Instant Pot Chicken and Potatoes

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Instant Pot Chicken and Potatoes is one of those dinners that just makes life easier. It is hearty, flavorful, and ready in about 40 minutes. This lemon garlic version is tender, juicy, and packed with flavor. You are going to love how simple it is to throw together on a busy weeknight.

A plate of roasted chicken thigh with seasoned red potatoes, garnished with chopped herbs and served with a lemon wedge.

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If you love chicken and potato instant pot recipes, this one checks all the boxes. The chicken thighs come out fall-off-the-bone tender every single time. The potatoes soak up all those lemony, garlicky flavors. It is a full meal in one pot with barely any cleanup.

If chicken is your go-to protein, you are in the right place. We have got so many good ones on the blog. Try our Instant Pot Chicken Fried Rice, Artichoke Chicken Pasta, andBroccoli Chicken Potato Casserole.

A plate of roasted chicken thigh with seasoned potato wedges, garnished with herbs and lemon wedge.

Best Instant Pot Chicken and Potatoes Recipe

Y’all, I have made this recipe more times than I can count. The lemon garlic flavor is so good and works perfectly in the pressure cooker. I love using chicken thighs here because they stay juicy and never dry out. This one is a true keeper for the whole family.

The browning step makes a big difference in this dish. It adds so much extra flavor to the chicken. Then the potatoes cook right in that savory broth. Everything comes together in one pot and it is just pure comfort food.

Why You’ll Love This Recipe

Ready fast: Dinner is on the table in about 40 minutes from start to finish.
One pot meal: The chicken and potatoes cook together so cleanup is a breeze.
Budget-friendly: Chicken thighs are an affordable cut that tastes amazing here.

Ingredients For Chicken and Potatoes in Instant Pot

Raw chicken thighs, diced potatoes, olive oil, chicken broth, a zested and juiced lemon, Dijon mustard, minced garlic, grated parmesan cheese, salt, and pepper arranged on a white surface.

Parmesan cheese: A little sprinkle on top adds a salty, cheesy finish that ties it all together.
Boneless skinless chicken thighs: These stay moist and juicy under pressure, even better than breasts.
Potatoes: Red and russet work great here and soak up all the yummy lemon garlic flavor.
Olive oil: Helps brown the chicken and gives the potatoes a nice coating before cooking.
Lemon: The zest and juice brighten the whole dish and balance the rich savory flavors.
Dijon mustard: Adds a subtle tangy depth to the potatoes that makes this dish extra special.

Best Chicken and Potatoes in Pressure Cooker Tips

Cut potatoes into equal pieces: This ensures everything cooks evenly and finishes at the same time.
Deglaze the pot well: Scraping up those browned bits prevents a burn notice and adds tons of flavor.
Bone-in chicken works too: Just add 5 extra minutes to the cook time for bone-in skin-on pieces.
Use quick release: This stops the cooking quickly so your potatoes do not get too soft or mushy.

Chicken and Potato Instant Pot Recipes FAQs

Can I use frozen chicken for this recipe?

I recommend thawing your chicken first for this recipe. The potatoes will cook faster than frozen chicken. This means the potatoes may turn mushy before the chicken is done.

Can I make chicken and potatoes in a slow cooker instead?

Yes you can! Place chicken and potatoes in your slow cooker with the same seasonings. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Skip the browning step or do it separately in a skillet.

What type of potatoes work best for chicken and potato instant pot recipes?

Red potatoes and russet potatoes both work great in this recipe. Red potatoes hold their shape better in the pressure cooker. Russet potatoes will break down more and create a creamier texture. Baby potatoes work wonderfully too since you can leave them whole.