Instant Pot Chicken and Potatoes are juicy and flavorful chicken thighs and potatoes cooked together right in your pressure cooker.
I used to be so intimidated by my Instant Pot, but once I learned that I could make an entire meal in one pot then I fell in love with cooking in it. I love that this dinner is simple and healthy but yet so flavorful. This Instant Pot Chicken and Potatoes is just the recipe you need on a busy weeknight.
Frequently Asked Questions About Instant Pot Chicken and Potatoes
Can I use chicken breasts instead of chicken thighs?
Yes, you could use any type of chicken that you have on hand. You could even use chicken legs or chicken leg quarters. I prefer chicken thighs as they stay so tender. If I use chicken breasts I like to split chicken breast with the skin on and then I just remove the skin after cooking. If you are using a bone in chicken you will need to up the cooking time.
You could also use any type of frozen chicken for this recipe but you will want to add additional time for cooking with frozen chicken.
How Do You Store and Reheat Instant Pot Chicken and Potatoes For Later?
Always store your leftover chicken and potatoes in the fridge for up to five days. Make sure to keep your leftovers tightly sealed.
To reheat your leftovers you can place them in a baking dish inside an oven preheated to 350 degrees or you can reheat quickly in the microwave. I typically only reheat soups and chili in the microwave otherwise I find other foods serve best on the stove top, oven or air fryer for a fresh taste.
Instant Pot Chicken and Potatoes
2 to 3 pounds boneless, skinless chicken thighs (bone-in, skin-on can also be used but increase the cooking time)
2 tablespoons olive oil, divided
1 cup chicken broth
2 to 3 pounds potatoes cut into large, equal pieces (I used red and russet.)
1 lemon, zested and juiced
1 tablespoon dijon mustard
2 cloves garlic, minced (or 1 teaspoon garlic powder)
¼ cup grated parmesan cheese
Salt and pepper, to taste
How To Make
Step 1. Sprinkle chicken thighs with salt and pepper on both sides.
Step 2. Heat electric pressure cooker on the saute setting until “hot.” Add one tablespoon of olive oil. Carefully place the chicken in the pot and brown on both sides. There is no need to cook the chicken through. Remove the chicken and keep warm.
Step 3. Deglaze the bottom of the electric pressure cooker using the chicken stock and a wooden spoon, scraping to remove any browned pieces.
Step 4. Return the chicken to the pot, placing it around the edges.
Step 5. In a large bowl, toss the potatoes with remaining olive oil, lemon juice, garlic, dijon mustard, salt, and pepper. Transfer potatoes to the electric pressure cooker and place over chicken.
Step 6. Seal the pressure cooker lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 15 minutes. Switch the valve to venting for a quick pressure release.
Step 7. Serve the chicken and potatoes topped with parmesan cheese.
Cooking Tips
- If you are using a different type of chicken be sure to adjust your cooking time per your manual’s instructions.
- Use bouillon and water if you do not have broth on hand.
What To Serve With Instant Pot Chicken and Potatoes
I always serve my chicken and potatoes with a green vegetable of some kind. I alternate between a side salad with a light dressing, or green beans, roasted broccoli or steamed asparagus. I’m pretty lucky that my family seems to love green vegetables so I have some flexibility for the sides. Save yourself some time and just toss a bag of steamable broccoli or green beans in the microwave and call dinner done if you are in a hurry.
Want to make your meal a little heartier? Add in a loaf of fresh baked bread or some fresh or crescent rolls as an additional side.
More Instant Pot Recipes
Pressure Cooker Triple Chocolate Cake
Instant Pot Chicken Fried Rice
Pressure Cooker Mac and Cheese
Instant Pot Chicken and Potatoes
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 2 to 3 pounds boneless skinless chicken thighs (bone-in, skin-on can also be used but increase the cooking time)
- 2 tablespoons olive oil divided
- 1 cup chicken broth
- 2 to 3 pounds potatoes cut into large equal pieces (I used red and russet.)
- 1 lemon zested and juiced
- 1 tablespoon dijon mustard
- 2 cloves garlic minced (or 1 teaspoon garlic powder)
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Sprinkle chicken thighs with salt and pepper on both sides.
- Heat electric pressure cooker on the saute setting until “hot.” Add one tablespoon of olive oil. Carefully place the chicken in the pot and brown on both sides. There is no need to cook the chicken through. Remove the chicken and keep warm.
- Deglaze the bottom of the electric pressure cooker using the chicken stock and a wooden spoon, scraping to remove any browned pieces.
- Return the chicken to the pot, placing around the edges.
- In a large bowl, toss the potatoes with remaining olive oil, lemon juice, garlic, dijon mustard, salt, and pepper. Transfer potatoes to the electric pressure cooker and place over chicken.
- Seal the pressure cooker lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 15 minutes. Switch the valve to venting for a quick pressure release.
- Serve the chicken and potatoes topped with parmesan cheese.
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