Easy Instant Pot Chicken with Potatoes is loaded with juicy and flavorful chicken breasts and perfectly cooked mini red potatoes. Gluten-free and dairy-free, this easy one-pot recipe cooks in entirely in your pressure cooker in just 30 minutes.
Instant Pot Chicken with Potatoes Recipe
One of my favorite Monday night dinners – Instant Pot chicken and potatoes. You guys, the more and more that I use my Instant Pot, the more and more I love it. Especially these days. Life is busier than usual, emotions are high, and comfort foods are the new norm.
Today we’re making pressure cooker chicken breasts with mini red potatoes. A meal in itself? Why not. But easy enough to pair with a simple green salad, steamed broccoli, or roasted asparagus. Healthy, delicious, and an easy, stress-free way to start the week.
I seasoned my chicken and potatoes with a simple mix of dried herbs and seasonings, but feel free to use your favorite seasoning combinations.
RELATED: How to Cook Chicken Breasts
Ingredients in Instant Pot Chicken with Potatoes
- Salt & Pepper
- Garlic Powder
- Onion Powder
- Dried Thyme
- Dried Basil
- Olive oil
- Chicken Breasts
- Baby Potatoes
- Chicken Broth or Pineapple Juice
You’ll notice that the bulk of the ingredients are seasoning and spices. If you have your own spice mix, feel free to use that here, or use your favorite store-bought or homemade Italian seasoning or poultry seasoning mix instead.
Can I use chicken thighs for this recipe? Yes, chicken thighs are wonderful in this recipe. For best results, use bone-in chicken thighs. I like to cook my chicken thighs on HIGH pressure for 11 minutes with quick release.
Can I use frozen chicken breasts? If you find yourself with frozen chicken breasts, you’re in luck! Your pressure cooker can handle it. However, for best results,
- Partially thaw your chicken in the microwave or a bowl of hot water. This isn’t completely necessary, but it will help the spices adhere to the chicken breasts.
- Skip searing.
- Add an additional 4 minutes to the total cook time. So, cook on HIGH pressure for 12 minutes, allow pressure to release naturally for 5 minutes before releasing the pressure manually.
How to Cook Instant Pot Chicken with Potatoes
This recipe really is so easy to make, here’s how:
1. Mix together all your spices with three tablespoons of olive oil. Mixing the spices with the olive oil before adding it to the chicken and potatoes makes it easier to evenly coat the chicken with seasoning. Which brings us to the next step…
2. Mix the chicken and potatoes with the prepared seasoning mix. Toss to coat until the chicken and the potatoes are covered in seasoning mix.
3. (OPTIONAL) Sear the chicken before cooking. Set Instant Pot to SAUTE mode. Add the remaining tablespoon of olive oil and add the chicken breasts (you may need to work in batches of two chicken breasts at a time). Sear each side (approximately 1-2 minutes each side). If you choose to skip this step, simply add an additional 2 minutes of cook time.
4. Add the chicken stock or broth (or pineapple juice for a sweet complement to your savory seasoning mix) to your pressure cooker. Fill with the seasoned potatoes.
5. Close the lid and turn the valve to the sealing position. Set your instant pot to manual HIGH PRESSURE and cook for 8 minutes. Allow the pressure to then release naturally for 5 minutes before releasing the remaining pressure manually.
6. Carefully remove the lid and use a digital meat thermometer to check the internal temperature of your chicken breasts (they should read at least 155-160 degrees F.) Remove from the Instant Pot and enjoy as-is or with all your favorite sides.
Tips and Tricks
- Add additional vegetables. My favorite? Carrots! Carrots are a great addition, but so are cauliflower and green beans.
- Make a sauce from all the leftover liquid. After your chicken and potatoes have finished cooking, you’ll notice a pool of leftover liquid from the broth or juice. You can toss it, or use it to make a delicious sauce. To do this, remove the chicken and potatoes from the pot and thicken with a slurry of equal parts cornstarch and water – I usually start with 1 tablespoon each, water and cornstarch.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If you can’t find baby potatoes, halve or quarter larger potatoes.
Can I Make This in the Slow Cooker?
Yes. Chicken with potatoes is perhaps even easier to make in the slow cooker (though a much longer wait time). To make this recipe in the slow cooker, simply add all your ingredients – the broth, chicken, and potatoes – to the bowl of a large slow cooker and cook on LOW for 4-6 hours or on HIGH for 3-4 hours.
