The Ultimate Instant Pot Chicken and Potatoes Recipe: A One-Pot Wonder

There’s something incredibly satisfying about a hearty, home-cooked meal that doesn’t require hours of preparation or multiple pots and pans. That’s exactly why I’ve fallen head over heels for this Instant Pot Chicken and Potatoes recipe. It’s become my go-to dinner solution on busy weeknights when I want something nourishing and delicious without the fuss.

The beauty of this dish lies in its simplicity. Tender, juicy chicken thighs nestled alongside perfectly cooked potatoes, all infused with aromatic herbs and a savory garlic butter sauce. And the best part? It all comes together in one pot, meaning minimal cleanup afterward.

I’ve been perfecting this recipe for years, tweaking the seasonings and cooking times to create what I believe is the ultimate version. Whether you’re a seasoned Instant Pot enthusiast or just breaking in your new kitchen gadget, this recipe promises to deliver a meal that’ll have everyone asking for seconds.

Why You’ll Love This Instant Pot Chicken and Potatoes Recipe

Before diving into the ingredients and instructions, let me share why this particular recipe has earned a permanent spot in my dinner rotation:

• Quick and efficient: Ready in under 30 minutes from start to finish
• One-pot wonder: Everything cooks together, meaning fewer dishes to clean
• Family-friendly: A crowd-pleaser that even picky eaters will enjoy
• Budget-conscious: Uses simple, affordable ingredients
• Versatile: Easy to customize with different herbs and seasonings
• Meal prep hero: Leftovers store beautifully for lunches throughout the week
• Balanced nutrition: Protein, carbs, and vegetables in one complete meal

Essential Ingredients

Here’s what you’ll need to bring this comforting meal to your table:

For the Chicken:

• 2 pounds bone-in, skin-on chicken thighs (about 6-8 thighs)
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for heat)

For the Potatoes:

• 2 pounds baby potatoes (red or gold), halved if larger
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons butter
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper

For Serving:

• Fresh parsley, chopped
• Lemon wedges
• Fresh greens (optional)

Kitchen Equipment Needed

Before getting started, make sure you have these tools on hand:

• 6-quart Instant Pot (or similar electric pressure cooker)
• Measuring cups and spoons
• Mixing bowls
• Cutting board and sharp knife
• Tongs for handling the chicken
• Small whisk for mixing seasonings

Step-by-Step Instructions

Let me walk you through the process of creating this delicious one-pot meal:

Preparing the Chicken

1. In a small bowl, combine paprika, garlic powder, dried thyme, salt, pepper, and cayenne (if using).
2. Pat the chicken thighs dry with paper towels – this is crucial for getting a nice sear on the skin.
3. Rub the seasoning mixture all over the chicken thighs, making sure to get some under the skin for maximum flavor.
4. Turn on your Instant Pot to SAUTÉ mode and set to HIGH. Once hot, add the olive oil.
5. Working in batches if necessary, place the chicken thighs skin-side down in the Instant Pot and sear for 3-4 minutes until the skin is golden brown and crispy.
6. Flip the chicken and sear the other side for 2 minutes. Transfer the chicken to a plate and set aside.

Preparing the Potatoes and Assembly

1. With the Instant Pot still on SAUTÉ mode, add the diced onion to the pot. Cook for 2-3 minutes until translucent, scraping up any browned bits from the chicken.
2. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Pour in the chicken broth, scraping the bottom of the pot thoroughly to deglaze and prevent the “BURN” warning.
4. Add the butter and let it melt into the broth.
5. Add the halved potatoes to the pot and season with salt and pepper. Stir gently to coat the potatoes in the liquid.
6. Sprinkle the fresh rosemary and thyme over the potatoes.
7. Place the seared chicken thighs on top of the potatoes, skin-side up. They should sit above the liquid to maintain their crispy skin.

Pressure Cooking

1. Close the Instant Pot lid and set the valve to SEALING position.
2. Press PRESSURE COOK (or MANUAL on older models) and set to HIGH pressure for 10 minutes.
3. Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
4. Using an instant-read thermometer, verify that the chicken has reached an internal temperature of 165°F (74°C).

