This super simple Instant Pot Chicken and Potatoes is a satisfying meal that comes together so quickly! With just an 8 minute cooking time, it's the perfect last minute weeknight one pot meal idea.
The instant pot method produces juicy, flavorful chicken and tender potatoes every time! You'll definitely want to add this recipe to your regular rotation.
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👩🏻🍳 Simple and easy chicken and potatoes
My partner loves nothing more than a simple meat and potatoes recipe so I'm always trying to find quick and easy ways to make it for dinner. With Instant Pot chicken recipes, I love how easy it is to get everything cooked up in one pot in next to no time. The potatoes come out perfectly tender and the chicken comes out perfectly moist despite being cooked together.
Clean up is beyond easy since there isn't much to clean up after. If you're great at eyeballing measurements and skip the measuring spoons for the seasonings, all you have to wash is pretty much a bowl, a pair of tongs, and the Instant Pot liner!
If you're looking for another similar recipe for juicy chicken breasts, try my super easy Instant Pot Chicken and Rice recipe or this Chicken Tray Bake with Potatoes.
For a tender chicken dish that's totally bursting with Mediterranean flavor, try this baked lemon feta chicken recipe! It's an amazing meal everyone will love!
🥘 Ingredients Needed
- chicken breasts - I use boneless skinless chicken breast for this recipe.
- seasoning - garlic powder, onion powder, paprika, and salt to season the chicken with. You can change this up if you prefer.
- olive oil - or cooking oil of your choice.
- potatoes - I use a combination of red potatoes and yellow Creamer potatoes. Baby potatoes are another good choice. You could also use russet potatoes but you would need to cut them into large chunks.
- chicken stock - I use Better than Bouillon to make my chicken stock.
- salt
🔪 Instructions
- Combine the chicken breasts with the garlic powder, onion powder, paprika, salt, and olive oil and mix until the chicken is fully covered.
- On saute mode of the Instant Pot, quickly sear each side of the chicken breasts for 1 minute each to seal the seasoning onto the chicken breasts and give it a nice brown colour.
- Remove the chicken breasts and deglaze the Instant Pot liner with some chicken stock before adding in the potatoes, the rest of the stock, and some salt.
- Place the chicken breasts on top before closing the Instant Pot lid and setting it to seal.
- Set the pressure cooker to cook for 6 minutes. When done, let it natural pressure release for 10 minutes before quick releasing.
👪 FAQs
No, but I like to sear it so you get that beautiful brown colour on your breasts. Since the chicken is being cooked under pressure, it won't get any colour to it just from pressure cooking process alone. However, you don't want to brown the chicken too much as it can cause the chicken to be over cooked.
No. When natural pressure releasing, the food inside the pot is still cooking. So that natural pressure release time is factored into making sure everything is cooked up.
Yes, but the cook time will have to be adjusted as boneless chicken thighs take a little longer than chicken breasts.
This recipe is only tested with thawed chicken. Frozen chicken has a completely different cook time and while you can cook from frozen with an Instant Pot, the potatoes would be overcooked by the time the frozen chicken is cooked through.
Yes, you can substitute chicken broth for chicken stock, but just be aware that it might change the flavor a bit. Chicken broth is generally less flavorful so you might need to add some additional seasoning.
In general, you can substitute sweet potatoes for regular potatoes. In this recipe, you would need to cut them into chunks, just like you would if you used russets instead of the smaller red and yellow potatoes.
💭 Top Tips
- If you have the time, combine the chicken breasts with the garlic powder, onion powder, sweet paprika, salt, and olive oil ahead of time and let it marinate in the fridge. If not, that is fine.
- If you have leftovers, store everything in an airtight container in the fridge. Reheat in the microwave.
- This recipe was made and tested in an 6 qt Instant Pot. If you have an 8 qt, it may require up to 1.5 cups of stock instead of 1 cup.
- I like to serve my chicken with a little bit of toasted sesame seeds on top, as a garnish and a little bit of a flavor booster!
📖 Variations
- If you have dried herbs such as rosemary or thyme, it would go great on top of the potatoes. Fresh herbs are even better!
- You can also add other similar sized root vegetables to the liner such as carrots.
- Garlic powder, onion powder, and paprika can be swapped out for another seasoning combo. You can try ranch powder, dried herbs, etc.
- If you like your food a little spicy, add a pinch of cayenne pepper to your chicken seasoning or red chili flakes!
- Or serve with a lemon wedge on the side for a burst of flavor from a bit of fresh squeezed lemon juice!
🍴 Suggested Side Dishes
Here are some great side dish suggestions to serve with your chicken and potatoes!
