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3.60 from 5 votes

Instant Pot Irish Colcannon Soup

Irish Colcannon Soup - creamy potatoes mixed with cabbage in a soup that makes for an Irish-inspired meatless meal for Lent.
Course Soup
Cuisine Ireland
Keyword colcannon, ireland, irish, leeks, meatless, potatoes, soup
Prep Time 5 minutes
Cook Time 38 minutes
Total Time 35 minutes
Servings 6 people
Calories 348kcal
Author Sheryl

Equipment

  • Instant Pot

Ingredients

  • 3 lbs. russet potatoes peeled and diced (5-6 large)
  • 3 Tbsp butter
  • 2 leeks cleaned and chopped
  • 2 C green cabbage chopped
  • 2 C kale chopped
  • 6 C chicken broth
  • 2 tsp kosher salt
  • 1/2 C heavy cream
  • 4 green onions sliced thin
  • 1/4 tsp black pepper

Instructions

  • Push saute & combine the sliced leeks, cabbage, kale, and butter and saute for 7-8 minutes or until wilted. Turn the saute function off.
  • Add the potatoes and broth, and place the cover on the Instant Pot. Seal the valve, and push manual (high) for 7 minutes.
  • When it's done, release naturally for 10 min and then do a quick release. Stir in the salt, pepper and heavy cream.
  • Using your potato masher, give the soup some texture by mashing - you can do this right in the Instant Pot. You don't want to use an immersion blender as you have kale & cabbage in there.
  • Taste test - need more salt? Add it - same with pepper.
  • Ladle into bowls - mix in some sliced green onions if you wish.

Nutrition

Calories: 348kcal | Carbohydrates: 51g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 1725mg | Potassium: 1373mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3297IU | Vitamin C: 70mg | Calcium: 124mg | Iron: 4mg