Easy Instant Pot Colcannon

Here is my favorite Instant Pot colcannon recipe, with buttery Yukon gold potatoes, tender cabbage, cream, and fresh chives for a comforting Irish side dish that’s ready in about 30 minutes.

This colcannon is my go-to side dish when I need something warm and filling without heating up the whole kitchen. I love using Kerrygold butter for extra Irish authenticity, and my kids actually eat their cabbage this way, which is a win in my book!

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What Kind of Potatoes Should I Use?

For colcannon, you’ll want to use starchy potatoes like Russets or Yukon Golds, which break down nicely and create that creamy, fluffy texture you’re looking for. Russets are the classic choice if you want a lighter, fluffier mash, while Yukon Golds will give you a buttery flavor and slightly denser texture. Avoid waxy potatoes like red potatoes or fingerlings, as they tend to stay firm and won’t mash as smoothly. Whatever you choose, make sure your potatoes are relatively similar in size so they cook evenly in the Instant Pot.

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Options for Substitutions

This traditional Irish dish is pretty forgiving when it comes to swaps:

• Cabbage: Kale is actually the more traditional choice for colcannon, so feel free to use it instead. You can also try savoy cabbage or even Brussels sprouts if that’s what you have on hand. Just make sure to chop them into similar-sized pieces.
• Potatoes: Russet or Yukon gold potatoes both work great here. Russets give you fluffier results, while Yukons are a bit creamier. Either way, you’ll end up with something tasty.
• Cream: Heavy cream is ideal, but you can use half-and-half, whole milk, or even sour cream for a tangier flavor. If using milk, add an extra tablespoon of butter to keep things rich.
• Butter and olive oil: You can use all butter (2 tablespoons total) if you prefer, or swap the olive oil for bacon fat to add a smoky depth to the dish.
• Chives: Green onions or scallions make a great substitute and add a similar mild onion flavor. You could also use parsley if that’s what you’ve got.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot colcannon is cutting your potatoes into uneven pieces, which leads to some chunks being mushy while others stay hard – aim for uniform 1-2 inch cubes so everything cooks at the same rate during those 5 minutes under pressure.

Another common error is releasing the pressure too quickly, which can cause the potatoes to break down too much and become gluey instead of fluffy, so let it naturally release for at least 5 minutes before doing a quick release.

Don’t forget to drain any excess liquid before mashing – too much water will make your colcannon watery and bland, so if there’s liquid pooling at the bottom after cooking, pour most of it off before adding the cream.

For the creamiest results, warm your cream slightly before stirring it in, and mash the potatoes while they’re still hot to get that perfect smooth texture.

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What to Serve With Colcannon?

Colcannon is a hearty Irish side dish that pairs beautifully with just about any protein you’re cooking up. I love serving it alongside roasted chicken, pan-seared pork chops, or even a simple grilled steak – the creamy potatoes and cabbage complement the meat perfectly. If you’re going for a full Irish meal, corned beef is an obvious choice, but honestly, colcannon works great with meatloaf, sausages, or baked salmon too. Since it’s already pretty filling with the potatoes and cabbage, you don’t need much else on the plate, maybe just a quick side salad or some roasted carrots to round things out.

Storage Instructions

Store: Keep your leftover colcannon in an airtight container in the fridge for up to 4 days. The flavors actually meld together nicely overnight, so it tastes great the next day. Just give it a good stir before reheating since the potatoes might settle a bit.

Freeze: You can freeze colcannon for up to 2 months, though the texture might change slightly when thawed. Portion it into freezer-safe containers or bags, and try to remove as much air as possible to prevent freezer burn.

Reheat: Warm it up in the microwave with a splash of cream or milk to bring back that creamy texture, stirring every 30 seconds. You can also reheat it on the stovetop over medium-low heat, adding a bit of butter or cream and stirring frequently until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1650
• Protein: 22-26 g
• Fat: 55-65 g
• Carbohydrates: 230-260 g

Ingredients

• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tbsp olive oil
• 1/2 onion
• 1/2 cabbage (shredded into 1/4-inch strips)
• 2.5 lb potatoes (peeled and cut into 1-inch chunks)
• 3/4 cup water
• 3/4 cup cream (I use Horizon Organic for extra richness)
• salt
• pepper
• 1/2 tsp garlic powder
• chives

Step 1: Prep Ingredients and Build the Aromatics Base

• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 onion, finely diced
• 2.5 lb potatoes, peeled and cut into 1-inch chunks
• 1/2 cabbage, shredded into 1/4-inch strips

While you’re peeling and cutting the potatoes into 1-inch chunks, finely dice the onion and shred the cabbage into 1/4-inch strips.

