Creamy Instant Pot Colcannon Soup: An Easy & Hearty Irish Potato and Kale Delight

Indulge in a modern twist on a beloved Irish tradition with this Instant Pot Colcannon Potato Soup. This wholesome and hearty soup, featuring tender potatoes and nutrient-rich kale, is simply seasoned and garnished with savory crispy bacon. Plus, discover a delightful vegetarian option to suit all preferences!

Last year, I celebrated St. Patrick’s Day with a classic Instant Pot Potatoes Colcannon – a truly superb Irish mashed potato dish traditionally made with either cabbage or kale. This year, I’m excited to continue the festive spirit with an equally delicious and comforting Colcannon soup! It captures all the beloved flavors of the traditional dish but transforms them into a soul-warming liquid form, perfect for chilly evenings or festive gatherings.

This recipe is ideally suited for the season, offering a comforting warmth that pairs perfectly with the transition from winter to spring. What’s more, preparing it in the Instant Pot makes the entire process incredibly straightforward and efficient. If you’ve never had Colcannon before, consider this your lucky day! 🍀 This soup provides an excellent introduction to the rich, earthy flavors of this classic Irish staple, made accessible and enjoyable for everyone.

Essential Ingredients for Your Colcannon Soup

Crafting this delicious Instant Pot Colcannon Soup requires a selection of fresh, simple ingredients that come together to create a symphony of flavors. Each component plays a vital role in achieving the signature creamy texture and hearty taste that makes this soup so satisfying.

• Bacon: Adds a smoky, salty depth and a delightful crispy garnish.
• Onion: Forms the aromatic foundation, lending a sweet and savory base to the soup.
• Kale: The signature green of Colcannon, contributing a slightly earthy flavor and a nutritional boost.
• Garlic Cloves: Infuses the soup with a pungent, warm aroma and taste.
• Yukon Gold Potatoes: The star of the show, these potatoes are prized for their creamy texture when cooked, making them ideal for blending into a smooth soup.
• Chicken Stock: Provides a rich and flavorful liquid base. (For a vegetarian option, easily substitute with vegetable stock.)
• Kosher Salt: Enhances all the flavors in the soup.
• Pepper: Adds a subtle warmth and spice.
• Heavy Cream: Essential for achieving that luxurious, velvety consistency.
• Butter: Contributes richness and a silky mouthfeel.
• Cornstarch (optional): Used as a thickener to achieve a heartier consistency if desired.

Expert Tips for a Perfect Instant Pot Colcannon Soup

Achieving the perfect bowl of Colcannon soup is easy with these helpful tips, ensuring a creamy, flavorful result every time. From choosing the right potatoes to preventing dairy from curdling, these insights will elevate your cooking experience.

• Potato Selection is Key: While Yukon gold potatoes are highly recommended for their naturally creamy texture when pureed, don’t fret if you don’t have them. Russets or red potatoes can also be used, though they might yield a slightly different texture. Yukon Golds create the silkiest soup, making them my top choice for this recipe.
• Kale Alternatives: If fresh kale isn’t readily available, traditional cabbage makes an excellent substitute, keeping the spirit of Colcannon alive. Simply chop it and add it as you would the kale. If you happen to have leftover cabbage, consider making these Roasted Cabbage Steaks for another tasty meal. And if you’re not keen on either, a basic potato soup can still be incredibly comforting, like this Slow Cooker Potato Soup or a fragrant Garlic Potato Soup.
• Adjusting Thickness with Cornstarch: Cornstarch is your friend if you prefer a thicker, more substantial soup. It helps achieve a hearty, creamy consistency without altering the flavor. If you prefer a lighter, thinner soup, simply omit the cornstarch entirely. You can always adjust the thickness to your preference.
• Preventing Dairy Curdling: This is a crucial step for any cream-based soup! Always add salt just before serving, not during the initial cooking of the dairy. Also, ensure you use a full-fat dairy product like heavy cream or half-and-half (avoid fat-free versions). The fat content helps stabilize the dairy and prevents it from separating or curdling when exposed to heat.
• Temper the Cream: Never add cold cream directly to a vigorously boiling mixture. This shock in temperature will almost certainly cause it to curdle. Instead, after the Instant Pot has finished cooking and the pressure is released, set it to sauté-low and allow the temperature to drop slightly before gently stirring in the cream. For extra precaution, you can temper the cream by gradually whisking small amounts of the hot soup liquid into the cream before adding it all back to the pot.
• Reheating Dairy-Based Soups: When reheating any soup containing dairy, avoid bringing it to a hard boil. Gentle warming over medium-low heat on the stovetop or in short intervals in the microwave is best to prevent curdling.
• Freezing Considerations: If you plan to freeze portions of the soup, refer to the detailed section below for best practices, particularly concerning the addition of dairy.

