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Colcannon is the ultimate Irish comfort food—a rich and creamy blend of mashed potatoes and cabbage that’s been enjoyed for generations. Traditionally, this dish is made on the stovetop, but using the Instant Pot Colcannon makes it quicker and easier than ever! With just a handful of simple ingredients, you can have a warm, buttery, and flavorful side dish ready in no time.

Instant Pot Colcannon

If you’re looking for a delicious and foolproof way to bring a little Irish tradition to your table, this recipe is for you! Not only does it come together effortlessly, but the Instant Pot ensures perfectly tender potatoes and cabbage without the hassle of boiling. The addition of butter and heavy cream makes it ultra-creamy, while green onions add a pop of flavor. Whether you’re serving it for St. Patrick’s Day or as a cozy side dish for any meal, this colcannon will be a hit.

Perfect for Any Occasion

Colcannon isn’t just for holidays—it’s an easy, satisfying side dish that pairs well with roasted meats, sausages, or even a simple fried egg. The best part? It’s naturally gluten-free and can easily be customized to your taste. Add crispy bacon for a smoky twist or use a dairy-free alternative to make it vegan-friendly. No matter how you serve it, this Instant Pot version will save you time while delivering that classic homemade flavor.

What You Will Love About This Recipe

• Super Easy & Fast – The Instant Pot takes all the guesswork out of cooking, delivering perfectly tender potatoes and cabbage in just minutes.
• Rich & Creamy – Thanks to butter and heavy cream, this colcannon is smooth, velvety, and full of flavor.
• A Taste of Ireland – Bring a little Irish tradition to your table with this classic, comforting side dish.
• Customizable – Add bacon, swap in kale, or adjust the creaminess to suit your taste!

Ingredients
4 Russet Potatoes, peeled & diced
3 Cups Chopped/shredded Cabbage
1 1/2 Cups of Water
2/3 Cups Heavy Cream
4 TBSP Butter
1/2 TSP Pepper
3 TBSP Green Onions

Instructions
Place potatoes, cabbage & water into your pot.

Close the lid and pressure cook at High Pressure for 8 minutes + Quick Release.

*Carefully drain off the liquid.

Add heavy cream, butter & pepper to your pot. Use a hand mixer to mash your potatoes. You do not want to over-mash.

Add in green onions and hand stir.Tips & Tricks

✔ Choose the Right Potatoes – Russet potatoes work best for a light and fluffy texture, but Yukon Golds will add extra creaminess.
✔ Don’t Overmix – Over-mashing can make the potatoes gummy. A light mash with a hand mixer or potato masher keeps them fluffy.
✔ Drain Well – Be sure to drain off any excess water before adding the butter and cream for the best consistency.
✔ Boost the Flavor – A touch of garlic powder or crispy bacon bits can take this dish to the next level!

Frequently Asked Questions

Can I make this with kale instead of cabbage?
Yes! Kale is a traditional substitute for cabbage in colcannon and adds a slightly different texture and flavor.

Can I make this dairy-free?
Absolutely! Swap the butter for dairy-free margarine and use coconut cream or a plant-based milk alternative.

Can I store and reheat leftovers?
Yes, colcannon stores well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to bring back the creamy texture.

For the perfect Irish meal you will want to include in some traditional Irish Soda Bread, it also can be made in your instant pot.

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