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–+ servings

Instant Pot Chicken and Potatoes Recipe

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! 
4.65 from 17 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 566 kcal

Equipment

Ingredients
 
 

  • 4 Chicken breasts, skinless
  • 1.5-2 lbs. Baby potatoes
  • 3 Tbsp. Olive oil divided

Seasonings

  • 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

Instructions
 

  • 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. 

Video

Notes

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: 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. 

Nutrition

Calories: 566kcalCarbohydrates: 46gProtein: 53gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 145mgSodium: 2557mgPotassium: 1649mgFiber: 5gSugar: 2gVitamin A: 113IUVitamin C: 36mgCalcium: 76mgIron: 3mg