Cullen Skink In The Instant Pot

5 from 1 vote

Cullen Skink In The Instant Pot

Cullen Skink. How to cook a delicious cullen skink in the instant pot. Known locally in Scotland as Cullen Skink, it is a delicious haddock chowder that is perfect for a quick hearty dinner in the instant pot or other electric pressure cooker.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: Instant Pot

Servings:

Calories: 223kcal

Author: Recipe This

Ingredients

Kitchen Gadgets:

Cullen Skink Recipe Ingredients:

1 Small Onion
2 Leeks
2 Large White Potatoes
200 g Neeps
1 Tbsp Extra Virgin Olive Oil
400 g Haddock
100 ml Whole Milk
2 Tsp Thyme
1 Tbsp Parsley
Salt & Pepper
Air Fryer Rutabaga Fries optional

Metric - Imperial

Instructions

Clean, peel and dice your onion, leeks, potatoes and neeps. Making sure that the neeps and potatoes are of a similar medium cube.
Place in the instant pot, set it to sauté and add the extra virgin olive oil. Cook for a couple of minutes or until the onions are slightly browned.
Turn the sauté off.
Mix in the thyme, salt, pepper, along with 360ml of stock.
Place the haddock on top and place the lid on the instant pot. Set the valve to sealing and cook for 8 minutes on manual/pressure cook.
Manually release pressure (QPR) as soon as it beeps.
Remove the haddock with a spatula and put to one side.
Add in the thyme and milk and blend using a hand blender.
Break up the haddock in your hands and sprinkle most of it into the instant pot and mix. It will create some nice lumps and fine lumps and add to the taste and texture.
Finally serve in bowls with the rest of the haddock sprinkled on top and with some air fried neeps.

Notes

We used frozen haddock that had been boned and skinned from Iceland. You could use whatever you liked. Just as long as it is skinned and boned and white fish.

Note that swede, rutabaga and neeps is the same thing. It is just that neeps is what it is called in Scotland, while it is called swede in England and rutabaga in the US.

For stock, if you don’t have your own, we recommend Kettle & Fire. They provide lots of wholesome broths, stocks and soups that add great flavour when cooking. Then add in 360ml of stock to your cullen skink.

You can also add in butter if you wish, but we felt it didn’t need it and tasted just as good without it.

Nutrition

Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.

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