In just 25 minutes you can have this rich and filling chicken and potatoes on the table! Made in the Instant Pot and served with a delicious gravy, it's packed with flavor and will become a family favorite!
Are you looking for a quick and easy meal that's both filling and delicious? Look no further than this Instant Pot Chicken and Potatoes recipe!
This one-pot meal is perfect for busy weeknights or lazy weekends, and it's sure to satisfy even the hungriest of appetites. With its tender chicken, flavorful potatoes, and rich gravy, this dish is sure to become a family favorite.
I also love using baby potatoes to make these crispy smashed potatoes in the air fryer! They're buttery and crispy, the perfect side dish or snack. You can also make these easy Instant Pot Mashed Potatoes that are creamy, rich and so quick to make!
Chicken breast, baby potatoes, seasonings, and chicken broth - it's really that simple! This recipe uses simple, easy ingredients to make the most delicious dinner ever.
You'll need the following to make chicken and potatoes in the Instant Pot:
- Chicken breasts
- Baby potatoes
- Olive oil
- Salt & pepper
- Garlic powder
- Italian herbs
- Ranch seasoning powder
- Low-sodium chicken broth
- Parmesan cheese
See the recipe card for precise quantities and instructions.
It's as simple as mixing your chicken and potato with your seasonings and getting cooking! Check out our step-by-step instructions below to see how to make this recipe.
Add the chicken breasts, 1 Tbsp. olive oil, and half of all the seasonings to a large mixing bowl. Toss well to coat the chicken.
Press the "Sauté" function on your Instant Pot and add 1 Tbsp. olive oil once hot. Brown the chicken on both sides, 3-5 minutes per side.
While the chicken is browning, add the baby potatoes to a bowl along with the rest of the olive oil and seasonings. Toss well to coat.
Once the chicken is browned, remove it from the Instant Pot. Add the chicken broth and scrape any burnt bits off the bottom of the pot.
Then add the potatoes to the pot first. Place the chicken breasts on top of the potatoes.
Close the lid and turn the vent to "Sealing" position. Pressure cook on high pressure for 10 - 15 minutes. 10 minutes will mean the potatoes are not too soft, 15 minutes and the potatoes will be very soft.
Once the pressure cooking time has elapsed, quick release the remaining pressure by turning the vent knob to the "Venting" position. Once the pressure has released, open and remove the chicken and potatoes to a clean plate.
Press the "Sauté" function and add the cornstarch slurry to the pot.
Stir well for 3 - 5 minutes while the sauce thickens and becomes gravy.
Serve the chicken and potatoes with the gravy along with fresh parsley and parmesan cheese.
Hint: Make sure to properly deglaze the Instant Pot with the chicken broth. Use a wooden spatula to remove any burnt pieces that stuck to the pot while browning the chicken. This ensures no burn errors during the pressure cooking.
You can use many different types of potatoes, such as sweet potatoes or Yukon gold potatoes. Just keep in mind that the cooking time may vary depending on the type of potato used. If using larger potatoes, cut them into evenly sized pieces.
Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Increase the cooking time by a couple of minutes if using bone-in chicken thighs.
Yes, you can add other vegetables such as carrots, celery, or bell peppers to this recipe. Just keep in mind that the cooking time may vary depending on the vegetables used.
Here are substitutions you can make depending on what you have available in your pantry:
- Chicken: You can substitute the chicken breasts with boneless, skinless chicken thighs or even chicken drumsticks. You could also use bone-in chicken pieces, but the cooking time would need to be increased.
- Potatoes: You can use any type of potato, such as sweet potatoes, Yukon gold potatoes, or red potatoes. You could even use other root vegetables such as carrots or parsnips.
- Herbs: If you don't have the herbs listed in the recipe, you could use other herbs that you have on hand, such as rosemary, thyme, or oregano. If you only have fresh herbs available, they work great too but just add more as fresh herbs are less potent than dried herbs.
- Seasonings: You can adjust the seasonings to your liking. If you prefer spicier food, you could add some red pepper flakes or cayenne pepper for a spicy kick.
You'll definitely be making this recipe again so why not keep it interesting with some new flavor variations? Here are some to try out!
