Instant Pot® Colcannon – www.instantlydelicious.com – Instantly Delicious

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Colcannon is a traditional Irish dish made with boiled potatoes and cabbage. I believe that kale is the most authentic cruciferous vegetable – please correct me if I am wrong.  I prefer cabbage, so that is what I use.  People use a variety of sturdy green vegetables. Use your favorite. For St. Patrick’s Day, I usually serve corned beef with boiled carrots and potatoes, and then braise cabbage separately in butter.  I wanted a change this year, so I made colcannon, which is a family favorite.  I made it ahead of time in myInstant Pot® and then froze it.  I will thaw and reheat on St. Patrick’s Day.
I try to keep recipes off of the blog that require too many steps with the Instant Pot®. This recipe requires you to steam the potatoes, saute vegetables, pressure cook cabbage,  and then back to saute to finish up.  This wasn’t difficult and the end result was delicious, so I am sharing this colcannon recipe with you.  I hope the number of different cooking steps doesn’t dissuade you from trying this recipe. It is the perfect side for corned beef. I have two recipes (here and here) on my blog.
Instant Pot® Colcannon
Serves 6-8

Ingredients:

6 medium potatoes, peeled and cut into pieces (I like yukon gold)
2 leeks, white and light green parts, halved and thinly sliced*
2 cloves garlic, minced
1 small head of cabbage, chopped
6 tablespoons butter, divided
3/4 cup milk
salt and pepper to taste
1 scallion
1 1/4 cups water, divided 

Directions:

1. The first step is to steam the potatoes.  Place the potato pieces in the Instant Pot® and add one cup of water.  Lock the lid, making sure the valve is in the sealing position.  Set to steam for 12 minutes.  When finished, do a quick pressure release, by moving the valve to venting.  Drain potatoes, and set aside.  

2. Set Instant Pot® to saute and melt 4 tablespoons of butter.  Once melted, stir in leeks and cook for 3 minutes, until they start to soften.  Add minced garlic and stir for another minute.  Add in cabbage along with the remaining 1/4 cup of water.  Lock the lid, and set to manual high-pressure for 2 minutes, making sure the valve is in the sealing position.  When finished, do a quick pressure release.

3. Set the Instant Pot® to saute.  Do not drain. Add in the milk and the rest of the butter.  Cover with reserved potatoes and mash together with a potato masher or sturdy fork.  Season with salt and pepper, to taste.  Serve immediately, or refrigerate for up to 3 days.  This can also be frozen for up to 3 months.

*Leeks are very sandy.  They need to be cleaned really well.  Here is a great tutorial from Real Simple.

Enjoy, 
Julie

 




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