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5 from 1 vote

Instant Pot Cauliflower Colcannon

A low-carb colcannon! Paleo and gluten-free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Irish
Servings: 5
Author: Coco Morante


  • 2 slices bacon cut into ¼-inch pieces
  • 1 6-ounce bunch lacinato kale, stemmed and chopped
  • ½ teaspoon flaky sea salt
  • 1 large 2-pound head cauliflower, cored and cut into 2-inch florets
  • ½ cup low sodium chicken or vegetable broth
  • 4 green onions sliced thinly


  • Select the Sauté setting and add the bacon to the Instant Pot. Sauté for 5 minutes, until the bacon is sizzling and rendering some fat. Add the kale and salt. Sauté for about 2 minutes, until the kale has wilted down quite a bit.
  • Pour in the chicken broth, using a wooden spoon or spatula to nudge up any browned bits from the bottom of the pot. Add the cauliflower on top of the kale, arranging it in an even layer.
  • Secure the lid in the Sealing position. Cancel the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at low pressure. (It will take about 10 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, perform quick pressure release by moving the Pressure Release to Venting to release the steam.
  • Open the pot. Wearing heat-proof mitts, lift the inner pot out of the Instant Pot. Add the green onions. Using a potato masher, mash the cauliflower and mix everything together. Taste for seasoning, adding salt if needed.
  • Transfer to a serving dish and serve warm.


Serves 4-6