Easy Instant Pot Chicken with Potatoes features juicy, well-seasoned chicken breasts and tender mini red potatoes, all cooked together in the pressure cooker in about 30 minutes. This gluten-free, dairy-free one-pot dinner is simple, delicious, and perfect for busy weeknights.
Instant Pot Chicken with Potatoes Recipe
This is one of my go-to Monday night meals: Instant Pot chicken and potatoes. The more I use my Instant Pot, the more I appreciate how reliably it delivers a comforting, home-cooked dinner with minimal fuss. It’s hearty enough to be a complete meal yet easy to pair with a simple green salad, steamed broccoli, or roasted asparagus. Healthy, flavorful, and quick—this recipe makes starting the week a little easier.
I season the chicken and potatoes with a basic blend of dried herbs and spices, but you can swap in any favorite seasoning mix or store-bought blend if you prefer.
Ingredients in Instant Pot Chicken with Potatoes
- Salt and pepper
- Garlic powder
- Onion powder
- Paprika
- Dried thyme
- Dried basil
- Olive oil
- Boneless, skinless chicken breasts
- Baby potatoes (red or yellow)
- Chicken broth or pineapple juice
The ingredient list is mainly spices and pantry staples. If you have a homemade Italian or poultry seasoning blend, feel free to use that instead.
Substitutions and notes:
- Chicken thighs: You can use bone-in chicken thighs. Cook on HIGH pressure for about 11 minutes and use a quick release.
- Frozen chicken breasts: The Instant Pot can handle frozen chicken. For best results, partially thaw so spices stick better, skip searing, and add about 4 extra minutes to the cook time (cook on HIGH pressure for 12 minutes and allow a 5-minute natural release before quick releasing).
How to Cook Instant Pot Chicken with Potatoes
Follow these straightforward steps:
- Combine the spices (salt, pepper, garlic powder, onion powder, paprika, thyme, basil) in a small bowl. Whisk in three tablespoons of olive oil to make a paste that will coat the chicken and potatoes evenly.
- Toss the chicken breasts and baby potatoes with the seasoned oil until well coated.
- (Optional) Sear the chicken: Set the Instant Pot to SAUTE, add the remaining tablespoon of olive oil, and sear chicken breasts 1–2 minutes per side in batches if needed. If you skip searing, add 2 extra minutes to the pressure cook time.
- Add 1 cup of broth or pineapple juice to the Instant Pot, then place the seasoned potatoes on top of the chicken.
- Close the lid and set the valve to sealing. Cook on MANUAL (HIGH) pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then release any remaining pressure manually.
- Carefully open the lid and check the chicken’s internal temperature with a meat thermometer—it should read at least 160°F (the carryover will raise it slightly). Serve with rice, steamed vegetables, or a simple salad.
Tips and Tricks
- Add extra vegetables: carrots, cauliflower, or green beans work well layered on top of the chicken with the potatoes.
- Make a quick sauce: After removing the chicken and potatoes, thicken the remaining liquid with a cornstarch slurry (start with 1 tablespoon cornstarch mixed with 1 tablespoon water) and simmer or use SAUTE until it thickens.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- If you can’t find baby potatoes, cut larger potatoes into halves or quarters so they cook evenly.
Slow Cooker Option
If you prefer a slow cooker, this recipe adapts easily: place the seasoned chicken, potatoes, and broth in a large slow cooker and cook on LOW for 4–6 hours or on HIGH for 3–4 hours. The result is equally comforting with a longer, hands-off cooking time.
Recipe Details
Ingredients
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried basil
- 4 Tbsp olive oil, divided
- 4 boneless skinless chicken breasts (about 8 oz each)
- 2 lbs baby potatoes (red or yellow)
- 1 cup broth or juice (pineapple juice is a tasty option)
Instructions
- Add the spices (salt, pepper, garlic powder, onion powder, paprika, thyme, basil) to a small bowl. Whisk together, then stir in 3 tablespoons of olive oil to form a paste. Set aside.
- Place the chicken and potatoes in a large bowl and drizzle with the prepared seasoning mix. Toss to coat evenly.
- Optional: Set the Instant Pot to SAUTE, add the remaining tablespoon of olive oil, and sear the chicken 1–2 minutes per side. If skipping searing, add 2 minutes to the pressure cook time.
- Add broth or juice to the Instant Pot, then top the liquid with the seasoned potatoes.
- Close the lid, set the valve to sealing, and cook on MANUAL (HIGH) pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then quick-release the remainder.
- Carefully open the lid and check that the chicken reaches 160°F. Serve with sides like steamed broccoli or rice.
Notes
- Leftovers keep well refrigerated for up to 3–4 days.
Nutrition
Carbohydrates: 42 g |
Protein: 53 g |
Fat: 20 g
Nutrition information is an estimate and should be used as a guideline.
If you make this Instant Pot Chicken with Potatoes recipe, leave a comment and let me know how it turned out—I love hearing feedback.
