Print

Pressure Cooker Vegan Colcannon

Talk about easy, affordable comfort food. Use your pressure cooker to create a hearty bowl of vegan colcannon all in one pot.
Course Side Dish
Cuisine Vegan
Keyword pressure cooker colcannon, vegan colcannon
Prep Time 10 minutes
Cook Time 15 minutes
Natural Release 10 minutes
Total Time 25 minutes
Servings 4
Calories 270kcal
Author Becky Striepe

Ingredients

  • 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

Instructions

  • 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!

Notes

Nutritional information is for the vegan colcannon with no vegan milk added. 

Nutrition

Calories: 270kcal