This recipe is sponsored by ZenChef. All opinions are 100% my own.
Talk about easy, affordable comfort food! Use your pressure cooker to create a hearty bowl of Vegan Colcannon all in one pot.
I’ve heard folks call colcannon “Irish mashed potatoes,” and honestly, with how often my family eats mashed potatoes, I am shocked that I haven’t already shared a vegan colcannon recipe with you. Consider that wrong righted today!
The joy of making this in a multipot pressure cooker is that you can do the whole thing right in the same pot, from the saute to the mash. Easy peasy, and less cleanup.
I made this vegan colcannon recipe using my new ZenChef Multifunctional 6 qt. Pressure Cooker. This pressure cooker is a multipot, which means on top of pressure cooking, you can use it to:
- slow cook
- make yogurt
- keep your food warm
It also has a bunch of fun presets, like white rice, brown rice, and beans. I tend to prefer manual settings to presets, but they’re there, if you want them!
How to Make Vegan Colcannon
Making vegan colcannon in the pressure cooker is super duper easy. To start, you use the pot’s saute function to cook the cabbage in a little bit of vegan butter.
When you’re prepping the cabbage, the size of the cut is up to you! If you like big chunks and texture, go for big pieces. If you want the cabbage to melt into the mashed potatoes, dice them up finely.
Once the cabbage is browned slightly, add a little bit of water and potatoes, cook at high pressure for 5 minutes, and do a 10-minute natural release.
At this point, you can transfer the mixture to a serving bowl, if you want to be fancy, or you can mash up your potatoes right in the pot with more vegan butter, no draining needed.
That starchy cooking water from the potatoes will replace some (or all) of the milk you need. You can always add a splash of your favorite unsweetened vegan milk, if you aren’t getting the creamy texture you like, but I don’t usually need any extra liquid with this recipe.
To serve, top each bowl with even more vegan butter plus a sprinkle of chopped green onion. I like to serve this with cooked vegan sausage on the side.
Pressure Cooker Vegan Colcannon
- 1 tablespoon vegan butter
- 2 packed cups chopped green cabbage – to saute
- 4 cloves garlic – minced
- 1/2 cup water
- 4 cup diced red or yellow potatoes – A 2″ dice is what you’re going for here. DO NOT use russet potatoes!
- 3 tablespoons vegan butter – for mashing
- vegan milk – for mashing, optional
- 4 teaspoons vegan butter – for topping (optional, but encouraged!)
- 1/4 cup chopped green onion – for topping
- Place the first tablespoon of vegan butter into your multipot and press the Saute button on the front. Add the cabbage and garlic and saute for a few minutes, stirring constantly, until the cabbage begins to brown. Press the cancel button.
- Add the water and then the potatoes to the pot. Lock the lid, making sure it’s set to “Airtight” or “Sealing”. Cook the potatoes at high pressure for 5 minutes, then allow a 10 minute natural release before manually releasing the pressure from the pot.
- Add the 3 tablespoons of vegan butter to the pot, and use a potato masher or a fork to mash the potatoes to your desired consistency. I like to start with a potato masher, then finish with a fork. If needed, you can add vegan milk, 1-2 tablespoons at a time, to get a creamier result. This depends on your potatoes and your preference – you do you!
- To serve, divide the potatoes between your four serving plates or bowls, and top each portion with a teaspoon of vegan butter (if using) and a tablespoon of the green onions. Eat hot!