Storing Your Instant Pot Colcannon Soup

Proper storage ensures your delicious Instant Pot Colcannon Soup remains fresh and enjoyable for longer. Once cooled, this soup will keep beautifully in an airtight container in the refrigerator for up to 3 days. It’s perfect for meal prepping a few lunches or quick dinners during the week.

If you’ve made a large batch (e.g., 6 servings) and know your family won’t consume it all within three days, freezing is a viable option. However, it’s important to understand the nuances of freezing dairy-based potato soups to achieve the best possible results.

Can You Freeze Potato Soup? The Best Approach

While technically possible, I generally do not recommend freezing this Colcannon soup once the dairy (heavy cream) has already been incorporated. The reason lies in how dairy and potatoes behave under freezing and thawing conditions.

Freezing a soup that contains dairy significantly increases the likelihood that the cream will separate and curdle upon reheating, leading to a less appealing texture. Furthermore, potatoes, especially when pureed, tend to absorb moisture during freezing and can become grainy or mealy when defrosted. This loss of creamy consistency and the development of a gritty texture can detract from the soup’s overall enjoyment. For the most optimal experience, it’s best to plan to eat the dairy-inclusive soup within its 3-day refrigeration window.

However, if you’ve prepared the full recipe and only have a couple of people to feed, there’s a clever workaround. Consider cooling and freezing a portion of the soup *before* adding the heavy cream. Simply transfer the cooled, dairy-free soup base into a freezer-safe bag or container, label it with the date, and store it in the freezer. It will maintain its quality for up to 3 months.

When you’re ready to enjoy it, thaw the frozen soup base, gently warm it to temperature on the stovetop, and then reduce the heat to low. At this point, you can stir in the dairy (heavy cream or half-and-half) until it’s fully incorporated and heated through. While the texture might not be *exactly* the same as when freshly made, this method offers a much better outcome than freezing the dairy-inclusive version, preserving most of its delightful creaminess.

Reheating Your Colcannon Soup

To preserve the creamy texture and prevent curdling, proper reheating is essential. Always reheat your Colcannon soup gently, whether on the stovetop or in the microwave.

Stovetop Method: Transfer the soup to a saucepan and warm it over medium-low heat, stirring occasionally, until it’s steaming hot. The key is to avoid bringing it to a vigorous boil, as this can cause the dairy to curdle and separate. Just gentle heat and patience will do the trick.

Microwave Method: If using a microwave, reheat the soup in 1-minute intervals, stirring thoroughly between each interval. This helps to distribute the heat evenly and prevents the dairy from separating or, even worse, splashing all over the inside of your microwave. Continue until the soup is heated through to your desired temperature.

Mastering Dairy: How to Prevent Cream from Curdling

One of the most common challenges when making creamy soups is preventing dairy from curdling, which can leave an unpleasant texture. The good news is, with a few simple techniques, you can ensure your soup remains beautifully smooth and luscious.

The primary culprit behind curdling is adding cold dairy directly to very hot liquids, or bringing dairy to a rapid boil. To prevent this, you can “temper” the cream. Tempering means gradually bringing the dairy up to temperature before fully incorporating it into the soup. This can be done by letting your cream come to room temperature before adding, or even better, by slowly whisking a small amount of the hot soup base into the cold cream in a separate bowl. Once the cream mixture is slightly warmed, you can then gently stir it back into the main pot of soup.

Another crucial tip is to always heat dairy slowly and gently. Never allow cream to come to a hard boil, either when adding it to the soup or when reheating leftovers. Low and slow is the way to go.

Finally, the fat content of your dairy plays a significant role. Always opt for full-fat options such as heavy cream, whipping cream, or full-fat half-and-half. The fat helps stabilize the proteins in the dairy, making them less prone to curdling. Anything less than full-fat dairy simply won’t yield the same rich texture and stability required for a perfectly creamy soup.

Troubleshooting: How to Fix Curdled Soup

Even with the best intentions, sometimes dairy curdles. Don’t despair! It happens to the best of us, and thankfully, there are a few clever tricks you can use to rescue your soup if the dairy separates.

