Instant Pot Colcannon - Gluten-Free
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.
Servings 8
Equipment
- Sharp good knives
- Cutting Board
- Angled masher
Ingredients
- 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
Instructions
- 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.
Notes
Colcannon recipe is adapted from this one