Finishing Touches

1. If you prefer crispier chicken skin, remove the chicken thighs and place them on a baking sheet. Broil in the oven for 2-3 minutes until the skin crisps up.
2. Meanwhile, set the Instant Pot back to SAUTÉ mode and simmer the potatoes and sauce for 2-3 minutes to reduce and thicken slightly if desired.
3. Return the chicken to the pot if you didn’t broil it, or plate everything together if you did.
4. Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Nutritional Information

For those keeping track of their macros or calories, here’s a breakdown of the nutritional content per serving (based on 6 servings):

Variations and Substitutions

One of the things I love most about this recipe is how adaptable it is. Here are some of my favorite variations:

Different Potato Options:

• Russet potatoes: Cut into 1.5-inch chunks for a fluffier texture
• Sweet potatoes: For a nutritional boost and slightly sweeter flavor
• Fingerling potatoes: Keep whole for an elegant presentation
• Purple potatoes: Add a pop of color and higher antioxidant content

Protein Alternatives:

• Boneless chicken thighs: Reduce pressure cooking time to 8 minutes
• Chicken breasts: Cut into large chunks and reduce cooking time to 6 minutes
• Turkey thighs: A wonderful alternative, especially around Thanksgiving
• Pork chops: A delicious variation that pairs beautifully with the potatoes

Seasoning Twists:

• Mediterranean: Use oregano, lemon zest, and olives
• Cajun: Add cajun seasoning blend for a spicy kick
• Herb Garden: Incorporate fresh dill, parsley, and chives
• Indian-inspired: Use garam masala, turmeric, and cumin

Add-In Vegetables:

• Carrots: Add chunks at the same time as potatoes
• Bell peppers: Add after pressure cooking and use SAUTÉ mode for 3 minutes
• Mushrooms: Add with the onions for a deeper umami flavor
• Green beans: Add after pressure cooking and use SAUTÉ mode for 2 minutes

Common Mistakes to Avoid

Through my years of making this recipe, I’ve encountered a few pitfalls that are easily avoided:

1. Skipping the searing step: This develops crucial flavor and texture. Don’t rush past it!
2. Overcrowding the pot during searing: Work in batches if needed. Overcrowding causes steaming instead of searing.
3. Not deglazing properly: Those browned bits on the bottom contain amazing flavor, and not scraping them up can trigger the dreaded “BURN” notice.
4. Using potatoes of vastly different sizes: This leads to inconsistent cooking. Try to keep potato pieces roughly the same size.
5. Opening the lid too soon: The 5-minute natural release is important for the texture of both chicken and potatoes.
6. Adding too much liquid: The chicken and potatoes release moisture during cooking. Stick to the recommended amount of broth.

Make-Ahead and Storage Tips

This recipe works wonderfully for meal prep or make-ahead situations:

Make-Ahead Options:

• Season the chicken up to 24 hours in advance: Store covered in the refrigerator to develop flavors.
• Cut and prepare the potatoes up to 4 hours ahead: Keep submerged in cold water in the refrigerator to prevent browning.
• Chop herbs and garlic in advance: Store in separate airtight containers in the refrigerator.

Storage Guidelines:

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: This dish freezes surprisingly well! Portion into freezer-safe containers and freeze for up to 3 months.
• Reheating refrigerated leftovers: The microwave works well for quick reheating. For best results, use 70% power and stir halfway through.
• Reheating frozen leftovers: Thaw overnight in the refrigerator, then reheat in the microwave or in a covered skillet on low heat with a splash of broth.

Serving Suggestions

Transform this one-pot wonder into a complete meal with these simple serving ideas:

Side Dishes:

• Simple green salad with vinaigrette
• Steamed broccoli or green beans
• Crusty bread for sopping up the delicious sauce
• Cucumber and tomato salad
• Pickled vegetables for a tangy contrast

Sauce Options:

• Drizzle of balsamic glaze
• Quick gravy made from the cooking liquid
• Fresh herb oil (blend herbs with olive oil)
• Dollop of sour cream or Greek yogurt

Troubleshooting Guide

Even experienced cooks encounter issues sometimes. Here’s how to solve common problems:

Health and Dietary Adaptations

This recipe can be modified to accommodate various dietary needs:

Lower Carb Version:

