by Olena

Instant Pot Chicken and Potatoes (Video)

by Olena

4.9 from 33 reviews

Instant Pot Chicken and Potatoes is easy one pot chicken recipe with no sauteing. Set and forget with 10 minute prep healthy dinner in your electric pressure cooker.

Other easy Instant Pot one pot meals that are in our regular dinner rotation are Instant Pot spaghetti and Instant Pot chicken and rice. So easy!

instant pot chicken and potatoes

IP Chicken and Potatoes

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?!

Looking for more dinner ideas? Browse all healthy Instant Pot recipes.

Tips for the Best Instant Pot Chicken and Potatoes Recipe

  • Chicken and potatoes in Instant Pot is a version of my Ukrainian grandma’s stew.
  • You don’t have to saute the onion or sear chicken. It’s not necessary with Instant Pot.
  • 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.
  • You need to add 1 cup of water. Always water with a pressure cooker to build up pressure.
  • You can use chicken broth but I like to save my money. Chicken cooked with water turns it into a broth.
  • Any fresh herbs like Italian parsley (I don’t love curly), dill or green onion adds amazing layer of flavor.

Ingredients You Will Need

  • Chicken
  • Potatoes
  • Onion
  • Carrots
  • Dried or fresh rosemary
  • Garlic
  • Bay leaves
  • Salt and pepper
  • Fresh herbs like dill, parsley or green onion

instant pot chicken thighs and potatoes

What Type of Chicken Can I Use?

Chicken Thighs

  • Instant Pot chicken thighs and potatoes would be delicious because dark meat is more juicy than the breast.
  • Boneless and skinless thighs would work.
  • 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.
  • Discard bones after or save for Instant Pot bone broth.

Boneless Chicken Breast

  • Boneless chicken breast works.
  • You can go for more affordable bone in and skin on breast.
  • Do not cut raw meat.
  • Shred chicken while gently stirring with a spoon.
  • It’s that tender!

Chicken Drumsticks

  • Perfect. That’s what I used 1st test.
  • Cheap cut of chicken.
  • You can remove the skin. Or not.
  • Again, save the bones.

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

instant pot frozen chicken and potatoes

  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.

instant pot chicken breast and potatoes

  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!

Frozen Chicken

  • Instant Pot frozen chicken and potatoes is a reality.
  • Cooking meat from frozen is one of Instant Pot’s best features.
  • Same cooking time.
  • Instant Pot will take a bit longer to come to pressure.
  • Make sure to separate chicken pieces.

How to Cook Chicken and Potatoes in Instant Pot

New to pressure cooking? Check out my Instant Pot guide. Want to get one? I explain which Instant Pot to buy.

how to cook chicken and potatoes in instant pot

  1. In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. Do not stir.
  2. Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
  3. After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
  4. 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.
  5. Serve the best instant pot chicken and potatoes (I promise!) with our favourite addition of cucumber and tomato salad or a green smoothie recipe.

instant pot chicken and potatoes

Can I Make It Ahead?

  • In a large container with a lid or a bowl, add potatoes and pour water on top. It prevents potatoes from browning.
  • Add remaining ingredients, except herbs and garlic, on top.
  • Cover and refrigerate for up to 2 days.
  • Transfer all contents into a pressure cooker when ready to cook.
  • Cook as per recipe’s instructions.

More Chicken and Potato Recipes

More Healthy One Pot Instant Pot Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

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Print

Instant Pot Chicken and Potatoes

4.9 from 33 reviews

Instant Pot Chicken and Potatoes is easy one pot chicken recipe with no sauteing. Set and forget with 10 minute prep healthy dinner in your electric pressure cooker.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 large servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Ukrainian
Scale

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

  1. In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. Do not stir.
  2. Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
  3. After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
  4. 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.
  5. Serve warm with our favourite addition of cucumber and tomato salad or a green smoothie recipe.

Store: Refrigerate in an airtight container for up to 5 days.

Make Ahead: In a large container with a lid or a bowl, add potatoes and pour water on top (prevents them from browning). Add remaining ingredients except herbs and garlic on top. Cover and refrigerate for up to 2 days. Transfer all the contents into a pressure cooker when ready and cook as per recipe’s instructions.

Notes

Kinds of chicken that works: thighs, breast, drumsticks, cut up whole chicken.

Substitute rosemary with dried oregano, thyme or Italian seasoning.

If you don’t have fresh herbs, still make this recipe. It will be good without them as well.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

101 comments on “Instant Pot Chicken and Potatoes (Video)

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  1. This looks delicious! I would love to make it. Yumm!
    But I have a question… Since you put the chicken pieces in the pot with the bones on it, after it is cooked, what happens to the bones?
    Did I miss the part where you debone the legs, thighs or wings?

  2. I made your Grandmother’s chicken stew we really enjoyed it. I am glad I happened on your sight and I am looking forward to more great recipes. Cher

    1. Awe, you are so welcome, Cheryl! So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any other recipe. Have a great week!

  3. Another delicious hit! My daughter is not a fan of chicken…..anything 🙂 When I served dinner, I could see the “oh, great chicken again” look on her face. First few bites, she says “not too bad”. Halfway through, she says “this is pretty good”. When the bowl was empty, she says “this is really, really good!” and wants it to be part of our meal rotation.

    Fresh dill in my area is only available in those small plastic containers at ridiculous prices. I used Italian parsley and chives. I think using fresh herbs makes a big difference when preparing just about any dish.

    Thank you Olena!

    1. Good call on the herbs. I never buy those plastic containers- ridiculous price!!! Green onion would work as well. That is the best when kids (& the rest of the family) love what we parents make. That’s so great, Alan!

  4. Hello! Thank you for your recipe! I’m new to IP. It’s only my husband and I and we eat less meat then we used to. If I use just one pound of chicken breast, (and maybe a little less potatoes) do I need to change the cooking time or anything else in the recipe?
    Even with the lesser amount, there will still be plenty of leftovers. Thank you for your help!

      1. Thank you! Good to know… I look forward to learning the ‘in’s and out’s” of ip cooking so I can convert some of our favorite recipes.
        There are a few foods (like beans, tomatoes, potatoes, quinoa, and rice) that my dr only wants me to have if they are pressure cooked (removes lectins). Thank you for your help!

        1. I forgot to ask! Would white sweet potatoes work in this dish also? Or maybe 1/2 white sweet potatoes and 1/2 regular potatoes? I’m not sure of the density difference or cooking time difference for white sweet potatoes vs regular potatoes… Thank you!

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