Irish Colcannon in the Instant Pot

Ingredients

• 4 cups Russet Potatoes, peeled and quartered
• 1.5 cups Water
• 3 cups thickly chopped cabbage
• 1/3 cup Heavy Cream
• 4 tablespoons Unsalted Butter
• 2.5 teaspoons Kosher Salt, divided
• 1/2 teaspoon pepper
• 1 cup Chopped Green Scallions, chopped
• Additional Butter For Serving
• 6 slices of bacon chopped (Optional)

Directions

1. Place the potatoes, water and 1 Tsp salt into the Instant Pot.
2. Place a steamer rack on top of the potatoes
3. then get a container that is oven safe and put cabbage into container. Place the container on top of the steamer rack.
4. Pressure Cook on HIGH for 5 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
5. while the potatoes and cabbage are cooking, cook the bacon (optional)
6. Remove the pan with the cabbage, chop and set aside.
7. Drain the potatoes.
8. Place potatoes, butter, 1.5 teaspoon salt, pepper, and cream into the bowl and mash or use hand mixer.
9. Stir in cabbage and the green onions.
10. When ready to serve, make a well in the center of each bowl. Fill each well with additional melted butter, then sprinkle bacon on top.