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,
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.)