- You can substitute sweet potatoes or butternut squash for the baby potatoes.
- Add some sliced carrots, celery, or bell peppers for extra veggies.
- For a creamier dish, add a can of coconut milk or heavy cream to the Instant Pot after pressure cooking.
⏲ Equipment and Stove Top Directions
Instant Pot: This recipe has been developed and tested using a 6-quart (5.5 L) Instant Pot Duo. The Instant Pot is perfect for quickly making any starches and vegetable side dishes for meals.
Stove Top Directions: Just follow the same steps but cook the chicken and potatoes in a large pot or Dutch oven with a lid over medium heat until the chicken is cooked through and the potatoes are tender.
🍶 Storage and Reheating
Storage: Store any leftovers after they have cooled to room temperature. Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Heat the chicken and potatoes in a large pot on the stove top for a few minutes on medium heat until heated through. Or you can microwave for 2-3 minutes until heated.
Doubling the recipe: You can easily double this recipe, just make sure that you have a large enough Instant Pot. Otherwise, you can make the recipe in two batches.
I wouldn't recommend freezing any leftovers, as the potatoes wouldn't stand up well to freezing.
👨🏻🍳 Top tips
Here are some tips and tricks for making the perfect Instant Pot chicken and potatoes:
- Use boneless, skinless chicken breasts: This recipe works best with boneless, skinless chicken breasts as they cook quickly and evenly in the Instant Pot.
- Sear the chicken first: Searing the chicken breasts in a little bit of oil before pressure cooking them can help enhance the flavor and texture of the chicken.
- Use low-sodium chicken broth: Using low-sodium broth helps to control the saltiness of the dish. If you use regular bouillon, you may need to adjust the amount of salt you add to the recipe.
- Serve with a side dish: This dish pairs well with a side salad or steamed vegetables. You could also serve it with a side of rice, quinoa, or mashed potatoes.
Instant Pot Chicken and Potatoes Recipe
- 4 Chicken breasts, skinless
- 1.5-2 lbs. Baby potatoes
- 3 Tbsp. Olive oil divided
- 3 Tbsp. Ranch dressing seasoning powder
- 2 tsp. Sea salt
- 1 tsp. Black pepper
- 1 tsp. Garlic powder
- 2 tsp. Italian herbs or use a mixture of thyme, oregano and parsley
- 1 cup Low sodium chicken broth or use water
- 2 Tbsp. Cornstarch
- 1-2 Tbsp. Water
- Fresh parsley to serve
- Fresh parmesan to serve
- Add the chicken breasts, 1 Tbsp. olive oil, and half of all the seasonings to a large mixing bowl. Only use half of the seasonings. The other half is for the potatoes. Toss well to coat the chicken.4 Chicken breasts, skinless
- Press the "Sauté" function on your Instant Pot and add 1 Tbsp. olive oil once hot. Brown the chicken on both sides, 3-5 minutes per side.
- While the chicken is browning, add the baby potatoes to a bowl along with the rest of the olive oil and seasonings. Toss well to coat.1.5-2 lbs. Baby potatoes
- Once the chicken is browned, remove it from the Instant Pot. Add the chicken broth and scrape any burnt bits off the bottom of the pot. This will prevent any burn errors while pressure cooking.1 cup Low sodium chicken broth
- Then add the potatoes to the pot first. Place the chicken breasts on top of the potatoes.
- Close the lid and turn the vent to the "Sealing" position. Pressure cook on high pressure for 10 - 15 minutes. 10 minutes will mean the potatoes are still slightly firm, 15 minutes work for very soft potatoes.
- Once the pressure cooking time has elapsed, quick release the remaining pressure by turning the vent knob to the "Venting" position. Once the pressure has released, open and remove the chicken and potatoes to a clean plate.
- In a small bowl, mix together the cornstarch and water. Press the "Sauté" function and add the cornstarch slurry to the leftover cooking liquid in the pot.2 Tbsp. Cornstarch, 1-2 Tbsp. Water
- Stir well for 3 - 5 minutes while the sauce thickens and becomes gravy.
- Serve the chicken and potatoes with the gravy along with fresh parsley and parmesan cheese.