Peel and dice your potatoes. Shred your cabbage. Chop your leek into medium slices. Wash your leeks. Load potatoes, leeks, and cabbage into your instant pot inner pot. Add 240ml of warm water.
Find a place on top for your frozen vegetable stock.
Place the lid on your instant pot pressure cooker, set the valve to sealing and cook for 10 minutes with a quick pressure release.
After releasing pressure, drain any excess liquid, add butter and seasoning and mash until creamy with a hand masher.
Notes
Quantities. I used 2 kilos (4.4lbs) of potatoes, but you can increase or decrease and keep the exact same cook time.Thanks for reading our instant pot colcannon recipe on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like more delicious instant pot ideas, I recommend you try our instant pot brisket sliders next.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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