More Instant Pot Recipes,
How to Make Instant Pot Bone Broth
Instant Pot Chickpeas (No Soaking Required)
Easy Honey Mustard Chicken Thighs (Instant Pot)
Easy Butternut Squash Risotto Recipe (Instant Pot)
If you try making this Instant Pot Chicken with Potatoes Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Instant Pot Chicken with Potatoes
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 tablespoon olive oil - divided
- 4 boneless skinless chicken breasts - (approximately 8 oz each)
- 2 lbs baby potatoes - red or yellow
- 1 cup broth or juice - (I like to add pineapple juice)
- Add all of the spices (salt, pepper, garlic powder, onion powder, paprika, thyme, and basil) to a small bowl. Whisk well to combine. Add three tablespoons of olive oil and mix well to combine with the seasoning and spices. Set aside.
- Transfer the chicken and potatoes to a large mixing bowl and drizzle with the prepared seasoning mix. Toss to coat until the chicken and the potatoes are covered in seasoning mix.
- Set Instant Pot to SAUTE mode. Add the remaining tablespoon of olive oil and add the chicken breasts (you may need to work in batches of two chicken breasts at a time). Sear each side (approximately 1-2 minutes each side). NOTE - this step is optional. Should you choose to skip this step, simply add an additional 2 minutes of cook time.
- Add the broth (or juice) and top the chicken with the potatoes.
- Close the lid and turn the valve to the sealing position. Set your instant pot to manual HIGH PRESSURE and cook for 8 minutes. Allow the pressure to then release naturally for 5 minutes before releasing the remaining pressure manually.
- Carefully remove the lid and check to make sure your chicken reads 160 degrees F. with a digital meat thermometer. Enjoy as-is or with your favorite side dishes including steamed broccoli or cooked rice.
- Leftovers store well in the refrigerator for up to 3-4 days.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Amazing!! Simply amazing!! My 2 older boys loved it and so did my boyfriend. Definitely would make this again. So delicious 😋
This is now my #1 chicken and potato recipe for a quick and so easy all-in-one meal. I’ve made this meal 4 times now and it’s always my last minute “what’s for dinner?” meal. I have never eaten juicier, herb-crusted chicken breasts like this that were made in the instant pot. I was skeptical that my chicken with the herb amounts would ever look like your photos, but unbelievably they did! Timing is perfect using small potatoes that I halved. Another time I had medium reds and quartered, then made it using frozen diced potatoes (added 2 minutes) and third was using red baby potatoes. Oh, everyone needs to try this recipe because it’s so simple! Thank you for sharing your recipe.
Rachel Helwig-Henseleit says
Is it possible to half this recipe so that it feeds two people instead of four?
Jessica Randhawa says
Yes, you can half this recipe Rachel 🙂
Jay Smith says
WOWSERS! I made this basically because I was looking for something to make with what I had on hand. I make most of my meals in the instant pot Air-fryer combo. The flavors were so spot on I ate it for dinner lunch and dinner again. I am making again today but after the 4th of July holiday I could not find even frozen breasts in 3 different stores. so I am trying frozen tenderloins. LOVE THIS RECIPE
Jessica Randhawa says
I appreciate the very kind feedback Jay, thank you! 😀
Charlotte Hudson says
It was so easy to make and turned out beautifully. I used a seasoning mix from a jar that I bought at the store and everything tasted great. Can’t thank you enough for providing simple recipes that can be cooked up quickly, tried other instant pot recipes and the time it takes to prep and cook aren’t always right taking much longer than expected. Absolutely delighted with the results!
Jessica Randhawa says
Thank you for the delightful feedback Charlotte 🙂
This was super easy and yummy! I used pineapple juice, which is genius btw, and to keep it gf used tapioca flour to thicken the sauce. Definitely a keeper!
I made this tonight and my family raved about it. My 9 year old asked if I would please make it again on her birthday and that says it all right there as I have two picky eaters. I will be making this every two weeks or so. Amazing.
Jessica Randhawa says
Thanks Jackie, I appreciate the picky eater approved feedback 🙂
I was skeptical of this because it sounded too easy and I suck at cooking chicken breast in the instant pot!. Thankfully there was not reason to be skeptical. This was super yummy! I will make it again and again. Thanks!
Jessica Randhawa says
Thanks for the kind feedback, Cheryl 🙂
Cranston Snord III says
A package of 2 Costco boneless chicken breasts and along with some left over pineapple, nice suggestion. Great dinner option for after work for a couple days. Maybe a little bit to salty.