by Olena

Instant Pot Chicken and Potatoes

by Olena

4.9 from 82 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 Stew

  • Chicken and potatoes in Instant Pot is a version of my Ukrainian grandma’s chicken 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.
  • Russet potatoes will fall apart more than yellow, red or baby potatoes.
  • 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

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

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 and need 15 minutes to cook.
  • 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 and need 15 minutes cook time.
  • 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 the 1st test and it need 20 minutes cook time.
  • 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

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!

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.

Make sure to subscribe and hit the Bell icon not to miss new videos.


Instant Pot Chicken and Potatoes {IP Chicken Stew}

instant pot chicken and potatoes

4.9 from 82 reviews

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

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


  • 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


  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 15 minutes for boneless chicken and 20 minutes for bone-in chicken pieces.
  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.


  • Kinds of chicken that works: thighs, breast, drumsticks, cut up whole chicken.
  • For frozen chicken keep same cook time, make sure chicken pieces are separated and know Instant Pot will take longer to come to pressure.
  • 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.
  • 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.

210 comments on “Instant Pot Chicken and Potatoes

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  1. I love this recipe! Because I can’t eat potatoes, I used butternut squash instead. Thank you for the inspiration!

  2. Made this recipe and it’s really good! Was nervous about just using water instead of using chicken stock, but it tastes great. My only issue was that one of the chicken breast came out a bit tough in the center. Not sure if it was too thick or what, but was a little overcooked. But would definitely make this again!

    1. We had my parents over for dinner tonight and I wanted to serve something quick&easy&tasty. Following granny’s noodle soup, this is the second of your recipes I tried. It was a hit! Tossed everything into Instant Pot, stirred in fresh parsley at the end…I confess I slightly overdid it with the garlic…but it still turned out delicious! Served it with cucumber and tomato salad and you are right – sesame oil makes all the difference. Had some leftover radishes and put them into the salad instead of onions. Thanks a lot for impressing my parents & keep your recipes coming!

  3. Thank you Olena for this super yummy and easy recipe! I made it basically as is, just added a little more broth. Didn’t have fresh parsley but added dry anyways. The next day, everything was still really yummy! Just heated it on the stovetop. Delicious😋

  4. I love this recipe! I’ve made it many times for my family because it’s so easy to make, and so delicious that everyone always enjoys it. I really appreciate how detailed your instructions are, and the inclusion of so many pictures, and helpful information related to different types of chicken. Thank you.

  5. I made this recipe for the first time tonight, intentionally using frozen chicken breasts. (And thanks for the tip about separating them with parchment paper when you are putting them in the freezer.)

    Dinner turned out absolutely delicious! The potatoes and carrots were done just right, and the chicken was very tender and wonderfully flavorful. I used a sprig of rosemary right off the bush, and chips of green onions and minced garlic at the end. Our side dish was fresh Campari tomatoes. Fresh mango chunks were dessert. I am having fun with this instant pot, and I’ve learned most of it from you. Thanks for all your help!

  6. Made this tonight. Didn’t have enough potatoes or any carrots! Added Celery instead. After it was done cooking, I stirred from the bottom and my chicken thighs SHREDDED! It was awesome!

    My picky husband even loved it! I used some corn starch to make the sauce thicker. Could use this for chicken pot pie or chicken and dumplings for sure! Will absolutely make it again!

    I also took the suggestion and made the cucumber and tomato salad as a side. Made it our own by using cucumber, tomato, a little onion, Italian seasoning, salt and sour cream. My 2.5 year old ate it like he hadn’t eaten in a week. That will be made again for sure!

  7. This is delicious. My instant pot instructions say to use a minimum 18 ounces of liquid so I did, then cooked it down a bit when all was done so it would not be too soupy , but I think it would be fine without cooking down. I used baby red potatoes which held their shape nicely. Was a bit short on potatoes so increased carrots. I will definitely make this again

  8. I grew up eating this or something close to it. My mom made it up as she went. It’s amazing how close hers was to this recipe.

  9. I made this recipe last night and it was amazing! This is the 3rd recipe I have tried from your page and each was a great success! First I made your baked chicken w/ smoked paprika. I had never used smoked paprika but we really liked it, I also didn’t know about baking at 450! It really does make a difference! The second recipe I made was your shrimp tacos, and OH MY GOSH that slaw totally made that taco! Cooking these recipes has been so encouraging because I had been stuck in a cooking rut, and my husband was not very happy with what I was making. All three meals I cooked of your recipes I received compliments and comments like that was great, make that again! It is always nice to hear what you cook is appreciated and liked. I can’t wait to try more of your recipes. Thank you so much for sharing them!

