Welcome to my latest recipe in the Instant Pot and to celebrate St Paddy’s Day today here is our take on colcannon with some delicious leftover turkey.
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Instant Pot Creamy Turkey Colcannon

Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Keyword: Instant Pot Creamy Turkey Colcannon
Servings: 4
Calories: 220kcal
Author: RecipeThis.com

Ingredients

Instructions

  • In your Instant Pot place in it the diced turkey breast along with olive oil and a little salt and pepper. Sauté until the turkey is nearly cooked.
  • Cancel the sauté.
  • Chop the potatoes into medium sized chunks. Slice the cabbage into strips and place both the cabbage and the potatoes into the Instant Pot.
  • Add 240ml of turkey stock to the Instant Pot place the lid on and set it to sealing.
  • Cook for 10 minutes of the steam function.
  • Manually release pressure and remove about ½ of the stock so that the mash won’t be runny.
  • Mash it in the Instant Pot with the milk, butter, soft cheese and finish by seasoning it with salt, pepper and parsley.
  • Give it a good mix around so that the turkey is not just at the bottom and that the cheese has had chance to be well mixed.
  • Serve.

Notes

In this recipe the smaller the pieces of the turkey the better - It is going to add flavour to the potatoes rather than be chunky and will break up as the potatoes cook. So don’t do big chunks!
I always use butter and milk in my mash for a delicious creamy texture. Mash just wouldn’t be the same without it!
For turkey stock you can either – follow my recipe for chicken stock, use a turkey bone broth or mix some chicken OXO cubes with some boiling water.
Potato skin makes delicious mash, so when preparing the potatoes just dice them up with the skin still on.

Nutrition

Calories: 220kcal | Carbohydrates: 13g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 243mg | Potassium: 522mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1225IU | Vitamin C: 29.2mg | Calcium: 72mg | Iron: 2.4mg