Instant Pot Chicken and Potatoes (Easy One-Pot Recipe)
This Instant Pot chicken and potatoes recipe delivers tender, juicy chicken breasts and perfectly cooked potatoes in under 30 minutes. A foolproof, family-friendly weeknight dinner you will make on repeat.
The Only Instant Pot Chicken and Potatoes Recipe You Will Ever Need
If there is one recipe that earns its spot in your weekly dinner rotation, it is this one. Tender, juicy chicken breasts seasoned with a smoky, garlicky spice blend, nestled alongside buttery potatoes that soak up every drop of savory pan juice. The best part? Your Instant Pot does almost all the heavy lifting, and dinner is on the table in about 35 minutes flat.
This is the kind of meal that feels hearty and homemade without requiring an hour at the stove. Whether you are searching for easy Instant Pot chicken and potatoes recipes for a busy weeknight or a comforting Sunday dinner that does not wreck your kitchen, this recipe checks every box.
Using the right kitchen tools genuinely changes how this recipe turns out. A reliable 6-quart Instant Pot ensures even pressure cooking, and a good instant-read thermometer takes the guesswork out of perfectly cooked chicken every single time.
Why This Recipe Works So Well
Pressure cooking is not just fast. It is genuinely transformative for chicken. The sealed environment traps steam and cooks the meat at a higher temperature than boiling, which means the chicken stays incredibly moist rather than drying out the way it can in the oven or on the stovetop.
Here is what makes this particular recipe stand out:
- The sear matters. Taking 5 extra minutes to brown the chicken in Saute mode builds a layer of flavor that pressure cooking alone cannot replicate.
- Baby yellow potatoes are the move. They hold their shape under pressure while becoming perfectly tender inside. No mush, no falling apart.
- One pot, zero fuss. The chicken and potatoes cook together, and the broth becomes a light, flavorful sauce you can spoon right over the top.
Chef's Tip: Always deglaze the pot thoroughly after searing. Use the chicken broth to scrape up every browned bit from the bottom before sealing the lid. This prevents the dreaded burn notice and adds incredible depth of flavor to the finished dish.
Choosing the Right Chicken
This recipe works beautifully with boneless skinless chicken breasts, but it is equally delicious with boneless chicken thighs if you prefer a richer, more forgiving cut. Here is a quick breakdown of instapot chicken cooking times depending on your cut:
- Boneless chicken breasts: 8 minutes on High Pressure, 5-minute natural release
- Boneless chicken thighs: 8 minutes on High Pressure, 5-minute natural release
- Bone-in chicken thighs: 12 minutes on High Pressure, 5-minute natural release
For the juiciest results, pull the chicken off the heat as soon as it hits 165 degrees F (74 degrees C) internally. A meat thermometer is your best friend here.
The Seasoning Blend That Makes It Shine
You do not need a complicated marinade. A simple, well-balanced spice rub is all it takes. The combination of smoked paprika, Italian seasoning, garlic powder, and onion powder gives the chicken deep, savory flavor that feels anything but boring.
If you want to change things up, here are a few easy variations:
- Lemon herb: Add 1 teaspoon of lemon zest and swap Italian seasoning for herbes de Provence.
- Spicy kick: Add 0.25 teaspoon of cayenne pepper to the spice blend.
- Ranch style: Swap the Italian seasoning for a tablespoon of dry ranch seasoning mix.
The instapot chicken and potatoes formula is wonderfully flexible. Once you have the base technique down, the flavor variations are endless.
What to Serve Alongside
This dish is genuinely a full meal on its own. The potatoes and chicken together cover your protein and starch, but a simple side salad or a pile of steamed green beans rounds things out beautifully. Some of our favorite pairings:
- A crisp green salad with lemon vinaigrette
- Roasted broccoli or asparagus (pop it in the oven while the Instant Pot does its thing)
- Crusty bread for soaking up the pan juices
- A dollop of sour cream on the potatoes for extra richness
Storage Tip: Leftovers reheat really well. Store everything in an airtight container with a splash of the cooking liquid to keep the chicken moist, and it will taste just as good the next day.
Ready to dive in? Here is the full step-by-step recipe with exact measurements and timing:
Instant Pot Chicken and Potatoes (Easy One-Pot Recipe)
This Instant Pot chicken and potatoes recipe delivers tender, juicy chicken breasts and perfectly cooked potatoes in under 30 minutes. A foolproof, family-friendly weeknight dinner you will make on repeat.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, about 3 to 4 medium breasts, patted dry
- 1 1/2 lb baby yellow potatoes, halved if large
- 1 cup chicken broth, low sodium preferred
- 2 tbsp olive oil, extra virgin
- 4 garlic cloves, minced
- 1 1/2 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp kosher salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped, for garnish
- 1 tbsp unsalted butter, optional, stirred in at the end for richness
Instruction
In a small bowl, combine the Italian seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Pat the chicken breasts dry with paper towels, then rub them all over with 1 tablespoon of the olive oil followed by the seasoning blend.
Set the Instant Pot to Saute mode and heat the remaining 1 tablespoon of olive oil. Once shimmering, add the chicken breasts and sear for 2 to 3 minutes per side until golden. Remove and set aside.
Add the minced garlic to the pot and saute for 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot to prevent a burn notice.
Place the trivet inside the Instant Pot. Arrange the halved potatoes around the trivet on the bottom of the pot, then set the seared chicken breasts on top of the trivet.
Secure the lid, set the valve to Sealing, and cook on Manual High Pressure for 8 minutes.
Once the cook time is complete, allow a natural pressure release for 5 minutes, then carefully switch the valve to Venting for a quick release of any remaining pressure.
Remove the lid and check that the chicken has reached an internal temperature of 165 degrees F (74 degrees C) using a meat thermometer.
Transfer the chicken to a cutting board and let it rest for 3 to 5 minutes before slicing.
If desired, stir the butter into the potatoes in the pot. Taste and adjust seasoning.
Serve the sliced chicken over the potatoes and spoon any pan juices on top. Garnish with fresh parsley and enjoy immediately.
Equipment
- 6-quart or 8-quart Instant Pot
- Trivet (included with most Instant Pot models)
- Small mixing bowl
- Tongs
- Instant-read meat thermometer
- Cutting board
Notes
Storing and Reheating Leftovers
This recipe is a meal-prep dream. Here is how to keep it tasting its best:
Refrigerator: Store chicken and potatoes together in an airtight container for up to 4 days. Add a tablespoon of broth before reheating to keep everything moist.
Freezer: The chicken freezes well for up to 3 months. Freeze the potatoes separately since they can become grainy in texture after thawing and reheating.
Reheating: Microwave in 60-second bursts, or warm gently in a covered skillet with a splash of broth over medium-low heat.
With minimal prep, one pot, and a handful of pantry staples, this easy Instant Pot chicken and potatoes recipe is the weeknight dinner solution you have been looking for. Save it, share it, and get ready to add it to your regular rotation.