One common hack is to whisk in an ice cube. The sudden cold shock can sometimes help the separated proteins and fats to come back together, restoring some of the soup’s original smoothness. This is often a quick first attempt if the curdling is mild.

For more pronounced curdling, you might need a blender. Carefully remove most of the solid ingredients like potatoes and kale from the soup base. Then, transfer the curdled liquid into a regular blender (in batches, if necessary) or use an immersion blender directly in the pot. Blend until the soup is smooth and homogenous again. Once smooth, stir the reserved potatoes and kale back into the soup. You may also need to add a little extra warm chicken or vegetable stock to achieve your desired consistency and help everything combine seamlessly.

Remember, if you need to add more dairy, heat it separately and slowly before stirring it in to avoid a repeat of the curdling. While it’s always best to prevent curdling in the first place, these tips and hacks offer a great safety net, ensuring your Instant Pot Colcannon Soup is always delicious and creamy!

Achieving the Perfect Thickness: To Blend or Not to Blend?

This Instant Pot Colcannon Soup is designed to be wonderfully thick and creamy, but you have full control over just *how* thick and smooth it becomes. The desired consistency largely depends on how much you choose to blend the cooked potatoes.

For a silky-smooth soup, an immersion blender is a fantastic tool, allowing you to blend directly in the pot. Simply move it around until you reach your preferred level of creaminess. If you enjoy some texture, blend most of the soup while intentionally leaving some larger chunks of tender potato. This creates a more rustic, satisfying mouthfeel.

Be cautious not to over-blend, especially if you’re aiming for a soup rather than a mashed potato dish. Over-blending can sometimes lead to a gluey texture, which isn’t ideal for soup. This soup is naturally quite substantial and very filling, making it a meal in itself. If you’re craving something a little lighter, a potato-free option like this Cheeseburger Soup Without Potatoes is a great alternative!

Thinning Your Soup if It’s Too Thick

Did your soup turn out a little too thick for your liking? No problem at all! It’s an easy fix to adjust the consistency to your preference. Simply remedy it by gradually adding more warm chicken stock (or vegetable stock for a vegetarian version) or warm cream, stirring continuously until the soup reaches your desired thinner consistency.

Alternatively, if you haven’t added it yet and are aiming for a thinner soup from the start, you can simply omit the cornstarch altogether. This will naturally result in a less viscous soup base while still retaining all the rich flavors.

What Exactly is Colcannon Potato?

Colcannon is a celebrated traditional dish deeply rooted in Irish cuisine, particularly cherished during autumn and winter months, and famously on Halloween. At its heart, Colcannon is a simple yet incredibly comforting preparation of mashed potatoes blended with either kale or cabbage. The name itself, “Colcannon,” is thought to derive from the Gaelic “cál ceannann,” meaning “white-headed cabbage.”

This Instant Pot Colcannon Soup elevates that tradition by transforming it into a luxurious, creamy soup. It utilizes simple, wholesome ingredients like butter, cream, and plenty of nutrient-rich kale to create a dish that is both nourishing and deeply flavorful. While the basic concept remains consistent, variations of Colcannon abound across different regions of Ireland. Some versions might include onions, while others omit them. You might also find additions like chives or leeks, and it’s often served as a hearty accompaniment to meats like ham, bacon, or corned beef.

In fact, if you’re planning an elaborate St. Patrick’s Day feast, consider pairing this soup with a savory Smoked Corned Beef Brisket. You could even use chopped brisket as a topping for your soup instead of crispy bacon for an extra layer of flavor and tradition. And by the way, if you’re momentarily not in the mood for potato soup, this delightful Leek Soup without Potatoes offers a fantastic alternative!

Exploring the Wonders of Kale

If you’re new to kale, don’t be intimidated! It’s a fantastic leafy green that offers a wealth of nutritional benefits and a surprisingly versatile flavor. Incorporating kale is an excellent way to boost the nutrient content of your meals. Much like spinach, kale wilts down significantly when cooked, leaving behind tender swirls of delicious, healthy greens that integrate beautifully into hearty soups like this Colcannon. It’s truly a powerhouse ingredient!

Kale is essentially a cruciferous leafy green vegetable that, despite its sometimes robust appearance, possesses a milder flavor than many expect, especially when cooked. It comes in various shapes and varieties, from the crinkly leaves of curly kale to the flatter, darker lacinato (dinosaur) kale. Some varieties are softer and more tender, akin to spinach, while others have larger, coarser leaves that soften beautifully with heat.

