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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, old-world European feel, this hearty soup makes a cozy, nourishing meal served with crusty bread.
What You’ll Like About This Dish
Classic Scottish flavor. Leeks, chicken, prunes, and thyme create a warming, traditional combination.
Fast Instant Pot method. A soup that usually simmers for hours is ready in about 30 minutes.
Deep, savory broth. Bacon and chicken cook together to create a rich, satisfying base.
Perfect for cold days. Cozy, hearty, and ideal with bread for dipping.
Ingredient Notes
- Bacon – Adds smoky depth and helps flavor the leeks and vegetables.
- Leeks – Essential to cock-a-leekie; make sure to rinse thoroughly to remove grit.
- Prunes – Provide a subtle sweetness that balances the savory broth.
- Chicken stock – Low-sodium or unsalted works best since bouillon adds extra seasoning.
- Bouillon – Enhances the chicken flavor; use cubes or base.
- Chicken breasts – Cook quickly and shred easily after pressure cooking.
- Thyme and bay leaves – Give the soup its traditional aromatic character.
Steps to Make Instant Pot Cock-a-Leekie Soup
- Brown the bacon using the sauté function until crisp.
- Add the leeks and cook briefly to soften.
- Stir in the celery, carrots, prunes, chicken stock, bouillon, thyme, and bay leaves.
- Add the chicken breasts and scrape the bottom of the pot to release any browned bits.
- Pressure cook until the chicken is tender and the vegetables are cooked through.
- Allow a short natural release, then finish with a quick release.
- Season to taste and ladle the soup into bowls to serve.
Tips
- Clean leeks thoroughly—slice them first, then swish them in a bowl of water to remove grit.
- Scrape the pot well after sautéing to avoid triggering the burn warning.
- If you prefer shredded chicken, remove the breasts after cooking and shred before returning them to the broth.
- Add more prunes if you want a slightly sweeter, more traditional flavor.
- Stir in a handful of chopped parsley before serving for freshness.
Recipe Variations
- With barley. Add a few tablespoons of pearl barley for a heartier soup.
- Use chicken thighs. Thighs stay extra tender under pressure and add richer flavor.
- Herb-forward version. Add fresh thyme or a sprig of rosemary for added aroma.
- More vegetables. Add parsnips or turnips for a traditional Scottish touch.
- No Bacon. Omit the bacon and sauté the leeks in olive oil for a lighter version.
- Use another dried fruit. Replace the 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
Refrigerate: Store leftovers in an airtight container for up to 4 days. The flavors continue to develop as it sits.
Freeze: Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
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 low sodium chicken broth
- 2 tsp chicken base, or 2 chicken bouillon cubes
- ½ tsp dried thyme
- ¼ tsp black pepper
- 2 bay leaves
- 1 ½ pounds boneless chicken breasts, without skin
- Kosher salt, to taste
- Crusty bread or rolls (optional), for serving
Recommended Equipment
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.4 strips bacon (diced) | 4 leeks (cleaned and sliced, 1/4-inch thickness)
- Add remaining ingredients: Add the celery, carrots, prunes, chicken broth, chicken base or bouillon, thyme, pepper, and bay leaves to the pot. Stir, scraping the bottom of the pot to loosen any browned bits. Nestle the chicken breasts into the broth.3 ribs celery (sliced) | 3 carrots (peeled, sliced) | 8 prunes (thinly sliced) | 6 cups low sodium chicken broth | 2 tsp chicken base (or 2 chicken bouillon cubes) | 1/2 tsp dried thyme | 1/4 tsp black pepper | 2 bay leaves | 1 1/2 pounds boneless chicken breasts (without skin)
- 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.
- Finish the dish: Remove the chicken breast to a plate and dice or shred it. Return the diced chicken to the pot. Remove the bay leaves. Taste and season with kosher salt, as needed.Kosher salt (to taste)
- Serve: Transfer the soup to bowls and serve with crusty bread or rolls.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
