by Olena

Instant Pot Chicken and Potatoes (Video)

by Olena

5 from 26 reviews

instant pot chicken and potatoes

Pressure Cooker 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.

Instant Pot Chicken and Potatoes Ingredients

  • 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

5 from 26 reviews

Easy one pot chicken and potatoes stew with no sauteing. Set and forget 10 minute prep healthy dinner.

  • 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.

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

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  1. This is absolutely amazing, slightly on the spicy side for my kids, but it was so good. Definitely recommend this recipe, plus this was my first time ever using an instant pot.

  2. This recipe was delicious!! I was a little skeptical that it would have good flavor with so little ingredients but we were all pleasantly surprised!! I added a “poultry herb” mixture and it was absolutely yummy!

  3. So easy and delicious! Thank you for posting. My husband has asked that this be added to the regular rotation of meals.

  4. Love this meal! So easy and delicious, thank you! My husband has told me it needs to be added to the regular repertoire.

  5. This was exactly what I had in mind when I found that recipe ! I did add a little bit of olive oil since I had skinless boneless chicken breast and a teaspoon of condensed chicken broth. It was delicious and even better the next day in my lunchbox ! I will do it again for sure ! Thank you !!!

  6. Simple, yet simply amazing. This is the first dish we made with our new instant pot, and I am beyond impressed.

  7. Hi Olena,
    I am going to try this chicken and potatoes recipe. I have a quick question, In your video you use bone in chicken. do you take all the chicken out and remove the bones before serving? I dont think my I would like to serve with all the bone pieces in there. any ideas?

    1. I don’t. Meat falls off the bone and everyone separates their own bones in their plates. You can remove them after cooking easily or use boneless chicken. Enjoy!

  8. The video of this recipe made me hungry and I had to make it. I did the other night and It was fabulous! I tossed in boneless and skinless chicken breasts and all the other stuff in careful order (what could be easier) ? ! My family gobbled it up for dinner and the next day for lunch. I must say Olena, I am very impressed with you young lady! You have worked very hard to produce all the recipes and content of this website and thank you (and Alex) so much for all the valuable information you pass on to us! Sending Hugs!

    1. Aw, thank you, Kelly! Yes, I work hard but I love my job. But yes lots of sweat and tears goes into this website. So happy to hear you all enjoyed this recipe. Hugs.

  9. So fast – so delicious! What more could you ask for. I used frozen chicken breasts and followed the rest except at the end, I had green onion so I used that in place of the dill. It was yummy!!! So easy – thank you for sharing all these delicious recipes!

  10. I especially love the poultry recipes. We get tired of the same foods over and over. Your recipes are good, easy and have a special great taste.
    I have had my Instant Pot for over a year and have only used it to make rice. I will try several of your recipes. The chicken and potato recipe and also the chili recipe.
    Thanks so much.
    Barbara

  11. The recipe was really good but I have a question about instapot in general…
    it said this recipe was going to take 20 to 30 minutes. but it took over an hour because it took my instapot almost 20 minutes just to heat up! (Not the recipes fault, it was still very good!) But, is this instapot sad just malarkey? I was very annoyed that it took over an hour to cook in my instant pot when I was really hoping to have dinner served in less than 30 minutes. Am I doing something wrong? is there a shortcut I can take?

    1. Hi Erin. Instant Pot is a pressure cooker, so it needs to build up pressure from heating everything inside the pot to a boiling T. I do not add heating up time to the recipe cook time because it varies on the type of pressure cooker, its size and even type of chicken you use. What size and brand name do you have? To speed things up next time, use boiled water from the kettle. And you can release pressure right away. And if you use boneless chicken, I think you can get it all set and done in 30-40 minutes.
      Do you know I have a Youtube channel all about Instant Pot? I think you would like this video where I explain what to expect from Instant Pot.

    2. It’s not really discussed often, but a basic rule for cooking with pressure cookers is first get to know YOUR machine and how long it takes to get to pressure (though the average is 30 minutes), then add that time to whatever cook time recipes say b/c they won’t account for pressurizing time, THEN you can have a much better idea of when to get your cooker started. I made this mistake SOOOO many times when I first got mine, but once I trained my brain to math FIRST when I was deciding on my recipe and time management I got a lot less frustrated. I hope this helps! Pressure cookers really are amazing, and time saving for a LOT of things (granted certain things are still faster to cook with other methods). I gotta tell you…I haven’t even LOOKED at my crockpot slow cooker for over a year…my pressure cooker now cooks all the things I would normally cook low and slow and does it in a FRACTION of the time (which is great b/c I suck at meal planning lol). I am a Last Minute Lucy when it comes to meals. Good luck, lovely! <3

      And to Olena, thank you girl for providing a hearty, cold-weather chicken recipe!! I LOVE soups and stews, but chicken soup (which is the default chicken meal in this house) just gets old after a while and somehow my husband hates chicken chili (because he's weird). We just got a blast of your lovely Canadian air and I want to make something hearty with the meat I already have in my fridge (I hate shopping for just one or two things)! Thank you thank you, and thanks to your Ukrainian Grandma too! Grandma's food is always the best!

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