Beyond its culinary versatility, kale is celebrated for its impressive nutritional profile. It’s packed with antioxidants, is remarkably high in iron, and is an excellent source of fiber. It also contributes a significant amount of vitamins (like A, C, and K) and essential nutrients to your everyday dishes, making it a superfood in every sense. Given the diversity of kale types and their subtle flavor differences, it’s worth exploring this comprehensive guide to familiarize yourself with different varieties. It provides everything you need to know to pick the best kale for your palate and cooking needs.

Making Your Colcannon Soup Vegetarian

Transforming this delicious Instant Pot Colcannon Soup into a vegetarian-friendly dish is incredibly easy and straightforward! The core of the soup — potatoes, kale, onions, and garlic — is already plant-based. Here’s how to make the simple adjustments:

• Omit the Bacon: Simply leave out the bacon entirely. Instead of a meaty garnish, you can top your soup with freshly chopped chives, a sprinkle of nutritional yeast for a cheesy flavor, or even some toasted breadcrumbs for crunch.
• Vegan Bacon Bits: If you miss that crispy “bacon” texture, you can easily make your own vegan bacon bits! Many recipes use textured vegetable protein (TVP) or even thinly sliced mushrooms to create a savory, crispy topping. For instance, this recipe uses TVP and promises a quick, easy preparation in just 60 seconds.
• Substitute Chicken Stock: This is a must for a truly vegetarian version. Replace the chicken stock with an equal amount of high-quality vegetable stock. Ensure it’s a good-tasting broth, as it forms the liquid base of your soup.
• Dairy-Free Cream Option: If you want to make the soup entirely vegan or dairy-free, canned full-fat coconut milk is an excellent substitute for heavy cream. Don’t worry about a coconut flavor; it typically becomes very subtle, if not entirely undetectable, once cooked into savory dishes. It provides a wonderful creamy texture without imparting a distinct coconut taste.

I must confess, I haven’t personally tried this Colcannon soup with a dairy substitute yet, but I’ve had great success using coconut milk in other creamy soups. If you do try it with a dairy alternative, I would absolutely love to hear how it turned out!

Stovetop Directions for Colcannon Soup Enthusiasts

No Instant Pot? No worries at all! This delightful Colcannon soup can just as easily be made on the stovetop, yielding equally delicious and comforting results. The principles remain the same, but the cooking times will naturally vary a bit, especially for the potatoes.

To prepare on the stovetop, begin by cooking the bacon in a large Dutch oven or heavy-bottomed pot until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. Then, sauté the onions in the bacon grease until softened and slightly browned, followed by the kale and garlic, just as you would in the Instant Pot.

Next, add the potatoes, chicken stock, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and cook until the potatoes are tender and easily pierced with a fork. This will typically take about 20-30 minutes, depending on the size of your potato cubes. Once the potatoes are cooked through, continue to follow the rest of the recipe directions for adding the heavy cream, butter, and cornstarch (if using), and blend to your desired consistency. The extra cooking time is the main difference, but the end result will be just as comforting and flavorful!

Choosing the Best Potatoes for Soup

The type of potato you select can significantly impact the texture and creaminess of your soup. For this Instant Pot Colcannon Soup and many other potato soup recipes, I consistently recommend Yukon Gold potatoes. Their unique attributes make them perfectly suited for creating a rich, smooth, and satisfying soup.

Yukon Golds are known for their naturally buttery flavor and creamy flesh. When cooked and blended, they transform into an incredibly velvety texture without becoming gluey or overly starchy. They strike a perfect balance, holding just the right amount of moisture, ensuring your soup is neither too starchy nor grainy. They hold up well during cooking, contributing to an amazing flavor and rich consistency.

In contrast, Russets and Idaho potatoes, while excellent for baking or frying (like these Air Fryer Baked Potatoes or Air Fryer Potato Skins), are typically much starchier and have a lower moisture content. If used in soup, especially blended, they can produce a mealy or dry texture, which isn’t ideal for a creamy soup. Their starchiness can make the soup thicker but less smooth.

If Yukon Golds aren’t available, red potatoes are a decent alternative. They are low in starch and tend to hold their shape well, making them suitable for brothy soups where you want distinct potato pieces. While they won’t provide the same velvety smoothness as Yukon Golds when blended, they can still contribute a pleasant texture.

Ultimately, for that soft, luscious, and creamy Colcannon soup, Yukon Golds are undeniably the superior choice.