    1. Awe, you are so welcome, Christina! 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 recipe. Have a great week!

  10. I made this recipe twice now and it came out amazing both times! Your Ukrainian recipe is actually pretty similar to a Croatian recipe I make all the time called žgvacet, based on my mother’s stovetop žgvacet recipe, only in 1/3 the time. (Same rosemary/bay leaf seasoning, but the difference is that žgvacet uses a tomato sauce instead of water. You can use jarred tomato sauce, as much as you want — a whole jar or even two is great to make plenty of sauce. The potatoes thicken the sauce! Do try it some time — I promise you’ll love it!) But my wife won’t eat it often because of the acidity of the tomato, so I was so excited to discover your recipe and to find that it tastes almost the same, just different from the sauce perspective!

    Both times I made this recipe, I made it from a frozen vacuum pack of chicken thighs that I’d defrosted in-bag in a bowl of water just long enough (maybe 15 minutes, while I was getting the other ingredients ready) to get the thighs to separate. The first time, I already had baked potatoes left over, so I made it without the potatoes and added the potatoes at the end along with the garlic. We left the instant pot on warm for about an hour afterward and everything was heated through.

    Last night, my wife suggested she wanted more vegetables in this recipe, and no skin on the chicken. So we used more carrots and added mushrooms. Again with the partially frozen chicken thighs, and we did it with raw potatoes this time. The skin actually comes off very easily when the chicken is still mostly frozen. She didn’t really trust that the chicken wouldn’t be underdone at the same amount of time as cooking the recipe from fresh (after an underdone experience with the frozen whole chicken recipe), so we did 25 minutes instead of 20, and 10 minutes natural release instead of quick release. It was plenty done with the potatoes almost falling apart, which I personally like, but I think 20 minutes just as stated in the recipe would have been fine.

  11. Wonderful! So easy and SO GOOD…I have shared it with many others after they have tasted it. Thank you for spending so much time sharing so many tips and ideas!

  12. This was SO GOOD! My dad gave me some fresh rosemary & bay leaves from his garden and I was looking for a recipe to use them in, came across this one and so glad I did! I used frozen chicken breasts, russet potatoes, and stirred in green onion. I also threw in a bullion cube during cooking for flavor, I’m sure it wasn’t needed, but I think it made it extra delicious. Wonderful recipe. Thank you for sharing!

  13. Tasty and EASY and minimal “active cooking” time: fast prep, no saute, no need for chicken broth (they’re right, water works just fine), can use frozen chicken, saves on the garlic (because it’s used at the end), a single pressure-cooking step (no need to open/close/open close). Such a clever and delicious recipe. I augmented with my own spices that I had on hand, e.g. chili powder, Jamacan jerk chicken powder. Also added some celery and added at least 3x the carrots and garlic amount. Note that Russet potatoes will be quite soft and will break apart, which is exactly how I prefer them, makes a yummy thicker sauce. I suppose you could open and add the potatoes mid-way if you wanted firmer potatoes.

  14. Delicious, easy, and fast! My tips: 1. Use boiling water (or stock or heated wine) to speed up cooking time. 2. Don’t even bother cutting up the chicken – a whole chicken cooks perfectly in 20 minutes, and the meat easily comes away from the bone. 3. Stir frozen peas into the hot liquid once it’s done cooking.

  15. Looks delish! I’m going to make it tomorrow. We have russet potatoes on hand. Should I peel them or leave skin on?

    1. Hi Amy! Russet potatoes will fall apart more – use if you like a more chicken stew like dish. I find the skins on russet potatoes to be quite thick. So I would peel them first if you do decide to use!

  16. Super easy and came out tasty. Used 2 Extra thick chicken breasts – frozen – and one of them hadn’t fully cooked by the end so cooked an additional 10 minutes. Next time would maybe add more garlic for more flavor!

    1. I would say 12 should do it. I personally would try 10 mins but I don’t want you to get mad at me if it’s not cooked haha. 95% 10 mins should do it.

  17. Hi! I am so excited to make this tonight! I have a question, I have a large family and I’m still new at using my IP. If I double the recipe, do I also double the water too?

  18. I am new to Instant Pot AND new to cooking. This is about as simple as it gets, so easy to make and so flavorful! It made me excited to learn to cook!!!