Heat the butter and olive oil in your Instant Pot using the sauté function on medium-high heat.

Once the butter is foaming, add the diced onion and cook for 2-3 minutes until softened and fragrant.

The butter-oil combination creates a richer flavor base than using just one fat, which is key to authentic colcannon.

Step 2: Wilt the Cabbage and Layer the Vegetables

• cabbage from Step 1
• potatoes from Step 1
• 3/4 cup water

Add the shredded cabbage to the pot and cook for 3-4 minutes, stirring occasionally, until it begins to soften and wilt.

This initial cooking draws out the cabbage’s moisture and creates a more cohesive filling rather than chunky pieces.

Once wilted, add the prepared potatoes and water to the pot, stirring gently to combine everything evenly.

Step 3: Pressure Cook Until Potatoes are Tender

Lock the Instant Pot lid and set to cook on high pressure for 5 minutes.

This timing is perfect for 1-inch potato chunks—they’ll be fork-tender without becoming waterlogged.

Once the timer beeps, carefully release the pressure using the quick-release method (or natural release if you prefer a slightly creamier texture).

Step 4: Finish with Cream and Seasonings

• cooked potato and cabbage mixture from Step 3
• 3/4 cup cream
• 1/2 tsp garlic powder
• salt
• pepper
• chives

Open the pot carefully and pour in the cream, then add the garlic powder, salt, and pepper to taste.

Using a potato masher, gently mash the potatoes and cabbage together until you reach your desired consistency—I like to leave it slightly chunky for texture rather than completely smooth.

Add the chopped chives just before serving so they stay bright and fresh.

Taste and adjust seasonings as needed, keeping in mind that good-quality butter like Kerrygold has its own subtle richness that rounds out the dish beautifully.

Step 5: Plate and Serve

• butter for serving

Transfer the colcannon to a serving dish or individual bowls.

Top each serving with a pat of butter that will melt into the warm potatoes, creating an extra layer of richness and shine.

Easy Instant Pot Colcannon

Delicious Easy Instant Pot Colcannon recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 1575 kcal

Ingredients

  

• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tbsp olive oil
• 1/2 onion
• 1/2 cabbage (shredded into 1/4-inch strips)
• 2.5 lb potatoes (peeled and cut into 1-inch chunks)
• 3/4 cup water
• 3/4 cup cream (I use Horizon Organic for extra richness)
• salt
• pepper
• 1/2 tsp garlic powder
• chives

Instructions

 

• While you're peeling and cutting the potatoes into 1-inch chunks, finely dice the onion and shred the cabbage into 1/4-inch strips. Heat the butter and olive oil in your Instant Pot using the sauté function on medium-high heat. Once the butter is foaming, add the diced onion and cook for 2-3 minutes until softened and fragrant. The butter-oil combination creates a richer flavor base than using just one fat, which is key to authentic colcannon.
• Add the shredded cabbage to the pot and cook for 3-4 minutes, stirring occasionally, until it begins to soften and wilt. This initial cooking draws out the cabbage's moisture and creates a more cohesive filling rather than chunky pieces. Once wilted, add the prepared potatoes and water to the pot, stirring gently to combine everything evenly.
• Lock the Instant Pot lid and set to cook on high pressure for 5 minutes. This timing is perfect for 1-inch potato chunks—they'll be fork-tender without becoming waterlogged. Once the timer beeps, carefully release the pressure using the quick-release method (or natural release if you prefer a slightly creamier texture).
• Open the pot carefully and pour in the cream, then add the garlic powder, salt, and pepper to taste. Using a potato masher, gently mash the potatoes and cabbage together until you reach your desired consistency—I like to leave it slightly chunky for texture rather than completely smooth. Add the chopped chives just before serving so they stay bright and fresh. Taste and adjust seasonings as needed, keeping in mind that good-quality butter like Kerrygold has its own subtle richness that rounds out the dish beautifully.
• Transfer the colcannon to a serving dish or individual bowls. Top each serving with a pat of butter that will melt into the warm potatoes, creating an extra layer of richness and shine.