Instant Pot Colcannon Potato Soup
Colcannon Soup or Irish potato and cabbage soup is creamy and filling. A popular Lenten winter soup, it's also perfect to celebrate St. Patrick's Day.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-3 strips bacon, chopped
- 1 small onion, chopped
- 3 cups kale, stems removed and chopped
- 2 garlic cloves, minced
- 4 large yukon gold potatoes, peeled and cut into large cubes
- 4 cups chicken stock
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 cup heavy cream
- 3 tablespoons butter
- 1 tablespoon cornstarch, optional
Instructions
- 1
Heat the Instant Pot using the Saute-Normal function. Add the bacon and cook, stirring occasionally, until crisp-- about 5-8 minutes.
- 2
Remove the bacon with a slotted spoon but leave the grease in the Instant Pot. Add the onion and cook, stirring occasionally, until the onions have softened and started to brown-- about 5 minutes.
- 3
Add the kale and saute for an additional 2-3 minutes.
- 4
Next, add the garlic and cook for an additional minute.
- 5
Add the potatoes, chicken stock, salt, and pepper. Stir gently.
- 6
Attach the lid of the Instant Pot and ensure the valve is in the “sealing” position.
- 7
Set the Instant Pot to Pressure Cook Manual for 7 minutes.
- 8
When the Instant Pot has finished, release the pressure manually by switching the valve to the “venting” position.
- 9
Set the Instant Pot to the Saute-Low setting. Add the heavy cream and butter. Stir to combine.
- 10
Remove 2 tablespoons of cooking liquid in a small bowl.
- 11
Whisk in the cornstarch and then add the slurry to the soup.
- 12
Use an immersion blender (or transfer the mixture to a blender in batches) and blend the soup to your desired consistency— I like to blend most of the soup but leave a few large chunks of potato so there’s some texture.
- 13
Cook on the Saute-Low setting for an additional 5 minutes, or until the soup has thickened to your desired consistency.
- 14
Serve warm, garnished with bacon and cheese, if desired.
- 15
Store any leftover soup in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.