by Olena

Instant Pot Chicken and Potatoes

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Olena Osipov
4.9 from 108 votes

Instant Pot Chicken and Potatoes is easy one pot chicken stew like my Ukrainian grandma used to make. Set and forget dinner with 10 minutes prep.

This stew along with Instant Pot chicken and rice and 18 other Instant Pot chicken recipes is in our regular dinner rotation. It’s just easy!

instant pot chicken and potatoes

Instant Pot Chicken Stew

You have to hear this! I made this Instant Pot chicken and potatoes on Sunday night. Right after we got back from a weekend away at kids’ hockey tournament. 10 minute prep. 20 minutes cooking time.

I’m not done yet. While chicken and potatoes were cooking in a pressure cooker, I painted kids’ bathroom. You heard me right. Now tell me Instant Pot is not a miracle?!

This recipe is a version of my Ukrainian grandma’s chicken stew. Looking for more dinner ideas? Make Instant Pot meatloaf and mashed potatoes – yes, all in one pot! Hope you enjoy!

Ingredients for Instant Pot Chicken and Potatoes

  • Chicken: Chicken breasts, thighs, drumsticks, legs or even whole chicken. Frozen chicken too, yes! Please see below for details.
  • Vegetables: Potatoes, onion, carrots.
  • Pantry seasonings: Dried or fresh rosemary, bay leaves, salt and pepper.
  • Fresh seasonings: Garlic and fresh dill.

chicken, potatoes, dill, rosemary, bay leaves, onion, carrots, salt and pepper

What Types of Chicken Can I Use?

Chicken Thighs or Drumsticks

Instant Pot chicken thighs and potatoes would be delicious because dark meat is more juicy than the breast.

  • Cook time: Boneless and skinless thighs – 15 minutes to cook, bone in thighs and drumsticks – 20 minutes.
  • Cut back on saturated fat: If you buy thighs with skin on, I like to trim the fat and remove the skin from all or at least half of them. North American chicken thighs are pretty fatty.
  • Save the bones: Discard bones after or save for Instant Pot chicken stock to make Instant Pot chicken wild rice soup. The gift that keeps on giving.

Boneless Chicken Breast

  • Cook time: Boneless chicken breasts will keep moist under pressure and need 15 minutes to cook through.
  • Save money: You can go for more affordable bone in and skin on breast and cook for 20 minutes.
  • Do not chop but shred after: There is no need to cut raw chicken breasts into pieces. Shred cooked chicken while gently stirring with a spoon. It’s that tender and saves washing a cutting board.

Frozen Chicken

Instant Pot frozen chicken and potatoes is a reality. Cooking meat from frozen is one of Instant Pot’s best features.

  • Cook time: Same 15-20 minutes depending on type of meat cooking time. Instant Pot will take a bit longer to come to pressure thus cooking chicken longer.
  • Make sure to separate chicken pieces!!!: This is very important step!!! You can’t throw in a blob of frozen meat pieces because they will never cook through in 20 minutes.

Whole Chicken

That’s what I used 2nd time – cut up whole chicken. It’s the cheapest cut of chicken.

How to Cut Up Your Own Whole Chicken

How to Cut Up Your Own Whole Chicken step by step

  1. Trim fat on both sides of the cavity and remove the tail.
  2. Now it’s time to remove legs and wings.
  3. Cut a bit, pull leg (wing) until you hear a crack and bone is exposed.
  4. Then cut next to the bone.

How to Cut Up Your Own Whole Chicken step by step

  1. Pull the skin off with your hands on the breast side. Or leave it on.
  2. Trim skin with a knife on the back side. If you want.
  3. Cut to remove each breast along the center bone.
  4. That’s it. Use chicken pieces in this recipe and save some for another recipe. Or use all of them at once.
  5. Carcass is great for making soups!

How to Make Instant Pot Chicken and Potatoes

  • Prep: In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. Do not stir.
  • Cook for 15-20 mins: Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual: boneless meat – 15 minutes, bone-in chicken – 20 minutes.
  • Release pressure: After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
  • Season with fresh stuff: Add garlic and fresh herbs. Stir gently. I like to separate meat off the bone at same time. It helps to divide meat more evenly among the family members.

how to cook chicken and potatoes in instant pot

More Tips and FAQs

  • You don’t have to saute the onion or sear chicken: It’s not necessary with Instant Pot because food cooked under pressure comes out more flavorful. Make my pressure cooker vegetarian chili and you will know what I mean.
  • Add garlic after Instant Pot chicken potatoes is done: 5 cloves added before cooking are way less powerful than 1 clove added after. It makes all the difference in the world.
  • What are best potatoes to use? Russet potatoes will fall apart more – use if you like more chicken stew like dish. Yellow, red and especially baby potatoes will stay whole better.
  • If you really want your potatoes to stay whole as much as possible: Place chicken on a trivet and potatoes on top, so they are not sitting in liquid.
  • Liquids: You can add 1 cup water. You can also use chicken broth instead but I like to save money. Chicken cooked with water turns it into a broth.
  • Fresh dill substitute: Any fresh herbs like Italian parsley (I don’t love curly), green onion or even basil adds amazing layer of flavor. Don’t use dried dill weed, completely different taste.
  • Substitute rosemary with: Dried oregano, thyme or Italian seasoning.
  • No fresh herbs? Still make this recipe. It will be good without them as well.

