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Quick Chicken and Bean Stew
Colcannon
| By : |
| Prep Time | 5 minutes |
| Cook Time | 13 minutes |
| Servings |
6-8 servings
|
Ingredients
- 4 slices bacon
- 3 lbs russet potatoes peeled and cut into
1-inch pieces - 2 medium leeks halved lengthwise and thinly sliced
- 1/2 cup Water
- 1 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup milk divided
- 2 tbsp butter cut into pieces
- 1/2 small head savoy cabbage cored and thinly sliced (about
4 cups )
Ingredients
|
Instructions
- Press Sauté; cook bacon in Instant Pot® until crisp. Remove to paper towel-lined plate. Add potatoes, leeks, water, salt and pepper to pot; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
- When cooking is complete, press Cancel and use quick release.
- Press Sauté; add
1/2 cup milk and butter to pot. Cook and stir 1 minute, mashing potatoes until still slightly chunky. Add remaining1/2 cup milk and cabbage; cook and stir 2 to 3 minutes or until cabbage is wilted. Stir in bacon.
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Should have looked at other recipes before I tried this. Definitely need to saute the cabbage before adding it.
I used onion instead of leeks and also used rice milk. And of course extra bacon. Turned out delicious.