Ingredients

• 3 tablespoons butter , divided
• 1 tablespoon olive oil
• 3 cups shredded cabbage
• 3 greens onions , chopped
• 2.5 pounds russet potatoes , peeled and cubed
• 0.5 cups water
• 0.5 cups milk
• salt and ground black pepper to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove pressure cooker liner and place on the counter. Add milk and mash using a potato masher. Let colcannon stand for 3 minutes.
5. 5 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.

Nutrition per serving