Instant Pot Chicken and Potatoes

Instant Pot Chicken and Potatoes is the perfect weeknight meal, made with buttery gold potatoes, chicken breast, spices, broth, and olive oil, ready in 30 minutes!

For another chicken dinner idea, check out this Slow Cooker Chicken and Potatoes version, using my Rotisserie Chicken Seasoning Blend! 

Instant Pot Chicken and Potatoes is a really easy one pot meal, made with only a few simple ingredients and perfect for a busy weeknight.

You can make this a complete meal by adding some vegetables to the instant pot, like cabbage or Brussels sprouts. Or add a fresh green salad on the side!

Ingredients You’ll Need

Chicken Breast. I make this recipe using boneless skinless chicken breast. You can also use chicken thighs (with or without bone and skin)

Potatoes. My favorite potato is Yukon Gold. They’re considered an all-purpose potato, which means they’re a good blend of starchy and waxy. They hold up really well in any kind of cooked, baked, or roasted potato recipe. 

You can also use red baby potatoes or fingerling potatoes for this recipe.

If you use a more starchy potato, like russet, they may break down too much in the instant pot. You can mash them at the end for mashed potatoes, though!

Olive Oil. Extra virgin olive oil helps the spices stick to the chicken and potatoes, and adds some fat to the dish which helps with flavor. 

Broth. You need some liquid to keep the instant pot from burning, and it also adds flavor. You can use chicken stock or vegetable broth, just make sure it’s gluten free. 

Spices. You can use whatever your favorite spice blend is for this recipe. I like to keep it simple with a teaspoon garlic powder, onion powder, kosher salt, black pepper, and paprika. Mix everything with a few tablespoons olive oil and pour into the pressure cooker. 

If you want to use fresh garlic, add 3-4 cloves of garlic instead of garlic powder. 

How to Make Instant Pot Chicken and Potatoes

1. Wash potatoes and cut them into 1-inch pieces. Add the trivet to the instant pot, then add the potatoes on top of the trivet. 
2. Place the chicken on top of the potatoes, leaving a little space between each piece. Pour the broth over the chicken and potatoes. 
3. In a small bowl, mix olive oil together with the spices. Pour over the top of the chicken and potatoes, trying to get some on each piece of chicken. 
4. Lock the lid in place, and close the steam valve. Set the instant pot to 15 minutes on high manual pressure. It will take about 10 minutes to come to pressure, then the 15 minute timer will start. Once the timer is done, flip the steam valve to venting for a quick release. When the pressure is completely gone, open the lid, remove chicken and potatoes with a slotted spoon onto a plate, and serve. 

How to Make Gravy for Chicken with Potatoes

If you want to make some gravy on the side, it’s really easy! 

1. In a separate medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once the butter is melted, add 3 tablespoons of gluten free all-purpose flour. 
2. Whisk the flour and butter together continuously until the flour starts to brown and smells slightly nutty. Add seasoning (1/2 teaspoon onion powder, dried thyme, and garlic powder) and salt and pepper to taste. 
3. After removing the cooked chicken and potatoes from the instant pot, use a ladle to add 2 – 2 1/2 cups of the stock from the bottom of the instant pot to the saucepan. If there’s not enough liquid, add water or fresh chicken or vegetable broth. 
4. Cook, stirring often, until gravy begins to thicken. Remove from heat and serve.  

Frequently Asked Questions 

More Chicken Recipes

• BBQ Bacon Wrapped Chicken Breast
• Broccoli and Cheese Stuffed Chicken
• Instant Pot White Chicken Chili
• Dutch Oven Whole Chicken and Potatoes

Storage

Refrigerate. Store in an airtight container in the refrigerator for 2-3 days.

Freeze. Store in the freezer in an airtight container for 1-2 months.

Recipe Variations

• Try using other seasoning blends for different flavor profiles, like Italian seasoning, Ranch Seasoning, Fajita Seasoning, or Taco Seasoning.
• You can make this pressure cooker recipe using chicken thighs or other cuts of chicken. I prefer skinless chicken thighs, but if you use skin-on chicken more fat will drip down onto the potatoes and add a lot of flavor to the chicken stock.
• Swap out the potatoes for sweet potatoes with a dash of cinnamon for an alternate recipe idea. Cut the sweet potatoes into smaller pieces, as they may take a little longer to pressure cook.
• Add extra chicken stock and some veggies (like onion or green onions, leeks, or broccoli) to make potato soup. Shred the chicken when it’s fully cooked and add it back in. 
• Add a few tablespoons of grated parmesan cheese and some extra cloves garlic on top for a garlic parmesan version!

Cooking Tips

• If you use frozen chicken breast, thaw them in the microwave for a few minutes first and increase the cooking time to 20 minutes. Make sure they’ve reached an internal temperature of 165°F on a meat thermometer before serving. How long frozen chicken takes to cook also depends on how big the pieces are. 
• Try serving this with a fresh salad or a vegetable like green beans, or this air fryer broccoli for a balanced meal. 
• How long the potatoes take to cook depends on how big they are. Cut larger potatoes into 1-inch pieces so they cook in time. 
• Optionally, you can set the instant pot to the saute function and cook the chicken on each side for 1-2 minutes, or until just golden brown. Turn the saute function off and finish cooking with the pressure cooker. 

If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!

We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.