Instant Pot Chicken and Potatoes
I love that in less than an hour I can have dinner ready with my Instant Pot Chicken and Potatoes recipe. It is quick, full of flavor, and made with juicy chicken breasts, ranch seasoning, and cheesy parmesan potatoes. This is one of my favorite family dinners to make during busy weekdays.
At the beginning of the week, I use my Instant Pot the most. The first few days are always the busiest with my kids’ activities and work projects, so I rely on quick and easy recipes to get dinner on the table. Dishes like this one are my favorite because they take less than an hour to make. Last week, I made my Instant Pot Cream Cheese Chicken Soup and Instant Pot Hot and Sour Soup, two comforting meals that my family always enjoys.
Table of contents
This Instant Pot Chicken and Potatoes recipe is perfect when I have limited time since it is ready in about 30 minutes plus some release time. It is a full meal on its own, and I love that I can just add everything to the pot and have dinner ready in no time. The pressure cooker cooks the chicken quickly, keeping it juicy and tender while the potatoes absorb all the flavors. I also like that both the chicken and potatoes cook in about the same time, so there is no need to prepare them separately. You can even use frozen chicken breasts or thighs, and it still comes out perfect. I recommend adding this recipe to your weekly rotation.
Why you will love this recipe
- Quick family dinner: I can make this meal from start to finish in about 40 minutes, which makes it perfect for busy weeknights. Everything cooks together in the Instant Pot, saving me time and cleanup.
- Juicy chicken and tender potatoes: The pressure cooker helps the chicken stay moist and flavorful while the baby potatoes cook until soft and creamy inside.
- Delicious ranch and parmesan flavor: The ranch seasoning blends with olive oil, garlic powder, and parmesan cheese to create a savory coating that tastes incredible.
- Perfect for any night of the week: I make this when I need something easy, filling, and full of flavor that my family always enjoys. It is a complete meal that works for anyone who loves quick, hearty dinners like us.
What you will need
- Chicken: I use whatever cuts I have on hand, whether it is chicken breasts, thighs, drumsticks, or legs. Even frozen pieces work great in the Instant Pot.
- Vegetables: I usually add baby red or gold potatoes along with onion and carrots. Sometimes I toss in celery or bell peppers too, depending on what I have in the fridge.
- Seasonings: I season the chicken and potatoes with salt, pepper, garlic powder, paprika, Italian seasoning, ranch seasoning, dried basil, and dried oregano.
- Olive oil and parmesan cheese: I drizzle olive oil to help everything cook evenly and finish with grated parmesan for a delicious salty touch.
- Broth: I pour in a bit of chicken broth to add moisture.
How to Make
1. Combine: In a large bowl, I add the chicken, potatoes, olive oil, salt, and pepper, then toss everything well. After that, I add the rest of the seasonings and mix again until the chicken and potatoes are fully coated.
2. Saute the chicken: I click on Saute on the Instant Pot and add a little more olive oil, tilting the pot so it spreads evenly. Once the oil is hot, I brown the chicken breasts on all sides, then set them aside.
3. Add broth and layer: I pour in the chicken broth and scrape the bottom of the pot to release any browned bits for extra flavor. Then I add the potatoes and place the chicken on top before locking the lid and setting the vent to the sealed position.
4. Pressure cook: I set the Instant Pot to HIGH pressure for 10 to 15 minutes, choosing 15 minutes if the chicken or potatoes are thick. When the cooking time is done, I perform a quick pressure release and open the lid carefully. I use a slotted spoon to transfer the chicken and potatoes to a serving platter, then sprinkle extra ranch seasoning, parmesan cheese, and fresh parsley on top before serving.
Expert tip
Cut even and scrape
The best way to make this recipe come out perfect is to cut the potatoes into even pieces so they cook at the same time as the chicken. When you brown the chicken, make sure to scrape the bottom of the pot before pressure cooking. This step adds so much flavor to the broth and keeps the Instant Pot from showing the burn notice. I always do this and the chicken stays juicy while the potatoes turn soft and full of flavor.
More tips to consider:
- Sauteing the meat is not mandatory. You can simply season and cook it right away.
- If you do not have broth, a cup of water can be used instead. Just know, that broth will add more flavor to it.
- I make sure the chicken and potatoes have a little space so they cook evenly and absorb the seasonings.
- After pressure cooking, I let the chicken sit for a few minutes before serving so the juices settle and stay inside.
- I sprinkle the parmesan after cooking so it melts gently and adds a nice salty finish without clumping.
