Instant Pot Chicken and Potatoes Recipe

If you need a dinner that’s hearty, easy, and only uses one pot, this Instant Pot chicken and potatoes recipe delivers every time. You’ll get juicy chicken, tender potatoes, and a flavorful broth all cooked together in under 30 minutes.

Whether you’re making a family meal or prepping ahead for the week, this simple recipe keeps things fast, filling, and budget-friendly.

Why This Recipe Works

• Everything cooks in one pot — no extra pans or steps
  
• Custom seasoning options — adjust spices to fit your mood
  
• Versatile cuts — use thighs, breasts, bone-in or boneless
  
• Foolproof with the Instant Pot — perfectly cooked chicken and potatoes, every time

Ingredients You’ll Need

• 1.5 lbs chicken thighs or breasts (boneless or bone-in)
  
• 1 tbsp olive oil
  
• 1 tsp salt
  
• 1/2 tsp black pepper
  
• 1 tsp garlic powder
  
• 1 tsp paprika
  
• 1/2 tsp onion powder
  
• 1/2 tsp dried thyme or Italian seasoning
  
• 1.5 lbs baby potatoes, halved (or large potatoes, chopped)
  
• 1 small onion, chopped
  
• 4 cloves garlic, minced
  
• 3/4 cup chicken broth (low sodium)
  
• Optional: chopped parsley for garnish
  

How to Make Chicken and Potatoes in the Instant Pot

Step 1 – Sauté the Chicken

Set the Instant Pot to Sauté. Add olive oil and place the chicken into the pot. Sprinkle with salt, pepper, garlic powder, paprika, onion powder, and thyme. Sear each side for about 2 minutes to develop flavor (don’t fully cook it).

Step 2 – Add Potatoes and Aromatics

Cancel sauté. Scatter the chopped onion and minced garlic over the chicken. Add the halved baby potatoes on top.

Step 3 – Pour in the Broth

Pour in the chicken broth, making sure to scrape the bottom to avoid the burn warning.

Step 4 – Pressure Cook

Seal the lid and set the valve to “Sealing.” Cook on high pressure for 10 minutes.

Step 5 – Natural Release

Let the pressure naturally release for 5–8 minutes, then carefully do a quick release. Open the lid and give everything a gentle stir.

Tips for Perfect Chicken and Potatoes

• Use baby potatoes or chop large potatoes into equal-sized chunks for even cooking.
  
• Don’t skip the sauté step — it adds flavor to the chicken and broth.
  
• Low sodium broth is best so you can control the saltiness.
  
• Want crispier skin? After cooking, broil the chicken and potatoes on a baking sheet for 4–5 minutes.

Flavor Variations

• Lemon Herb: Add lemon juice and zest before cooking.
  
• BBQ Style: Mix 2 tbsp BBQ sauce into the broth.
  
• Spicy: Add red pepper flakes or a splash of hot sauce.
  
• Creamy Version: Stir in 1/4 cup heavy cream or sour cream after cooking.

What to Serve With It

This meal is already balanced, but if you want extras:

• A crisp green salad
  
• Garlic green beans or steamed broccoli
  
• Warm dinner rolls or crusty bread
  
• A drizzle of ranch or honey mustard on top
  

FAQ

Can I use frozen chicken?
Yes. Skip sautéing and increase the pressure cook time to 13 minutes. Make sure to use boneless pieces for even cooking.

Can I use bone-in chicken?
Absolutely. Just increase the cook time to 12 minutes for large bone-in thighs or drumsticks.

Can I use sweet potatoes instead of regular potatoes?
Yes, but cut them into large chunks so they don’t get too soft. Cook time remains the same.

How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth.

Can I double this recipe?
Yes, just don’t go past the Instant Pot’s fill line. Add 1 extra minute of cook time if everything is packed tight.