by Olena

Instant Pot Chicken and Potatoes

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Olena Osipov
4.9 from 121 votes

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Set and forget Instant Pot Chicken and Potatoes is a savory one pot chicken stew just like my Ukrainian grandma used to make! Break out your pressure cooker and make this mouthwatering dish tonight.

This stew along with Instant Pot chicken and rice, Instant Pot chicken pasta and 18 other Instant Pot chicken recipes is in our regular dinner rotation. Makes meal time easy!

Instant pot chicken and potatoes on a plate with a spoon.

I made this Instant Pot chicken and potatoes on Sunday night after we got back from a weekend away at kids’ hockey tournament. This thick stew is a version of my Ukrainian grandma’s chicken stew and is a dinner lifesaver, just like potato soup in the Instant Pot.

While chicken and potatoes were cooking in a pressure cooker, I painted kids’ bathroom. Now tell me Instant Pot is not a miracle when it comes to one pot meals?! Make Instant Pot meatloaf and mashed potatoes next, it’s another one pot wonder!

Why Make Instant Pot Chicken Stew?

  • 5 stars: Instant Pot chicken recipe has been reviewed over 100 times with amazing results! 
  • Balanced meal: Protein, carbs and vegetables all in one pot.
  • Fast: 10 minutes prep, 20 minutes cook time and ready in under 45 minutes including pressure build up time!
  • Hearty: Chicken infuses the vegetables with flavor and potatoes add a natural starch, making this thick stew a comforting cold weather dinner.
  • Healthy: Potatoes are high in potassium, B vitamins and vitamin C (hello immune support!) while carrots are high in vitamin A and chicken high in amino acids. 

Chicken and potato recipes are hearty and comforting winter dinners! This stew along with sheet pan chicken and potatoes, roasted chicken thighs and potatoes and chicken noodle vegetable soup all make regular appearances on our menu!

Ingredients for Instant Pot Chicken and Potatoes

  • Chicken: Chicken breasts, thighs, drumsticks, legs or even whole chicken. Frozen chicken too, yes!
  • Vegetables: Potatoes, onion, carrots.
  • Pantry seasonings: Dried or fresh rosemary, bay leaves, salt and pepper.
  • Fresh seasonings: Garlic and fresh dill.
Whole chicken, carrots, potatoes, onion, dill, garlic ingredients.

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 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.

Why no stir chicken potato stew in pressure cooker? Most often I say don’t stir because we want to avoid the dreaded Burn. In the case of this dinner, though, it is to allow the liquids on the bottom to circulate. Liquids circulating creates the steam that is needed to pressurize your dinner.

  • 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.

At the same time you are adding your finishing touches, separate the chicken meat off the bone (or shred boneless chicken breasts). This helps divide the meat more evenly among the thick stew.

How to make chicken and potato stew in pressure cooker.

How to Cut Up Whole Chicken for Stew

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

In how to cut a whole chicken I have a step by step photo tutorial that is very helpful in learning the correct cutting method!

A whole chicken being cut on cutting board.

Optional Add-In’s and Variations

  • 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.
  • Creamy: Some readers have added heavy cream at the end after cooking for a delicious creamy stew.
  • Fresh greens: Kale or spinach not only add nutritional value but a pop of color.
  • Splash of white wine: Reader tested and as the saying goes; I like to cook with wine, sometimes it ends up in the food. 🙂
  • Additional vegetables: Add frozen peas or cauliflower rice at the end of cooking time. Frozen green beans would be lovely, too and if you can’t get enough veggies, make Instant Pot vegetable or minestrone soup next.
  • Finishers: In addition to dill and garlic, a squeeze of lemon juice to enhance flavors or hot sauce if you like a little heat.
  • Sweet potatoes: Pressure cook 8-10 minutes and be sure to use boneless chicken as your protein option.

Tips for Best Results

  • 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.

FAQs

Can I use frozen chicken?

Yes, I go into detail above how to use frozen chicken but to recap, be sure your chicken pieces are not touching and cooking time will be the same, but your Instant Pot will take longer to come to pressure.

Can I make this in a slow cooker?

Yes, although I have not tested it as such. It should take about 4 hours on high and up to 6 on high.

Can I make chicken stew on the stove?

Yes! Just follow the instructions for my stovetop version of chicken stew.

Is it safe to cook raw chicken with potatoes?

Sure is! As long as everything is cooked fully by the time you eat it, it is safe!

How can I speed up my Instant Pot coming to pressure?

Use boiling water (or warm broth/wine) to bring your pot to pressure faster.

Chicken and potatoes with dill on plate with spoon.

How to Serve Instant Pot Chicken Meal with Potatoes?

Instant Pot chicken with potatoes really is a one pot meal, but if you are like me and have very hungry boys at your table (all those sports!) here are some additional healthy side dish options:

Keep this dish authentic Ukrainian and serve cucumber and tomato salad or coleslaw – your choice of healthy coleslaw or vinegar coleslaw.

A starter always goes over well, too, especially when the teenagers start to roam about the kitchen foraging for food! Simple charcuterie, healthy veggie dip or garlic hummus recipe with fresh vegetables and crackers are my go-to’s!

How to Store Chicken Potatoes Instant Pot?

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

Looking down at Instant Pot chicken and potatoes with gravy on plate.
Instant Pot Chicken and Potatoes

Instant Pot Chicken and Potatoes

Set and forget Instant Pot Chicken and Potatoes is a savory one pot chicken stew just like my Ukrainian grandma used to make! Break out your pressure cooker and make this mouthwatering dish tonight.
4.91 from 121 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.
  • After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
  • 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.
  • 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.
      • 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.
      See recipe post for more tips and FAQs.

      Nutrition

      Calories: 349kcal | Carbohydrates: 44g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 663mg | Fiber: 6g | Sugar: 4g

      Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.

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      273 comments on “Instant Pot Chicken and Potatoes

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      1. 5 stars
        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!

      2. 5 stars
        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.

      3. 5 stars
        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!

        1. You are so welcome! I’m so happy you trusted me on that one. Raw and cooked garlic are like two different foods almost lol.

      4. 5 stars
        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.

      5. 5 stars
        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.:)

      6. 5 stars
        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. 🙂

      7. 5 stars
        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!!

      8. 4 stars
        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.

      9. 5 stars
        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.:)

      10. 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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