Recipe variations and add-ins:
- Garlic butter comfort: I melt 3 tablespoons of butter with 2 cloves of minced garlic before cooking for a rich, savory taste. The flavor mixes perfectly with the tender chicken and creamy potatoes.
- BBQ backyard flavor: I stir in1/2 cup of barbecue sauce and a pinch of smoked paprika before sealing the pot. The sweet and smoky flavor tastes amazing with the soft potatoes.
- Lemon herb freshness: I add 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, and a handful of chopped rosemary and thyme. The bright flavor makes the dish taste light and fresh.
- Buffalo kick dinner: I mix 1/4 cup of buffalo sauce into the broth before cooking. After serving, I drizzle ranch dressing and sprinkle green onions on top for extra flavor.
- Creamy parmesan goodness: I stir in 1/4 cup of heavy cream and 2 tablespoons of extra parmesan once everything is cooked. The sauce turns silky and coats the chicken and potatoes perfectly.
Serving suggestions
Whenever I make this Instant Pot Chicken and Potatoes, I like to serve it with something fresh to balance the flavors. My broccoli cauliflower salad adds a crisp texture that works perfectly with the tender chicken. On days when I want something lighter, I prepare my pear salad which adds a refreshing sweetness to the plate.
After a hearty meal like this, dessert is a must in my house. My Tres Leches Pumpkin Cake is the ultimate comfort treat for fall dinners, while my easy chocolate mousse is smooth, creamy, and always a favorite with my kids. Both are simple ways to finish the meal on a sweet note.
How to store leftovers:
- Refrigerate: I store the leftovers in an airtight container and keep them in the fridge for up to 3 days.
- Freezing: I let the chicken and potatoes cool completely, then freeze them in a sealed container for up to 3 months.
- Reheating: I warm the leftovers in the microwave or on the stove with a splash of broth to keep everything moist and flavorful.
Frequently asked questions
I make sure there is enough broth in the pot so the steam can keep the chicken moist while cooking. I also avoid letting it sit on warm mode for too long after it finishes. The broth and pressure work together to make the meat soft and juicy every time.
Baby potatoes are my favorite choice for this recipe because they hold their shape perfectly when cooked under high pressure. Russet or Yukon gold potatoes can get too soft and start breaking apart, so baby potatoes work best for keeping that nice creamy texture.
I check the chicken with a meat thermometer to be sure it reaches 165 degrees F in the center. The texture should be soft enough to cut easily with a fork. Once it reaches that point, I know it is perfectly cooked and ready to serve.
More easy chicken recipes to try:
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Instant Pot Chicken and Potatoes
Ingredients
- 4 chicken breasts boneless and skinless
- 2 pounds baby potatoes
- 4 tablespoons olive oil
- 1 1/2 teaspoons salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons dry Ranch seasoning
- 1 1/2 cups chicken broth
- 1 1/2 cups grated parmesan cheese
Instructions
- In a large bowl add chicken, potatoes, olive oil, salt and pepper, toss well.
- Add the rest of the seasonings and toss well to combine.
- Click on saute on the IP, add more olive oil, and tilt the pot to distribute it evenly.
- Once the oil is hot, brown the chicken breasts on all sides. Set aside.
- Add the chicken broth and scrape the bottom well of any bits that stuck to it.
- Next add the potatoes and top with the chicken.
- Lock the lid and turn the vent to the sealed position.
- Pressure cook on HIGH for 10-15 minutes, if the potatoes and chicken are too thick pressure cook for 15 minutes.
- Once the cooking time is finished, do a "Quick Pressure Release".
- Open the lid and use a slotted spoon to transfer the chicken and potatoes to a large serving platter.
- Sprinkle with more Ranch seasoning, parmesan cheese, and garnish with chopped fresh parsley and serve.
Notes
Cut even and scrape
The best way to make this recipe come out perfect is to cut the potatoes into even pieces so they cook at the same time as the chicken. When you brown the chicken, make sure to scrape the bottom of the pot before pressure cooking. This step adds so much flavor to the broth and keeps the Instant Pot from showing the burn notice. I always do this and the chicken stays juicy while the potatoes turn soft and full of flavor.More tips to consider:
- Sauteing the meat is not mandatory. You can simply season and cook it right away.
- If you do not have broth, a cup of water can be used instead. Just know, that broth will add more flavor to it.
- I make sure the chicken and potatoes have a little space so they cook evenly and absorb the seasonings.
- After pressure cooking, I let the chicken sit for a few minutes before serving so the juices settle and stay inside.
- I sprinkle the parmesan after cooking so it melts gently and adds a nice salty finish without clumping.