Pressure Cooker Colcannon

Image of Adrienne Allen
Pressure Cooker Colcannon
Pressure Cooker Colcannon


  • 2 tablespoons butter
  • 1/2 onion, diced
  • 2-3 stalks green onion, (green and white), minced
  • 1/2 head green cabbage, shredded
  • 4 russet potatoes, peeled and cut into 1-inch chunks
  • 2/3 cup water
  • 1 teaspoon salt, or to taste
  • 1/2 cup heavy cream
  • sliced chives
  • sliced green onions


  1. Set pressure cooker to Sauté on Normal. Melt butter in the inner steel pot of pressure cooker; add onion and minced green onions. Sauté until lightly browned, about 2 minutes.
  2. Add cabbage to onion mixture and cook until wilted, 2 to 3 minutes. Stir potatoes, water, and salt into cabbage mixture.
  3. Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High for 5 minutes. Turn steam vent handle to Venting to quick-release pressure.
  4. Slowly pour heavy cream into potato mixture and mash until colcannon is smooth; garnish with chives and sliced green onions.
Mealthy tip:

Try shredded kale instead of the cabbage for a heartier green. Cooked bacon pieces are a nice addition for a little bit of savory and protein.


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