by Olena

Instant Pot Chicken and Potatoes

by Olena

5 from 10 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. 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

Print

Instant Pot Chicken and Potatoes

5 from 10 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 3/4 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.

30 comments on “Instant Pot Chicken and Potatoes

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  1. 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?

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

  3. 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.

  4. 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.

  5. 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!

  6. 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.

  7. 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!

  8. 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.

  9. 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.:)

  10. 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. 🙂

  11. 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!!

  12. 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.

  13. 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.:)

  14. 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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