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!
Table of contents
- Why Make Instant Pot Chicken Stew?
- Ingredients for Instant Pot Chicken and Potatoes
- What Types of Chicken Can I Use?
- How to Make Instant Pot Chicken and Potatoes
- How to Cut Up Whole Chicken for Stew
- Optional Add-In’s and Variations
- Tips for Best Results
- FAQs
- How to Serve Instant Pot Chicken Meal with Potatoes?
- How to Store Chicken Potatoes Instant Pot?
- More Ukrainian Recipes
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.
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 Cut Up Whole Chicken for Stew
- Trim fat on both sides of the cavity and remove the tail.
- Now it’s time to remove legs and wings.
- Cut a bit, pull leg (wing) until you hear a crack and bone is exposed.
- Then cut next to the bone.
- Pull the skin off with your hands on the breast side. Or leave it on.
- Trim skin with a knife on the back side. If you want.
- Cut to remove each breast along the center bone.
- That’s it. Use chicken pieces in this recipe and save some for another recipe. Or use all of them at once.
- 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!
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
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.
Yes, although I have not tested it as such. It should take about 4 hours on high and up to 6 on high.
Yes! Just follow the instructions for my stovetop version of chicken stew.
Sure is! As long as everything is cooked fully by the time you eat it, it is safe!
Use boiling water (or warm broth/wine) to bring your pot to pressure faster.
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:
- Fresh salads: Spinach salad or lettuce salad are two easy salads that would pair perfectly.
Keep this dish authentic Ukrainian and serve cucumber and tomato salad or coleslaw – your choice of healthy coleslaw or vinegar coleslaw.
- Roasted vegetables: Roasted cauliflower, brussels or asparagus are delicious.
- Sautéed sides: Sauteed zucchini for something light or brussels with bacon for some added decadence!
- Bread: A loaf of crusty bread or cauliflower breadsticks for lower carbs.
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
- Instant Pot borscht
- Instant Pot cabbage rolls
- Instant Pot stuffed peppers
- Instant Pot beef stew
- Instant Pot chicken noodle soup
You may also love Ukrainian syrniki (cheese pancakes) or Ukrainian sweet lazy pierogi (vareniki)!
Instant Pot Chicken and Potatoes
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.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.
I have a Ninja Foodi and followed this recipe for pressure cooking. Turned out excellent! Love how healthy it is, thank you!
I’m so happy to read this! Thanks for your positive feedback!
I love this recipe and the recommended combination of herbs and spices was spot on. I used boneless, skinless chicken thighs and they were so tender and juicy. Because there was a good bit of juice we are going to eat the leftovers as a soup. Thanks for a great recipe!
You are very welcome Philamena! I really appreciate the great feedback 🙂
i made this tonight – we all loved it! i can not believe how flavorful this is for such a low fat meal. i added more carrots, and some frozen cauli rice to up the veggies. we will make this often! glad to have leftovers for lunch!
Quick and easy.
Made this today with baby gold potatoes and fresh rosemary and sage. I’m always on the lookout for simple meals without a lot of prep due to being disabled. I used prechopped onion and carrot slices, so it was literally a dump and go recipe! Love it and will for sure be making it again- thanks!!
So happy to hear this Marie 🙂
We loved this dish. After realizing there was nothing out for dinner, I grabbed some frozen chicken thighs from the freezer and looked for an instant pot recipe online. This one came up first. It was my first time cooking chicken from frozen and I followed the recipe as directed except I also added a sweet potato. I topped it with fresh parsley, freshly squeezed lemon and a few drops of hot sauce. The flavour combination was delicious and the chicken and vegetables were tender and juicy. This is going on my fave, quick recipe list. Thanks for the recipe.
YAY! So happy this recipe is now a fav, Carolyn!
Just got our InstaPot and your banana zucchini muffins are our fave, so I can’t wait to try this this week. Possible to/what time would u suggest if I want to add zuchinni? So different in density than potatoes/carrots, I know but want to get in more low density veggies and love zucchini…
I recommend to add them after cooking, close the lid and let it all sit for 5 minutes with IP off. Otherwise, squash will become a complete mush.
quick easy and absolutely scrumptious!
My family enjoyed this! I made it per the recipe, but the Gold potatoes were not done. I put it back on again, let it come to pressure, for five minutes. The frozen breast chicken was a bit tough, so I shredded it with a hand mixer and made some gravy from the broth. It was delicious! We ate some biscuits too. Next time, I’ll try it with fresh chicken. Thank you for this quick recipe for three children who are picky eaters!
You are welcome Brigitte.
Hi Olena, thanks for sharing this wonderful recipe! My first meal in the instant pot and tastes great! I had one question, as i was making it for myself i used only half a frozen chicken breast (was sliced in half lengthwise) and pressure cooked it for 10 minutes. The chicken was a little tough. Would you recommend reducing the cooking time for half a chicken breast (either fresh or frozen) and if so, what time would you recommend? 5 minutes?
I would recommend to cook it for 15 mins as per recipe. With Instant Pot, it is not about amount of food you cook but rather its thickness.