Savory Instant Pot Chicken and Potatoes

Growing up, making chicken and potatoes meant turning on the oven and waiting forever while the house got hot and stuffy. That’s just how we did it in our family. When my sister tried cooking them on the stovetop, they’d end up either burnt on the outside or raw in the middle.

Turns out we were making things harder than they needed to be. The Instant Pot has completely changed how I cook this classic combo. Not only does everything cook evenly, but it also takes just a fraction of the time. For busy folks who want a no-fuss dinner, this method is basically foolproof.

What Kind of Potatoes Should I Use?

While this recipe calls for red or gold potatoes, you’ve actually got some flexibility here. Small waxy potatoes like red potatoes, Yukon golds, or new potatoes are ideal because they hold their shape well under pressure cooking and won’t turn to mush. If you’re using larger potatoes, just cut them into 1-2 inch chunks so they cook evenly with the chicken. Regular russet potatoes can work too, but they tend to break down more during cooking, so they’re not your best choice for this particular dish. Just make sure whichever potatoes you pick are similar in size so they all finish cooking at the same time.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Chicken breasts: You can easily swap chicken breasts with boneless chicken thighs – they’ll actually stay a bit more juicy! Just keep the cooking time the same.
• Potatoes: Red or gold potatoes can be used interchangeably. In a pinch, you can use regular russet potatoes cut into 1.5-inch chunks, but they might get a bit softer.
• Dried herbs: Fresh herbs work great too – just triple the amount called for dried herbs. No thyme, basil, or oregano? Italian seasoning makes a good substitute – use about 2 teaspoons total.
• Ranch seasoning: If you’re out of Ranch seasoning, mix 2 teaspoons each of dried parsley, garlic powder, and onion powder, plus 1 teaspoon each of dried dill and black pepper.
• Chicken broth: Vegetable broth works fine, or you can use water with an extra chicken bouillon cube. Even plain water will work, though you might want to add a bit more seasoning.
• Parmesan cheese: Romano or Asiago cheese make good substitutes. If you’re out of hard cheeses, you can skip it or sprinkle some shredded mozzarella on top after cooking.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking chicken and potatoes in an Instant Pot is getting both ingredients perfectly done at the same time – cutting your potatoes into consistent 1-inch pieces and using similar-sized chicken breasts ensures everything cooks evenly. A common error is adding too much liquid, which can make your dish watery; stick to exactly 1 cup of broth since the chicken and potatoes will release their own juices during cooking. To avoid bland results, don’t skip the step of seasoning both the chicken and potatoes separately before adding them to the pot, and remember to do a 5-minute natural release after cooking instead of a quick release, which can make your chicken tough. For extra flavor and the best texture, try browning the chicken using the sauté function before pressure cooking – this simple step adds a wonderful depth to the final dish.

What to Serve With Instant Pot Chicken and Potatoes?

Since this dish already has your protein and starch covered, I like to add some simple veggie sides to round out the meal. A quick steamed broccoli or roasted green beans would soak up all those tasty herbs and seasonings from the chicken and potatoes. If you want to keep things super easy, toss a bagged salad with some ranch dressing (to match the flavors in the main dish!) and call it dinner. You could also warm up some dinner rolls to help mop up the savory sauce – my family never leaves a drop behind.

Storage Instructions

Keep Fresh: This Instant Pot chicken and potatoes dinner is perfect for leftovers! Just pop everything in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better as they hang out together in there.

Freeze: If you want to save some for later, this meal freezes really well. Place it in a freezer-safe container and it’ll keep for up to 3 months. The potatoes might be a bit softer after freezing, but they’ll still taste great!

Warm Up: When you’re ready to enjoy your leftovers, just heat them up in the microwave for 2-3 minutes, stirring halfway through. For better texture, you can also warm it up in a covered skillet over medium-low heat. Add a splash of chicken broth if it seems a bit dry.

Meal Prep: This is a fantastic meal prep option! You can portion it out into individual containers for easy grab-and-go lunches throughout the week. Just remember to let it cool completely before putting it in the fridge or freezer.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 120-130 g
• Fat: 80-90 g
• Carbohydrates: 130-140 g

Ingredients

For the chicken and potatoes:

• 1/2 tsp black pepper
• 3 tbsp olive oil (I like California Olive Ranch extra virgin)
• 4 chicken breasts (about 1.5-2 lbs total, cut into 1-inch chunks)
• 1 1/2 tsp salt
• 2 lb small red or gold potatoes (halved or quartered if larger)

For the seasoning blend:

• 1 tsp garlic powder
• 1 tsp dried thyme
• 2 tbsp plus 2 tsp dry ranch seasoning (such as Hidden Valley Ranch mix)
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

For the Instant Pot liquid:

• 1 cup chicken broth

For the garnish:

• 3 tbsp grated Parmesan cheese (freshly grated is best for flavor)

Step 1: Season the Chicken and Potatoes

In a large bowl, toss the chicken and potatoes with olive oil until well coated.

Season the mixture generously with salt and pepper.

In a separate small bowl, stir together garlic powder, thyme, basil, oregano, and 2 tablespoons of Ranch seasoning.

Sprinkle this spice mixture over the chicken and potatoes, tossing them to ensure the seasoning is distributed as evenly as possible throughout.

Step 2: Prepare the Instant Pot/Pressure Cooker

Pour chicken broth into the Instant Pot or pressure cooker.

Carefully place the seasoned chicken into the broth, followed by positioning the potatoes on top of the chicken.

Secure the lid on the Instant Pot, locking it into place.

Ensure the vent is turned to the sealed position, to prepare for cooking.

Step 3: Cook the Chicken and Potatoes

Set the pressure cooker to “pressure cook” and adjust the timer for 10-15 minutes, depending on your preferences (see note for guidance on cooking times).

Once the set cooking time has elapsed, conduct a “quick release” by turning the venting knob to the venting position to release the steam.

Wait until the float valve has dropped before carefully removing the lid.

Step 4: Serve the Dish

Using either a slotted spoon or by draining the liquid from the pressure cooker, transfer the cooked chicken and potatoes to a large serving platter.

For additional flavor, sprinkle the dish with some more Ranch seasoning and parmesan cheese.

Garnish with chopped thyme or parsley if desired for a fresh touch.

Serve hot and enjoy your deliciously seasoned chicken and potatoes!