Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon butter + extra for serving
  • 1 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 1/2 medium cabbage (about 3 cups) OR use kale (chopped)
  • 2.5 pounds Russet potatoes (cut into chunks)
  • 1/2 cup water
  • 1/2 cup heavy/whipping cream
  • Salt & pepper (to taste)
  • Chives or scallions (chopped, to taste)

Instruction

  • Add the butter and oil to the Instant Pot. Sauté the onion for 2-3 minutes, then add the cabbage and continue to cook until it starts to wilt (another few minutes). 
  • Add the potatoes and water to the Instant Pot. Close the lid and make sure the valve is on "sealing". Cook on high pressure for 5 minutes.
  • Carefully do a quick pressure release. Test to make sure the potatoes are done by inserting a knife. If they're not done, put the lid back on and cook them on high pressure for another couple minutes.
  • You can mash the potatoes right in the inner pot on your counter (I don't like to mash them with the inner pot in the pressure cooker in case I damage the heating element). Add the cream, salt & pepper (I'm pretty generous), and chives. Mash until the colcannon is the consistency you like. Serve with butter on top.