Or try serving alongside these oven fried crispy green beans! Not only are they nutritious, but they are crunchy and addictive!
Use this Apple Walnut Salad as a side salad for your instant pot chicken and potatoes for a complete meal your family will devour!
🍞 Additional Entrees Recipes
Below are a few more more easy recipes for you. Or if you prefer instant pot recipes, try this Instant Pot Chicken Curry!
Chicken and Potatoes in the Instant Pot
Love this recipe? Awesome! Please give it a 5 star rating below! And if you make this, snap a photo and tag me on Instagram.
📋 Recipe Card
Instant Pot Chicken and Potatoes
Equipment
Ingredients
- 3 boneless skinless chicken breasts
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon paprika
- 2 teaspoon salt 1 teaspoon for the chicken, 1 teaspoon for the potatoes
- 3 tablespoon olive oil
- 1 pounds baby potatoes or 1½ pounds if you would like more potatoes
- 1 cup chicken stock
Instructions
- Combine the chicken breasts with the garlic powder, onion powder, paprika, salt, and olive oil and mix until the chicken is fully covered.3 boneless skinless chicken breasts, ½ tablespoon garlic powder, ½ tablespoon onion powder, ½ tablespoon paprika, 2 teaspoon salt, 3 tablespoon olive oil
- On saute mode of the Instant Pot, quickly sear each side of the chicken breasts for 1 minute each to seal the seasoning onto the chicken breasts and give it a nice brown colour.
- Remove the chicken breasts and deglaze the Instant Pot liner with some chicken stock before adding in the potatoes, the rest of the stock, and some salt.1 cup chicken stock, 1 pounds baby potatoes
- Place the chicken breasts on top before closing the Instant Pot lid and setting it to seal.
- Set the pressure cooker to cook (high pressure) for 6 minutes. When done, let it natural pressure release for 10 minutes before quick releasing.
Notes
- This recipe was developed using a 6 quart Instant Pot. A larger size will require more liquid.
- The searing step can be omitted but the chicken will not have the nice brown color.
- If you substitute chicken thighs be sure to cook for a little longer as thighs take longer to cook than breasts.
- You can experiment with different seasonings to produce different flavor profiles!
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Carmy is the blogger behind Carmyy.com and Onepotonly.com where she shares simple delicious recipes that are family friendly and easy to make! You can find her on Instagram and Youtube when she's not on her blog!
Jackie A
The dish was great but my chicken came out very dry. I cooked them a minute and a half maybe two, could that be it? Any tips you can give me as I would love to try it again.
Kristin King
Cooking chicken breasts in the instant pot can be tricky, it is so easy to overcook them and the timing can be affected by the size and thickness of your chicken. I'm not exactly sure what may have happened in your situation, but one thought is to switch to boneless skinless chicken thighs instead of breasts as they are a little more forgiving. Or you could stick with the breasts and try reducing the natural release time to 5 minutes and then do the quick release. If that still produces dry chicken, you would reduce the natural release time more the next time. You may need to experiment a little to find what works best. I hope that helps!
Eileen Ann Kelly
I have recently started looking for more Instant pot recipes since it is super easy and always delish. This chicken and potatoes was straight-up tasty and so easy to prepare. I had a little leftover and had the leftovers for lunch the next day. So tender and a full meal in no time.
shelby
Just wow. So simple, so easy and so delicious! I added carrots as you suggested so I could have the whole meal in one pot and everything was perfectly cooked. A great recipe for those times when you don't want a mess to clean up.
colleen kennedy
My son made this at his college apartment in his Ninja Foodie, he said everyone enjoyed it! Thanks for the easy, low maintenance recipe!
Lisa
I love a good easy meal and my family always asks for chicken and potatoes. I made this for them and they loved it!
Jamie
I love how easy to make this dish. Perfect for a busy person like me who likes making an easy recipe but still delicious and healthy!
Amy Liu Dong
I made this for dinner and everyone loves it. It is so delicious and so easy to make! Thank you!
Suzie
I tried your Instant Pot Chicken and potatoes tonight, and it was delicious. Will definitely make it again.”
Kristin King
So glad you enjoyed it, thanks for stopping by to let me know! 🙂
Danielle Sanders
I have an 8 qt pot. Can I double the recipe and keep the same cook times?
Kristin
H Danielle, I have not tested that so I don't have any specific advice for you there, but here is a good article on how to double instant pot recipes. Hopefully it will help! https://www.thekitchn.com/heres-what-you-need-to-know-about-doubling-instant-pot-recipes-23089108