  19. This was a very easy recipe to follow & it came out delicious. I used yellow potatoes , dill (I didn’t have Rosemary on hand ) and frozen chicken breast and I had no issues with the potatoes being too soft. I cooked it for 15 minutes. Delicious!!!! So happy 😀

    Just a Quick question as I’m new to using the Instant pot and I walked away from the machine while it was cooking. Once the timer is up does the front read ON ? Mine said ON and I released the valve to venting and it released the pressure consistently for a looong minute or so . I got worried, as it seemd like the pressure wasn’t going down. I thought it was still cooking so I pressed cancel then unplugged it
    Only after that did the harsh steam start to slow down. Please help me understand the Instant pot and if this was normal or not?

    1. Yay, so happy to hear! Once the timer is up you have 2 cases: 1. It says OFF 2. If you had Keep Warm on the whole time it will automatically switch to warming food for 10 hrs and display will say L and count down to 10 hours.
      ON shows only while IP is coming to pressure.

      1. Oh, thank you for breaking that down. New to instant pot, so I’ll be patient and wait for the cycle to complete.
        My meal turned out great nonetheless:))

        1. For first users, after you entered the time it say “ON” and build up the pressure. It may take a long time. When the pressure built up, the time will start.

  20. I’ve made this twice now and will definitely be adding this to my go to meal rotation. Healthy comfort food is my thing and this checks all the boxes. It’s hearty, healthy, and EASY!!! I’ve happily shared the recipe with others because it was that good! My half Ukranian hubby astoundingly approved too! Thank you Olena for this recipe. I’ll definitely be trying some of your other family recipes. XX

  21. Hoping to make this tonight! How long would you suggest for VERY thick boneless skinless chicken breast? Thanks!

  22. Made this today with frozen chicken and didn’t have carrots. Still came out great! Loved how quick it was and packs a great flavor punch! Is there a way to prep it for freezing to make at a later date? We are expecting our first and I am trying to make easy freezer to instant pot meals 🙂

  23. I used what we had: boneless, skinless chicken breasts and thighs, russet potatoes, Better Than Bouillon chicken instead of water, and garlic purée instead of fresh. The flavor and chicken tenderness was 10 stars! The potatoes were a little too soft, though the chunks were fairly large. When very gently stirring, bits and creamy potato came off of the potatoes. Would changing the time to 15 minutes possibly work, assuming the chicken isn’t very thick? The same thing happens with another recipe (not yours) with potatoes, sausage and string beans. Just experiment? (My mom used to make pressure cooker stew with no gravy, and the potatoes and meat were browned first, and potatoes were firm. That’s my goal! Olena to the rescue: I needed to do something with the chicken and potatoes today and found your recipe. Thank you!

    1. 15 mins would be enough for boneless chicken. I will add that to recipe. I left it at 20 because we use bone in all the time. Potatoes fall apart in liquid, especially russet potatoes because of high starch content. Use red or yellow potatoes next time. And if you want you can add 1/2 cup liquid and place chicken on trivet and potatoes on top so they are not sitting in liquid. Also whole baby potatoes would hold shape better. Enjoy!

      1. Thank you so much. I would have preferred red or yellow potatoes but wanted to use what we had since the russets would have gone bad soon. I’ll definitely try your hints next time, though it certainly is delicious, including leftovers! I have a feeling the fundamentals of this recipe will lead me to my mother’s no-gravy beef stew with nicely browned potatoes and beef (and carrots and maybe celery). So thank you again!

  24. I had to make a few changes. I used three chicken legs and three thighs. I removed the skin. I had fresh parsley, green onions, white onions, herbs and spices, but no carrots or potatoes. So I used Farro for the grain and it held up well. I took the cooked meat off and put it back in the pot in chunks.
    This is delicious comfort food for these days!

    1. Yes, Darlene. Chicken releases quite a bit of juices but the trick is Instant Pot needs water to come to pressure before cooking. You can use 1/2 cup water next time – the minimum I would go to.

  25. Making this recipe for the second time today. Thank you for sharing this wonderful recipe. My family and I really enjoy this meal. 🙂

  26. Great dish! I love the 1 pot meals. The chicken was so tender and fell apart. We served topped with sour cream.

  27. What about the trivet? One cup of water to start?
    New to pressure cooking, but so far haven’t been disappointed. I’m never sure about when to use/not use the trivet.
    I’m making this recipe now – with trivet and one cup of water. (I’m a step-by-step, lead me by the hand sorta guy.)

    1. Trivet is only to hold whole pieces of meat like whole chicken, roast or smth you don’t want to be cooked inside the liquid. This is stew so no trivet. Enjoy!

