Ingredients
4
4 servings
- •3 tablespoons butter, divided
- •1 tablespoon olive oil
- •3 cups shredded cabbage
- •3 green onions, chopped
- •2.5 pounds russet potatoes, peeled and cubed
- •0.5 cup water
- •0.5 cup milk
- •salt and ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter and olive oil and allow butter to melt. Add cabbage and green onions and cook until wilted, about 2 minutes. Turn pot off.
- Add potatoes and water to the pot. Close and lock the lid. Select manual pressure and set timer for 5 minutes. Allow about 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove pressure cooker liner and place on the counter. Add milk and mash using a potato masher. Let colcannon stand for 3 minutes.
- Transfer to a serving dish. Make a well in the center of the potatoes and add remaining 2 tablespoons butter. Season with salt and pepper to taste.
Nutritional Facts
Per 4 servings
- Calories: 357
- Carbohydrate: 55g
- Fat: 13g
- Fiber: 8g
- Protein: 8g
- Sugar: 6g
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