To Peel or Not to Peel the Potatoes?

This is largely a matter of personal preference, but for this particular Colcannon soup, I highly recommend peeling the potatoes before they go into the Instant Pot. While leaving the skins on can add a rustic charm and some extra fiber, it can also result in small brown flecks throughout your otherwise creamy, light-colored soup, which some might find slightly unappealing visually.

If you choose to leave the skins on, and then decide you don’t like the flecks, you could attempt to strain the cooked soup through a fine-mesh sieve before adding the cream. However, this sounds like a rather cumbersome and messy extra step that can be easily avoided by simply peeling the potatoes from the start. Peeling ensures a uniformly smooth and aesthetically pleasing soup, allowing the vibrant green of the kale to really stand out against the creamy potato base.

Selecting the Best Onions for Your Soup

The right onion can build a wonderful foundational flavor for your soup without overpowering the other ingredients. For this Instant Pot Colcannon Soup, yellow onions are truly ideal. They possess a perfect balance of flavor – robust enough to create a savory base, yet they mellow and sweeten beautifully as they cook, becoming flavorful without being overly pungent or sharp.

Yellow onions are fantastic for caramelizing, and since you’ll be sautéing them in the Instant Pot to develop deep flavors before adding the liquids, their characteristics shine through. Their ability to soften and caramelize adds a subtle sweetness and depth that complements the potatoes and kale perfectly, much like they do in a comforting Broccoli Cheese Soup!

If a yellow onion isn’t on hand, a white onion is a suitable substitute. White onions are slightly sharper and less sweet than yellow onions when raw, but they will mellow considerably during cooking. They also tend to have a shorter shelf life than yellow onions, so if you have one in your pantry, this soup is a great opportunity to use it up before it spoils. While yellow onions are generally the most popular all-around choice for their versatility and flavor, a white onion will certainly work well in a pinch.

My Preferred Instant Pot Model

For this recipe, and indeed for most of my pressure cooking adventures, I rely on the versatile 6-Quart Instant Pot Duo 7-in-1. This particular model is a fantastic all-rounder, offering a multitude of functions beyond just pressure cooking. It serves as a slow cooker, rice cooker, steamer, sauté pan, food warmer, and even a yogurt maker. Its various capabilities make it an indispensable kitchen tool for a wide range of recipes.

I find it especially perfect for preparing soups, like this hearty Instant Pot Bean Soup. The beauty of the Instant Pot is its ability to handle multiple cooking steps in a single pot, from sautéing aromatics to pressure cooking the main ingredients, resulting in less cleanup and an exceptional meal. If you’re looking to explore more effortless recipes with your Instant Pot, you might enjoy trying some of these:

• Instant Pot Tortellini Soup
• Instant Pot Turkey Soup with Noodles
• Pumpkin and Sweet Potato Soup
• Instant Pot Buffalo Chicken Dip

Why Embrace the Instant Pot for Your Cooking?

The Instant Pot has revolutionized home cooking for many, and for good reason. It offers an incredibly convenient way to get wholesome, flavorful food on the table without demanding your constant, undivided attention throughout the entire cooking process. Its “set it and forget it” nature means you can simply add your ingredients, select the appropriate time and function, and then turn your focus to other tasks or simply relax. This makes it a fantastic tool for busy weeknights or when you want to minimize kitchen time.

For most soups prepared in the Instant Pot, high pressure cooking typically takes around 10 minutes of active cook time. However, it’s crucial to remember that this “cook time” doesn’t include the time it takes for the pot to build pressure or release it. So, while the 7-minute cook time for this Colcannon soup might seem incredibly fast, the actual total time will be longer. Anticipate an additional 5 to 20 minutes for the pot to come to pressure, depending on the volume and temperature of your ingredients. Similarly, pressure release can take anywhere from 2-5 minutes for a quick release or up to 30 minutes for a natural release. These factors should be considered when timing your meal, especially if you’re cooking for guests.

For example, a recipe like Instant Pot Broccoli might list “ZERO minutes” of cook time, but it actually cooks during the phase where the Instant Pot is coming up to pressure. It’s still incredibly quick and efficient, but it’s an important nuance to factor into your total meal prep time.

One of the standout features that truly sets the Instant Pot apart from conventional pressure cookers or slow cookers is its sauté function. This allows you to brown meats, sauté vegetables, and caramelize onions directly in the main pot, eliminating the need for a separate pan. Less mess means less hassle, and for me, that convenience alone is worth it! The Instant Pot also excels at reducing soups and sauces by simmering after pressure cooking, a function that most slow cookers simply can’t achieve. This versatility makes it an invaluable appliance for a wide array of culinary endeavors.