• Replace potatoes with cauliflower florets or radishes
• Pressure cook for only 6 minutes instead of 10
• Add more non-starchy vegetables like bell peppers

Dairy-Free:

• Substitute olive oil or ghee for butter
• Use coconut cream instead of dairy if making a creamy variation

Gluten-Free:

• This recipe is naturally gluten-free, just ensure your chicken broth is certified gluten-free

Lower Sodium:

• Use low-sodium chicken broth
• Reduce added salt and increase herbs and spices
• Use salt-free seasoning blends

Why This Recipe Works in the Instant Pot

The magic of this recipe lies in the science behind pressure cooking:

1. Pressurized Environment: The sealed Instant Pot creates a high-pressure environment that forces liquid into the food, resulting in tender chicken and perfectly cooked potatoes in a fraction of the time.
2. Temperature Control: The consistent temperature ensures even cooking throughout, eliminating hot spots or undercooked areas.
3. Flavor Infusion: Under pressure, flavors penetrate deeply into both the chicken and potatoes, creating a more cohesive and flavorful dish than conventional cooking methods.
4. Moisture Retention: The sealed environment prevents moisture loss, resulting in juicy chicken that doesn’t dry out.
5. Layering Technique: Placing the chicken on top of the potatoes serves two purposes: it keeps the chicken skin from getting soggy and allows the chicken juices to flavor the potatoes as they cook.

Questions and Answers

Q: Can I use frozen chicken for this recipe?

A: While fresh chicken produces the best results (especially for searing), you can use frozen chicken in a pinch. Skip the searing step and increase the pressure cooking time to 15 minutes. Note that you’ll miss out on the flavor development that comes from searing, and the skin won’t be crispy.

Q: What size Instant Pot works best for this recipe?

A: A 6-quart Instant Pot is ideal for this recipe as written. If using an 8-quart model, you can increase the quantities by about 50%. For a 3-quart mini, reduce all ingredients by half.

Q: Can I add vegetables like carrots and celery to this recipe?

A: Absolutely! Hard vegetables like carrots work well added with the potatoes. For softer vegetables like celery, bell peppers, or zucchini, I recommend adding them after pressure cooking and using the SAUTÉ function for a few minutes to cook them without becoming mushy.

Q: My potatoes always seem to get too soft. What am I doing wrong?

A: This typically happens if your potato pieces are too small. Try cutting them larger (about 2 inches) or using whole baby potatoes. Different potato varieties also have different cooking properties – waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy varieties like Russets.

Q: How can I make the sauce creamier?

A: After pressure cooking, remove the chicken and potatoes, then set the Instant Pot to SAUTÉ. Whisk in 1/4 cup of heavy cream or 2 tablespoons of cream cheese until melted and incorporated. For a dairy-free option, use coconut cream or cashew cream.

Q: Do I have to use bone-in, skin-on chicken thighs?

A: While bone-in, skin-on thighs provide the best flavor and juiciness, you can substitute boneless, skinless thighs (reduce cooking time to 8 minutes) or chicken breasts (reduce to 6 minutes). The bone helps prevent the chicken from drying out during pressure cooking, and the skin adds flavor.

Q: Can I double this recipe?

A: Yes, as long as your Instant Pot is large enough (8-quart recommended for doubling). Don’t exceed the maximum fill line of your pot. The cooking time remains the same, though it will take longer to come to pressure.

Final Thoughts

This Instant Pot Chicken and Potatoes recipe has become a cornerstone in my weekly meal planning. There’s something deeply satisfying about creating a complete, nutritious dinner with minimal effort and maximum flavor. The combination of perfectly seasoned chicken with tender, flavorful potatoes never fails to please everyone at my table.

What I appreciate most about this dish is its versatility. Whether I’m cooking for a weeknight family dinner, meal prepping for busy days ahead, or even entertaining guests, this recipe delivers consistent results with impressive flavor. The fact that it all comes together in one pot is just the cherry on top – less cleanup means more time to enjoy with loved ones.

I encourage you to make this recipe your own. Experiment with different herbs, try various potato varieties, or add your favorite vegetables. The foundation is solid, but the possibilities for personalization are endless. Happy cooking!