  28. Love it! We add sour cream!
    What was the time limit before you changed it? 20 is a little too long the way I cut the potatoes!

  29. Made this recipe and followed instruction s. Chicken was still pink when i opened the instant pot. Resealed and cooked another 10 minutes and it was cooked. Tasted great. Added some parmesan at the end too

    1. Hi Rolf. That is very odd for chicken… What chicken part did you use? Was it frozen? Also sometimes I noticed some chicken meat stays pink even despite being cooked through.

  30. Just tried this for dinner and loved it! Thank you so much for another great recipe and since there are only 2 of us we have lots of leftovers.

  31. Great, easy to follow recipe for perfect & juicy Chicken & Potatoes EVERY time!!

    I used Tarragon instead of Rosemary because we like it more than Italian spices, plus it tastes excellent alongside the chicken, potatoes AND carrots ~ Yum!

    This will be in our regular rotation! Ohh.. makes AMAZING leftovers, too.. ‘if’ you can find any left at the end of this fantastic meal!! ??

  32. Great, easy to follow recipe for perfect Chicken & Potatoes EVERY time!!

    I used Tarragon instead of Rosemary because we like it more than Italian spices, plus it just tastes excellent alongside the chicken, potatoes AND carrots ~ Yum!

    This will be in our regular rotation! Ohh.. makes AMAZING leftovers, too.. ‘if’ you can find any left at the end of this fantastic meal!! ??

  33. After the water test and hard-boiled eggs, THIS was my first real dish made in the Instant Pot. I have never been taught to cook and have bumbled my way around until now. My girlfriend praised me to the sky!!! I am so excited that it was so easy & so well received, and am eager to try more. Thanks, Olena!

    1. I made this tonight and it was delicious & so easy. I used frozen chicken thighs. I cooked them for 10 min first then threw the rest of the ingredients in & cooked 15 min rest 5 min then released pressure. Soooooo good! Thank you 🙂

  34. 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?

  35. 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!

    2. I am trying this recipe and I am adding some cabbage along with the potatoes and carrots! I am 1/2 Ukrainian and you know how Ukrainians love their cabbage too!

  36. 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!

  37. 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!

  38. I used chicken broth instead of water. My kids loved it. They’re used to spicy dishes. Thank you for sharing your recipe

  39. We just finished eating this wonderful chicken dinner. Thanks for another great instant pot recipe. Five stars from my husband, son and me. My grandsons said they don’t like instant pot meals, but they really liked this one. It was full of flavour and the chicken (boneless breasts) were tender. We are so pleased with all your recipes. Thanks Olena.

  40. I made this today, we started with my husband cutting up the chicken into pieces as your video shows. I’m an old girl, and I’ve never done this before. Amazing! I will do it myself the next time. Then I followed your directions with the recipe and it turned out awesome. We had a hearty meal and I have several meals tucked away for another day. Love it!

  41. Great flavors! I used boneless, skinless chicken thighs that were partially frozen and after 20 min, they were a little overcooked. Next time I’ll reduce the cooking time. Overall, great dinner that was very easy to prep and perfect for a cold night!

  42. 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.

  43. 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!

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

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

  46. 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 !!!

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

  48. 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!

  49. 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.

  50. 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!

  51. 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.

  52. 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!

  53. I cooked this my very first time using my pressure cooker. I was so afraid the chicken was going to be raw and it was not at all! It was so tender and moist it just shredded as soon as I started stirring. I used Dill, parsley and basil. It was great!
    Can this be frozen??

  54. I used frozen chicken thighs and dried herbs since this was a meal I made based on what I had on hand, and it still came out really good! My potatoes fell apart, so it was more like a stew, but it was perfect. Exactly what I wanted today and my kids loved it too!

  55. Hi there, I love the sound of this recipe, but I don’t own a instant pot. Could this be done over the stove or in a slow cooker?

  56. Does it matter if the chicken is on the bottom and then the potatoes, onions, etc? Meaning, does the order matter at all before pressure cooking?

  57. It’s a plus plus when the kids eat. I actually used chicken tenders and it worked perfect.

  58. Olena,
    Thank you for sharing! This was my very first try with my new instant pot and it was a great success. It is as easy as it says and hard to believe fast & yummy dinner in no time. I did not have the fresh herbs and we tend to like a little spice so I added red pepper flakes. I used frozen chicken breasts & sweet potatoes. It was perfect! I look forward to trying more of your recipes.