While using the Instant Pot may require a slight adjustment if you’re accustomed to traditional stovetop cooking – you can’t simply lift the lid to sniff the evolving flavors as readily – rest assured. The Instant Pot is renowned for consistently producing amazingly flavorful dishes, making it a reliable choice for delicious meals every time.

Understanding Pressure Release: Quick Release vs. Natural Release

Once the Instant Pot has finished its cooking cycle under pressure, there are two primary methods for releasing that built-up pressure, each with its own timing and ideal uses. Understanding the difference is key to perfectly cooked results and safe operation.

Quick Release

For this creamy kale potato soup recipe, we opt for a quick release. This method involves manually opening the venting knob immediately after the cooking time is complete, allowing the pressure to escape as rapidly as possible. A quick release typically takes anywhere from 2 to 5 minutes, depending on the volume of liquid in the pot.

How to Perform a Quick Release: Once the Instant Pot timer goes off, carefully turn the venting knob from the “Sealing” position to the “Venting” position. Be extremely cautious! ⚠️ A powerful burst of steam will immediately begin to release from the valve. It is highly recommended to use oven mitts or a kitchen towel to protect your hand from the hot steam. Keep the knob in the “Venting” position until all the steam has stopped escaping and the floating valve (a small metal pin next to the venting knob) has dropped completely down. Only once the floating valve is down can you safely open the lid. This method is ideal for foods that you don’t want to overcook or for recipes where you want to add ingredients after pressure cooking, like dairy in our soup.

Natural Release

If a recipe calls for a natural release, it means that you allow the Instant Pot to depressurize on its own, without any manual intervention. After the cooking cycle finishes, you simply do nothing. The pressure will gradually dissipate as the pot naturally cools down. This process takes considerably longer than a quick release, often up to 30 minutes, sometimes more for very full pots.

How to Perform a Natural Release: When the timer sounds, just wait. The Instant Pot will slowly cool, and as it does, the pressure will decrease, and steam will billow intermittently as it cools. This method is particularly beneficial for foods that can continue to cook gently or benefit from a slower depressurization, such as large cuts of meat like an Instant Pot Turkey Breast. For soups and dips, a quick release is often just as effective, as the food typically doesn’t need to continue cooking after the pressure phase.

An important safety note for natural release: you cannot force open the lid until the pressure has dropped sufficiently. If you try to open it and it feels stuck, it means there’s still too much pressure inside, and forcing it open could be dangerous. Wait until the floating valve has dropped completely before attempting to open the lid.

What to Serve Alongside Colcannon Potato Soup

This Instant Pot Colcannon Potato Soup is hearty enough to be a standalone main meal, offering substantial comfort and flavor. However, pairing it with certain sides can elevate the dining experience even further. Here are some fantastic suggestions:

• Crusty Bread: A classic companion for any soup! I especially love serving this soup with a slice of Overnight Sourdough Bread, which has a delightful tang and chewy texture that’s perfect for soaking up every last drop of the creamy soup. Warm crusty rolls or garlic bread would also be excellent choices.
• Fresh, Hearty Salad: To balance the richness of the soup, a crisp and vibrant salad makes a wonderful accompaniment. A robust Panzanella salad, like this Panzanella Salad, with its mixture of fresh vegetables and toasted bread, would be a superb choice. It’s satisfying on its own, but also provides a refreshing contrast to creamy soups, including this Potato Soup.
• As a Starter: If you’re planning a multi-course meal, this Colcannon soup makes an impressive and comforting starter. Follow it up with a flavorful main course like this satisfying Chicken Leg Quarters Recipe.
• Dessert to Keep the Irish Charm: To complete an Irish-themed meal, indulge in these delightful Mini Irish Cream Cheesecakes. Their creamy texture and hint of Irish cream will surely bring out the festive charm and provide a sweet ending to a wonderful meal.

That’s it for today! I sincerely hope you enjoy making and savoring this incredible Instant Pot Colcannon Soup. It’s a dish that brings warmth and tradition to any table, made effortless by the magic of the Instant Pot. If you give this recipe a try, please leave a comment below and let me know how it turned out! You can also tag #fooddoodlesrecipes on social media so I can see your wonderful culinary creations. Enjoy every delicious spoonful!