Instant Pot Cock-a-Leekie Soup
Enjoy a warm bowl of instant pot cock-a-leekie soup! Quick and satisfying, it’s a delightful comfort food for any occasion.
Instant Pot cock-a-leekie soup is quick and easy enough for any night of the week. Cock-a-leekie soup is a classic Scottish dish made with chicken, leeks, and prunes. This unexpectedly delicious combination balances savory and subtly sweet flavors. Traditionally simmered with a whole chicken, this streamlined Instant Pot version uses boneless chicken breasts for a quicker cook time without sacrificing flavor. Bacon adds smoky depth, but the soup is just as satisfying without it. Whether you’re craving comfort food or something with a rustic European feel, this hearty soup makes a cozy and nourishing meal served with crusty bread.
Recipe Variations
- Use boneless chicken thighs or a mix of thighs and breasts for richer flavor.
- Omit the bacon and sauté the leeks in olive oil for a lighter version.
- Add 1/2 cup of pearl barley before cooking for a more filling soup.
- Use bone-in chicken for deeper flavor, and increase the pressure cook time to 12 minutes.
- Stir in chopped parsley or tarragon at the end for a fresh herbal note.
- Replace prunes with chopped dried apricots or dates for a different sweet element.
How to Serve Cock-a-Leekie-Soup
- Serve with thick slices of crusty artisan bread or buttered rolls.
- Pair with a simple green salad with your favorite vinaigrette.
- Add a dollop of crème fraîche or sour cream for a creamy finish.
- Sprinkle with fresh thyme leaves or chopped chives just before serving.
- Offer a few extra prunes on the side for garnish and flavor boost.
How to Store and Reheat
Refrigerate: Cool the soup and transfer to an airtight container within 2 hours. Store in the refrigerator for up to 4 days.
Freeze: Place cooled soup in freezer-safe containers, leaving room for expansion. Label and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm the soup in a saucepan over medium-low heat until hot, stirring occasionally. Add a splash of stock or water if it has thickened.
Microwave: Transfer a portion to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
This country captain chicken is another tasty Instant Pot chicken dish. Or you might like this easy Indian-style mulligatawny chicken soup.
Instant Pot Cock-a-Leekie Soup
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
- Sauté: 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 Remaining Ingredients: 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.
- Pressure Cook: 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: Transfer the soup to bowls and serve with crusty bread or rolls.
