Colcannon

By: Publications International

Colcannon
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 6-8 servings, bacon, black pepper, butter, contributed, cook 13 min, easy, medium leeks, milk, modern, prep 5 min, pressure cook, Publications International, russet potatoes, salt, sauté, side dish, small head savoy cabbage, water

prep icon Prep Time
5 min
cook icon Cook Time
13 min

serving icon Servings
6-8 servings
Ingredients
  • 4 slices bacon, chopped
  • 3 lbs. russet potatoes, peeled and diced
  • 2 medium leeks, halved and sliced
  • ½ cup water
  • 1 ¼ tsp. salt
  • ¼ tsp. black pepper
  • 1 cup milk
  • 2 tbsp. butter, cubed
  • ½ small head savoy cabbage, cored
Instructions
  • Press Sauté. Cook the bacon in the inner pot until crisp. When finished, place the bacon on a paper towel-lined plate and set aside.
  • Add the potatoes, leeks, water, salt and pepper to the inner pot and mix well.
  • Secure the lid and move the pressure release valve to the Sealing position. Press Manual or Pressure Cook. Cook on High for 5 minutes.
  • When cooking is complete, press Cancel, then quick-release the pressure.
  • Press Sauté. Add 1/2 cup of milk and the cubed butter to pot. Cook and stir for 1 minute, mashing the potatoes until still slightly chunky. Add the remaining 1/2 cup milk and the cabbage. Cook and stir for 2 to 3 minutes or until the cabbage is wilted. Stir in the bacon.
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