Storing, Reheating and Make Ahead Tips

Serving: Serve the best Instant Pot chicken and potatoes (I promise!) with our favourite Ukrainian cucumber and tomato salad or coleslaw – your choice of creamy coleslaw or vinegar coleslaw.

Storing: Refrigerate leftovers in an airtight container for up to 3 days. I do not recommend to freeze potatoes as they change colour and texture. It is my personal preference and I know some people do not mind. So, if you freeze other potato dishes, then you can freeze this stew as well.

Reheating: To reheat, add desired amount of chicken stew in a pot, cover and simmer on low heat for about 5 minutes or until warmed through. A little more fresh dill would bring more freshness.

More Ukrainian Recipes

instant pot chicken stew

Instant Pot Chicken and Potatoes

Instant Pot Chicken and Potatoes {Chicken Stew}

Instant Pot Chicken and Potatoes is easy one pot chicken stew like my Ukrainian grandma used to make. Set and forget healthy dinner recipe with 10 minutes prep.
4.9 from 108 votes
Print Save Rate
Course: Dinner
Cuisine: Ukrainian
Prep Time: 10 minutes
Cook Time: 20 minutes
Pressure Build Up Time: 10 minutes
Total Time: 40 minutes
Servings: 6 large servings
Calories: 349kcal
Author: Olena Osipov

Ingredients

  • 2 lbs any chicken pieces no need to cut or cube
  • 3 lbs potatoes cubed
  • 1 large onion chopped
  • 2 large carrots sliced
  • 1 fresh rosemary sprig or 1 tbsp dried
  • 3 bay leaves
  • 1 1/2 tsp salt
  • Ground black pepper to taste
  • 1 cup water
  • 1 garlic clove grated
  • 1 small bunch dill Italian parsley or green onion, finely chopped

Instructions

  • In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. Do not stir.
  • Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes for boneless chicken and 20 minutes for bone-in chicken pieces.
    Instant Pot Chicken and Potatoes
  • After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
    Instant Pot Chicken and Potatoes
  • Add garlic and fresh herbs. Stir gently. I like to separate meat off the bone at same time. It helps to divide meat more evenly among the family members.
    Instant Pot Chicken and Potatoes
  • Serve warm with our favourite addition of cucumber and tomato salad or a green smoothie recipe.

Storing: Refrigerate leftovers in an airtight container for up to 3 days. I do not recommend to freeze potatoes as they change colour and texture. It is my personal preference and I know some people do not mind. So, if you freeze other potato dishes, then you can freeze this stew as well.

    Reheating: To reheat, add desired amount of chicken stew in a pot, cover and simmer on low heat for about 5 minutes or until warmed through. A little more fresh dill would bring more freshness.

      Video

      Notes

      • Kinds of chicken that works: Thighs, breast, drumsticks, cut up whole chicken.
      • Using frozen chicken: Cook time will stay the same depending on type of meat you use. Instant Pot will take a bit longer to come to pressure thus cooking chicken longer. Make sure to separate chicken pieces!!! You can't throw in a blob of frozen meat pieces because they will never cook through in 20 minutes.
      • You don't have to saute the onion or sear chicken: It's not necessary with Instant Pot because food cooked under pressure comes out more flavorful.
      • Add garlic after Instant Pot chicken potatoes is done: 5 cloves added before cooking are way less powerful than 1 clove added after. It makes all the difference in the world.
      • What are best potatoes to use? Russet potatoes will fall apart more - use if you like more chicken stew like dish. Yellow, red and especially baby potatoes will stay whole better.
      • If you really want your potatoes to stay whole as much as possible: Place chicken on a trivet and potatoes on top so they are not sitting in liquid.
      • Liquids: You can add 1 cup water. You can also use chicken broth instead but I like to save money. Chicken cooked with water turns it into a broth.
      • Substitute rosemary with: Dried oregano, thyme or Italian seasoning.
      • Fresh dill substitute: Any fresh herbs like Italian parsley (I don't love curly), green onion or even basil adds amazing layer of flavor. Don't use dried dill weed, completely different taste.
      • No fresh herbs? Still make this recipe. It will be good without them as well.

      Nutrition

      Calories: 349kcal | Carbohydrates: 44g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 663mg | Potassium: 1184mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3529IU | Vitamin C: 49mg | Calcium: 53mg | Iron: 3mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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