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Instant Pot Irish Champ Potatoes

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Irish Champ Potatoes made easy using an Instant Pot. These creamy mashed potatoes are mixed with onion, milk, butter, and fresh parsley for an easy and delicious side dish recipe that is perfect any time of year.

Check out the Instant Pot Recipes page for even more delicious pressure cooker recipes.

Instant Pot Irish Champ Potatoes topped with a knob of butter in a large bowl.

This recipe is adapted from an Irish cookbook that my mother brought back from Ireland a few years ago. “Onion Colcannon is an old recipe for colcannon that uses parsley and onion instead of cabbage or kale”.

When looking around the Google, I realized that this recipe looks more like Champ (with spring onions) than Colcannon so I went with that name. I knew it would confuse too many people if I used their name!!

Guinness Glazed Salmon with Irish Champ Potatoes and green beans.

More mashed potato recipes

Ingredients needed

Instant Pot Irish Champ Potatoes ingredients.
  • I used Russet potatoes but Yukon gold will work as well.
  • The original recipe used water, but chicken stock adds so much amazing flavor! You can substitute vegetable stock or water if you prefer.
  • Sweet yellow onion adds a wonderful flavor without being overpowering and do not add any color.
  • Irish butter and milk add flavor and creaminess. Whole milk will be the creamiest, but any milk will work.
  • Fresh parsley adds bright color and subtle flavor. Italian or curly will work.

Be sure to check out the detailed printable recipe card below

How make Irish Champ Mashed Potatoes

Pour chicken stock into the liner of your pressure cooker, then add the finely chopped onion.

Chicken stock and diced onions in a pressure cooker.

Next, add the cubed potatoes.

Chopped potatoes, broth and onions in a pressure cooker.

Secure the lid and check to make sure the knob is in the “Sealing” position. Select “Manual/Pressure Cook” and adjust the timer to 8 minutes.

Instant pot set to 8 minutes on HIGH pressure.

When the pot beeps, release the pressure by carefully pulling the knob toward you, or pressing the button down.

Add the melted butter to the pressure cooker and smash the potatoes with a potato masher.

Cooked potatoes mashed in a pressure cooker.

Add the chopped parsley and stir to combine.

Chopped parsley on top of mashed potatoes in a pressure cooker.

Stir in the milk adding as much as needed to reach desired consistency.

Salt and pepper added to mashed potatoes in pressure cooker.

Season with sea salt and black pepper. Serve warm topped with a knob of butter in the center.

Looking down on a bowl of Instant Pot Irish Champ Potatoes.

Recipe Notes & Tips

  • Cut the potatoes into uniform cubes so they cook in the same amount of time.
  • I peeled mine, but unpeeled “rustic style” is delicious as well.
  • These mashed potatoes are Whole30 and Paleo compliant if you use non-dairy milk and ghee.
  • The 8 minutes cooking time does not include the time it takes for the pressure to build before it starts cooking, about 10 additional minutes.

Got leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or on the stove with additional chicken stock or milk to thin as needed.

Tools used to create this recipe

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What to serve with Irish Champ Mashed Potatoes

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Enjoy!!

Instant Pot Irish Champ Potatoes toped with a knob of melted butter.

Instant Pot Irish Champ Potatoes

Irish Champ Potatoes made easy using an Instant Pot. These creamy mashed potatoes are mixed with onion, milk, butter, and fresh parsley.
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Course: Side Dish
Cuisine: Irish
Keyword: mashed potatoes, onion, parsley
Prep Time: 10 minutes
Cook Time: 8 minutes
Pressure Release: 15 minutes
Total Time: 33 minutes
Servings: 6 Servings
Calories: 217kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

  • 1 cup chicken stock
  • 2.5 pounds Russet potatoes peeled and cut into 1-inch pieces
  • 0.5 cup finely chopped sweet, yellow onion
  • 2 tablespoons Irish butter plus more for serving – I used Kerrygold
  • 1 large bunch parsley about 2 cups
  • 4 ounces milk
  • 1 teaspoon sea salt or to taste
  • .25 teaspoon black pepper or to taste

Instructions

  • Pour chicken stock into the liner of your pressure cooker, then add the finely chopped onion. Next, add the cubed potatoes.
  • Secure the lid and check to make sure the knob is in the "Sealing" position. Select "Manual/Pressure Cook" and adjust the timer to 8 minutes.
  • When the pot beeps, release the pressure by carefully pulling the knob toward you, or pressing the button down.
  • Add the melted butter to the pressure cooker and smash the potatoes with a potato masher. Add the chopped parsley and stir to combine.
  • Stir in the milk adding as much as needed to reach desired consistency.
  • Season with sea salt and black pepper. Serve warm topped with a knob of butter in the center.

Notes

  • Cut the potatoes into uniform cubes so they cook in the same amount of time.
  • I peeled mine, but unpeeled “rustic style” is delicious as well.
  • These mashed potatoes are Whole30 and Paleo compliant if you use non-dairy milk and ghee.
  • The 8 minutes cooking time does not include the time it takes for the pressure to build before it starts cooking, about 10 additional minutes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or on the stove with additional chicken stock or milk to thin as needed.

Nutrition

Calories: 217kcal | Carbohydrates: 38g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 502mg | Potassium: 926mg | Fiber: 3g | Sugar: 4g | Vitamin A: 951IU | Vitamin C: 24mg | Calcium: 65mg | Iron: 2mg

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