ACTIVE TIME 30 MINUTES | TOTAL TIME 40 MINUTES | SERVES 4✓ Pressure Cooker ✓ Gluten-Free
4 Tbsp. unsalted butter, divided
21/2 Tbsp. neutral oil (such as canola), divided
21/2 cups (7 oz.) shredded green cabbage (from 1 small head cabbage)
1 cup chopped scallions (from 6 scallions)
2 lb. peeled russet potatoes, cubed
31/2 tsp. kosher salt, divided
4 8-to-9-oz. bone-in, center-cut pork chops (3/4-to-1-in. thick)
11/2 tsp. poultry seasoning (optional)
1/3 cup half-and-half, warmed
1 tsp. fresh thyme leaves
SELECT sauté setting on a pressure multicooker (such as an Instant Pot). Add 1 tablespoon butter and 1/2 tablespoon oil. Add cabbage and scallions; cook, stirring often, until just wilted, 2 to 3 minutes. Press cancel.
ADD potatoes, 1/2 cup water, and 13/4 teaspoons salt to cooker. Cover cooker with lid and lock in place. Cook on high pressure for 5 minutes.
MEANWHILE, pat pork chops dry; season with poultry seasoning, if desired, and remaining 13/4 teaspoons salt. Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add pork; cook until golden brown and an instant-read thermometer inserted in thickest part reads 135°F to 140°F, 4 to 5 minutes per side. Transfer to a plate and keep warm. Discard drippings; reserve skillet.
WHEN potatoes are done, press cancel and quick-release pressure. Add half-and-half; mash with a potato masher.
POUR pork juices on plate into a measuring cup with a spout; add enough water to equal 1/3 cup. Add to skillet and bring to a boil, whisking constantly and scraping bottom of skillet to incorporate any browned bits. Reduce heat to low; whisk in thyme and 1 tablespoon butter. Serve pork with colcannon. Pour pan sauce over pork. Melt remaining 2 tablespoons butter and drizzle over potatoes.
PER SERVING: 694 Calories, 31g Fat (12g Saturated), 194mg Cholesterol, 5g Fiber, 56g Protein, 48g Carbs, 1,157mg Sodium, 0g Added Sugar