Potato Cabbage Colcannon-Instant Pot. This traditional Irish dish is a favorite comfort food of mine. It's quick to make using the Instant Pot, the potatoes are so creamy and delicious, and it makes the perfect side dish. This recipe is vegan, gluten-free, and dairy-free.
My grandparents arrived at Ellis Island from Ireland in the 1920s, with the dream of making a better life in America. They settled in Chicago, and eventually, the extended family joined them. I have many fond memories of the brownstone on Greenwood Avenue that they owned, where the family gathered for food and good times.
When I recall the food we enjoyed, some dishes stand out in my mind, and the potato cabbage dish called Colcannon was often a staple on the table. This simple dish, made in the Instant Pot is ready in less than 30 minutes and is a comfort food any time of year, whether your roots are Irish or not.
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Equipment
I made this recipe in the Instant Pot 6 Quart Pressure Cooker. Using the Instant Pot really cuts down on cooking time and it is so easy to use. Check out my review of the Instant Pot, and see all the delicious recipes that I have made with this gadget that replaces 9 kitchen tools!
If you don't have an Instant Pot you can make Potato Cabbage Colcannon in a soup pot. The instructions for that are listed down below in the recipe card. Or check out this similar Mashed Potato Cabbage recipe made using a crockpot.
I use a hand blender to blend the mashed potatoes and cabbage together, but you could also use a regular blender. It will take just a little extra work because you will need to add the ingredients to the blender being careful to leave some large pieces behind.
Ingredients
Potato Cabbage Colcannon only takes 7 ingredients to make. Here is the shopping list. The exact amounts are listed down below in the recipe card.
- Russet potatoes
- Onion
- Cabbage
- Sea salt - kosher salt or table salt will also work.
- Black pepper
- Green onions - for garnish
- Vegan butter - if you are not vegan, you can use regular butter.
Instructions
Potato Cabbage Colcannon is incredibly easy to make in the Instant Pot. In only 3 easy steps you can enjoy this dish as a light lunch or as a delicious side. Here are the steps for making this recipe.
- Add water, potatoes, onion, cabbage, sea salt, and pepper to the Instant Pot. Pressure cook for 8 minutes. Release steam by using quick release.
- When the pot is cool, drain any water that remains, and blend potatoes, cabbage, and onions with a hand blender, leaving some large pieces. Do not over blend unless you want creamy mashed potatoes and cabbage.
- Serve in bowls and top with vegan butter and sliced green onions. Enjoy!
Serving Suggestions
Colcannon is most popularly served on St. Patrick's as a side dish but tastes good any time of the year. Here are some serving suggestions for potato cabbage.
- Corned beef
- Beef stew
- Beyond meat chili
- Ham
- Jackfruit mushroom burger
- Roasted harvest vegetables
- Lamb chops
Really any type of protein will pair well with potato cabbage colcannon. It makes a great addition to any meal. Serve as a side dish to the main course, eat it on its own, or you could even serve other small sides such as roasted vegetables or salad for some added nutrition.
Tips
Potato cabbage colcannon is easy to make and only takes less than 30 minutes using the Instant Pot. Here are some helpful tips to make this delicious comfort food.
- Don't fill past the top line in the Instant Pot because this can cause the venting knob to clog and also result in a big mess.
- Turn the vent away from the cabinets when releasing pressure so that steam doesn't damage your kitchen.
- Colcannon can also be made with kale instead of cabbage. I use cabbage for this recipe, but feel free to use kale instead, or use a combination of both!
- Add additional ingredients for added flavor such as bacon, sour cream, kale, or leeks.
- If you don't have an Instant Pot to use for this recipe, you can make potato cabbage in a soup pot. See the recipe card down below for instructions on how to use this method.
- Make a big batch of potato cabbage colcannon and freeze the rest for an easy side dish later.
Frequently Asked Questions
This potato cabbage dish originated in Ireland. The word colcannon is derived from the Gaelic term "cal ceannann" meaning white-headed cabbage. It is Irish tradition to serve colcannon as the main dish during Halloween, but in America, it is more commonly served on St. Patrick's day.
Any leftover potato cabbage can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
Yes! Potato cabbage can be stored in the freezer in a freezer-safe container or freezer bags for up to 3 months. Let thaw overnight in the fridge and stir well before serving.
Recipe
Potato Cabbage Colcannon-Instant Pot
Ingredients
- 2 russet potatoes peeled and chopped
- 1 onion chopped
- 5 cups shredded cabbage
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 1 cup water if using Instant Pot. If not, fill Soup Pot with water to cook vegetables.
- 3 tablespoons green onions
- vegan butter
Instructions
Instant Pot Directions
- Place all ingredients in Instant Pot and set to high pressure for 8 minutes. Release steam by using quick release.
- When pot is cool, drain any water that remains, and blend potatoes, onions and cabbage with small hand blender, leaving some large pieces. Do not over-blend unless you want mashed potatoes and cabbage.
- Serve in bowls and top with vegan butter and sliced green onions.
- Serves 4.
Soup Pot Directions
- If you are not cooking with an Instant Pot, place all ingredients in a large soup pot and fill with water. Bring to a boil, then reduce to medium heat and cook until potatoes are done, approximately 20-30 minutes. Drain vegetables in strainer and return to the pot.
- Blend potatoes, onions and cabbage with small hand blender, leaving some large pieces. Do not over-blend unless you want mashed potatoes and cabbage.
- Serve in bowls and top with vegan butter and sliced green onions.
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