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by Diana Rattray
This Scottish soup is a combination of aromatic vegetables, chicken, and prunes. It might seem like a simple mixture, but it packs plenty of flavor. The classic dish is usually made with a whole chicken and its cooking stock, but for this Instant Pot version I have used chicken breasts with the addition of chicken bouillon or base. Feel free to use boneless chicken thighs of a combination of chicken breasts and thighs if you wish.
I like the flavor the bacon brings to the soup. If you prefer the soup without bacon, omit it and sauté the leeks in 1 to 2 tablespoons of olive oil. This is a satisfying soup and makes a delicious meal with crusty bread.
I used the 6-quart Instant Pot Duo Evo Plus (Amazon Link) to make this soup.
Related:
This country captain chicken is another tasty Instant Pot chicken dish. Or you might like this easy Indian-style mulligatawny chicken soup.
PrintInstant Pot Cock-A-Leekie Soup
Cock-a-leekie soup is a traditional Scottish dish made with chicken, prunes, and leeks. This Instant Pot version takes just minutes to prep and cook.
- Prep Time: 10 minutes
- Pressure Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Chicken, Soups, Instant Pot
- Method: Pressure Cook
- Cuisine: Scottish
Ingredients
- 4 strips bacon (diced)
- 4 leeks (cleaned and sliced, 1/4-inch thickness)
- 3 ribs celery (sliced)
- 3 carrots (peeled, sliced)
- 8 prunes (thinly sliced)
- 6 cups chicken stock (unsalted or low sodium)
- 2 chicken bouillon cubes (or equivalent base or granules)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 bay leaves
- 1 1/2 pounds chicken breasts
- Kosher salt (to taste)
Instructions
- Select the Instant Pot sauté function. When the display reads hot, add the diced bacon. Cook, stirring, for about 4 minutes, or until the bacon is browned. Add the leeks and continue to cook for 2 minutes longer.
- Add the celery, carrots, prunes, chicken stock, bouillon, and bay leaves to the pot. Stir, scraping the bottom of the pot to loosen any browned bits.
- Place the chicken breasts in the pot.
- Secure the lid and make sure the pressure release valve is in the sealing position. Set the pot to pressure cook (high pressure) for 10 minutes. When the time is up, let the pressure come down naturally for 10 minutes. Carefully move the valve to the venting position to release the remaining pressure.
- Serve the soup with crusty bread or rolls.