  59. I was hesitant to try it because it has so few reviews but I am glad I did. I substituted basil for rosemary but followed the rest of the recipe. It was honestly amazing. Simple and delicious. Will make it again and share w/friends.

    1. Hi Olena,
      Does the order in which you put in ingredients matter? I have 5 smallish frozen drumsticks . Also, no trivet for this one, right?

  60. An absolute hit with my family, and I am thrilled that I can throw frozen boneless chicken breasts in the bottom of the pot with perfect results. Thank you so much!

  61. Hi Olena,
    Just wanted to let you know I made the IP Chicken and Potato recipe, VERY Delicious! First time ever using my new Instant Pot and the recipe turned out beyond perfect. Thank you for a great informative site and sharing your wonderful food ideas. You put so much time into all of this and it is so much appreciated! Thank you again.

  62. Oh my goodness! This was my first time using my instant pot, and I love how this dish turned out! It’s so flavorful, so tender, and just mouthwatering! I love the garlic flavor, I was a little skeptical about the grated raw garlic, but it’s great! Thank you so much!

  63. Excellent, easy and healthy. I walked my Mom through this recipe because I broke my arm. First time made it and it was perfect comfort food. Thanks.

  64. This is some damn good stew!! I made a couple of changes though: I used 2 teaspoons of Italian seasoning in place of the fresh rosemary, 1 bag of baby carrots in place of the 2 large carrots, 1 teaspoon of garlic powder in place of the grated clove, and 1 1/2 teaspoons of dill weed in place of the fresh dill, though I think next time I might just get the fresh dill.

    1. Hi Rebecca. Sounds great! I recommend to add fresh garlic and fresh dill at the end next time and your level of amazement will skyrocket even further.:)

  65. This is one of the best recipes I have made in the instant pot. So tasty and healthy. I have made it several times trying different herbs. The trick is adding the garlic at the end!

    1. Happy to hear, Gail, you love my Instant Pot chicken and potatoes that much! I will share my little secret with you: I add fresh garlic at the end to A LOT of my recipes. 🙂

  66. Delish! I used russet and they did fall apart, but it made it almost like a stew. Flavors are excellent and chicken was moist. My boneless skinless thighs were frozen solid and came out perfect!!

  67. Made this tonight! Used thighs that were still semi frozen. Question, my potatoes were really soft and mushed easily. They didn’t hold form like in your photos. Any idea why? Flavour is delicious!!

    1. Hi Rachel. Sorry this is so late. I was away on vacation. I can only think because of the type of your potatoes. There are so many. Which ones did you use? I used yellow potatoes. Russet tend to fall apart more. Try red or yellow in colour, or baby potatoes next time.

  68. So, so good! This is true comfort food. Absolutely delicious, the chicken is so soft and moist, the potatoes are so tasty. I can’t believe this recipe is so easy and quick, it tastes like something that takes all day to make. Thanks Olena 🙂

      1. I’ve been making this recipe a lot, can I give it 10 stars? My daughter is a pretty serious figure skater and one of her coaches is from the Ukraine. I made this last night when the coach and her husband came over, they said it was the best meal they’ve had in Canada (they’ve been here for a year so far!) 🙂

        1. LOL a true Ukrainian can appreciate a recipe from another Ukrainian. I’m so happy for you!
          Yes, Russia and Ukraine do have strong figure skating presence. It’s just our thing. I always love watching it during the Olympics.:) Too funny. Thanks for sharing this. Made my day.:)

  69. Olean, I have a silly question about the potatoes I should use. Seeing your bag set on table is Yellow Skin Potatoes so, my question is, would
    Yukon Gold Potatoes work & are they the same as the ones you use?

    1. LOL believe it or not it is not a silly question. Someone on Instagram told me last night flavor was so good but their potatoes looked pale compared to mine.:) I never even paid attention to what kind of potatoes I used. Yes, you can use Yukon gold potatoes. I don’t know if they are the same but they are similar yellow. All my package says “yellow flash” and that’s it. These are local ones.
      Red potatoes are good too. Any potatoes. Some are tastier than others maybe by tiny bit but potatoes are potatoes.:)

      1. Thanks, Olena! However, I think the Yukon Potatoes are slightly sweeter than Russet (my opinion). I’m wanting to make this dish soon. I appreciate quick response back… I think Yukon will be what I’ll be using. I told my ex daughter-in-law whose a vegetarian about your website… suppose she’ll be taking a look soon.

        Keep the recipes coming!!

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