.
Typically, Irish Colcannon is made on the stove by first boiling the potatoes in one pot, sautéing the greens in a second pot and then mashing them in a mixing bowl. The Instant Pot combines those two steps for a creamy, no-fuss potato side dish.
Plus, the potatoes will stay warm in the IP while you are taking your stew and other side dishes out of the oven.
Recipe/eating plan adjustments
- Colcannon is naturally gluten-free because potatoes are a gluten-free food.
- This recipe is milk-free because the potatoes’ extra creaminess comes from coconut milk.
- If you use butter and omit the bacon, the colcannon is vegetarian. With non-dairy butter, it would be vegan.
What is the origin of colcannon?
- Traditionally, it is an old Irish peasant recipe made from leftovers. Before the great potato famine that started in 1845, an Irish person would eat about 5 pounds of potatoes a day in various forms, and this was one variation.
- Although colcannon originated in Ireland, it found its way to Scotland. There it is sometimes referred to as rumdlethumps, though it typically contains cheese – not included in colcannon.
- Instant Pot Irish Colcannon is great to use the next morning for breakfast like the English do. Fry up the colcannon and serve it along with meat or eggs. It is called “bubble and squeak.”
Cooking tips about colcannon
- If your potatoes seem very starchy, as Russets often do, soak your cubed potatoes in water for about 30 minutes before cooking them. Drain off the soaking water and starch before placing them in the instant pot.
- Colcannon combines mashed potatoes and kale or cabbage and even sautéed leeks. Any type of cabbage will work, including the Napa cabbage I had on hand here.
- You can use butter for this recipe, although in 1840’s Ireland, butter was expensive and bacon fat was more likely used.
Steps in making Instant Pot Colcannon
- Saute the chopped onions in butter or bacon fat in the Instant Pot – just about 5 minutes.
- Add the cabbage and stir it to coat and tenderize, another 2 minutes.
- Stir in the ribbons of kale.
- Add the potatoes, seasonings, water and coconut milk. Cover the Instant pot and cook.
- After allowing the cooked potato mixture to cool a little, mash the colcannon, adding a little more liquid if you want to make the potatoes creamier. Adjust the seasonings.
- Serve! Colcannon is delicious with bacon or without.
Why use the Instant Pot for colcannon?
As is also true for my garlic mashed potatoes, using the instant Pot takes the guesswork out of knowing when the potatoes are done enough to mash. It also reduces any “cabbage-y” flavor from the cabbage and kale. This gives you a mash that is as smooth as you want to make it.
I love the instant pot for mashed potatoes because I never have to worry about having added too much or too little water. I like not having to add more water because they are sticking, or cook them down because they are too runny!
Other potato recipes you may enjoy
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Instant Pot Colcannon - Gluten-Free
- Instant Pot
- Sharp good knives
- Cutting Board
- Angled masher
- 1 tablespoon rendered bacon fat or unsalted butter
- ½ head green cabbage sliced
- ¼ cup or more kale cut into ribbons
- ½ small sweet onion diced
- 2 pounds Russet potatoes peeled, diced
- ½ cup water
- ½ cup coconut milk plus more after cooking, to mash
- 1 teaspoon salt
- ½ teaspoon pepper
- Some minced parsley optional, for garnish
- 2 tablespoons Chopped cooked bacon optional, for garnish
- Set Instant Pot to saute. Add bacon fat or butter and let melt, and add onions. Cook 5 minutes or until starting to soften.
- Add cabbage. Cook 1-2 minutes more, stirring occasionally.
- Add the kale.
- Add potatoes, ½ cup coconut milk and water and season with salt and pepper.
- Place lid on Instant Pot and set valve to sealing. Cook on high pressure 5 minutes (Instant Pot will take 10 minutes to come up to pressure before counting down). When done cooking, carefully quick-release pressure.
- Mash with potato masher, adding more coconut milk if you wish to make it creamier. Garnish with chopped parsley and optional bacon pieces.
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