These Instant Pot colcannon potatoes are a fantastic addition to any Irish-inspired meal. Sweet green cabbage is sautéed, then cooked with potatoes and mashed together for a simple, flavorful side.
If you need a tasty side for St. Patrick’s Day or any hearty meal, this colcannon recipe delivers. It combines tender potatoes with sautéed green cabbage for a comforting, savory dish.
The creamy Yukon Gold potatoes mix beautifully with the lightly caramelized cabbage, garlic, butter, and cream to create a rich, well-balanced flavor.
Serve this with corned beef, ham, grilled chicken, or steak — it complements roasted or smoked proteins especially well.
Made entirely in the Instant Pot, this recipe is a one-pot wonder that keeps prep and cleanup minimal.
What is colcannon potatoes?
Colcannon is a traditional Irish dish of mashed potatoes mixed with green cabbage (or sometimes kale). In this version, garlic, butter, and heavy cream add extra richness and depth of flavor.
It’s a classic pairing with corned beef but also works well as a year-round side alongside pork, bacon, or roasted vegetables.
What additions can I make to this recipe?
Substitute kale for cabbage if you want a darker green color and a slightly different texture. Crispy cooked bacon or streaky bacon adds a savory, salty crunch.
For extra bite, stir in chopped green onions or chives just before serving. While kale gives more color contrast, many prefer the sweet, mild flavor of green cabbage.
If you love cabbage, this recipe will feel right at home—its flavor shines through when cooked simply.
What is an Instant Pot
An Instant Pot is an electric multi-cooker that can sauté, pressure cook, slow cook, steam, and more. It speeds up cooking by using pressurized steam, making weeknight meals quicker and easier.
Modern electric pressure cookers are safer and far more user-friendly than older stovetop models. If you’re new to them, you’ll likely appreciate how straightforward they are to use.
Can I use a different type of potatoes?
Yukon Gold potatoes are recommended for their naturally buttery, creamy texture. Red baby potatoes also work well. Russets can be used in a pinch but may yield a drier mash.
What type of cabbage should I use?
Use standard green cabbage for the classic flavor and texture. It’s available year-round and is often sold shredded if you want to save prep time.
How do I reheat colcannon potatoes?
To reheat, melt butter in a skillet over medium heat, add the colcannon, and cook, stirring occasionally, until heated through. This method revives the texture and flavor in about 10 minutes.
How do I store colcannon potatoes?
Cool leftovers, transfer to an airtight container, and refrigerate. For best flavor and freshness, consume within three days.
Love these Instant Pot colcannon potatoes?
Try other easy side dishes for your next meal.
- Garlic Parmesan Air Fryer French Fries
- Best Easy Roasted Carrots
- Lemon Herb Hasselback Potatoes
- Roasted Asparagus
- Honey Mustard Potato Salad
- Girl and the Goat Magic Beans
- Simple Roasted Cabbage
Instant Pot Colcannon Potatoes
Equipment
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Stainless Steel Wire Masher
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Immersion Hand Blender (optional)
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Instant Pot or electric pressure cooker
Ingredients
- 1 tablespoon olive oil
- 2 cups shredded green cabbage
- 2 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 3/4 cup water
- 1/2 cup heavy cream
- 4 tablespoon unsalted butter, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Set the Instant Pot to the sauté (high) function. Add the olive oil and let it heat for about a minute.
- Add the shredded cabbage and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the potatoes, water, heavy cream, 2 tablespoons of the butter, salt, and pepper.
- Attach the lid and make sure the pressure valve is set to sealing.
- Pressure cook on High for 7 minutes.
- When the timer finishes, carefully release the pressure by switching the valve to venting.
- Add the remaining butter and mash the potatoes to your preferred consistency. Use an immersion blender, potato masher, or stand mixer.
- Taste and adjust seasoning with additional salt and pepper if needed, then serve hot.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
Carbohydrates: 54g
Protein: 8g
Fat: 26g
Nutrition information is automatically calculated and should be used as an approximation.