Set and forget Instant Pot Chicken and Potatoes is a savory one pot chicken stew just like my Ukrainian grandma used to make!
This stew along with Instant Pot chicken stew and Instant Pot chicken and rice is in our regular dinner rotation.
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 one pan chicken and potatoes and roasted chicken thighs and potatoes.
While chicken and potatoes were cooking in an Instant Pot, I painted kids’ bathroom. Now go ahead and tell me Instant Pot recipes are not magical when it comes to one pot meals?!
Reader’s Review
This was super delicious! I made it as a quote weeknight dinner and friends came by unexpectedly. We all loved it. That broth is deeee-licious!! We had some crusty bread with it. Definitely recommended.
Bronwen
Why You’ll Love This Recipe
- 5 stars: Instant Pot chicken and potatoes has been rated with amazing results over 160 times.
- Balanced one pot meal: Protein, carbs and vegetables all in one pot.
- Fast: 10 minutes prep and ready in under 45 minutes including the 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.
Ingredients for Instant Pot Chicken and Potatoes
- Chicken: Chicken breasts, chicken thighs, chicken drumsticks, chicken legs or even whole chicken will work. Frozen chicken too, yes!
- Potatoes: 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.
- Vegetables: Onion and carrots.
- Pantry seasonings: Dried rosemary 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
- Cook time: Boneless skinless chicken thighs – 15 minutes, bone-in chicken thighs and chicken drumsticks – 20 minutes.
- Cut back on saturated fat: If you buy chicken thighs with skin on, I like to trim the fat and remove the skin from all or at least half of them.
- Save the bones: To make Instant Pot chicken broth.
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 chicken breasts because they will never cook through in 20 minutes.
Whole Chicken
That’s what I used 2nd time. It’s the cheapest cut of chicken. Here is a tutorial how to cut whole chicken.
How to Make Chicken and Potatoes in Instant Pot
- Prep: In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. No need to stir.
- Cook for 15-20 minutes: Close the lid, turn pressure vent to Sealing position and press Pressure Cook on High pressure or Manual: boneless chicken – 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 position and open the lid.
- Season and separate the chicken: Add garlic and fresh herbs. Stir and separate the chicken meat off the bone with a spoon (or shred boneless chicken breasts).
Tips for Best Results
- You don’t have to saute the onion or sear chicken: It’s not necessary when making chicken and potatoes in Instant Pot because food cooked under pressure comes out more flavorful.
- Add garlic at the end: 5 cloves added before cooking are way less powerful than 1 clove added after dish is ready. It makes all the difference in the world.
- If you want potatoes to stay whole: 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 or Instant Pot chicken broth instead but I like to save money. Chicken cooked with water turns it into a broth.
Variations
- Fresh dill substitute: Any fresh herbs like Italian parsley (I don’t love curly parsley), 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 substitute.
- No fresh herbs? Still make this Instant Pot chicken recipe. It will be good without them as well.
- Creamy: Some readers have added heavy cream at the end after cooking.
- 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.
- 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.
Serving Recommendations
Instant Pot chicken and 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 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 with cucumber and tomato salad or vinegar coleslaw.
- Roasted vegetables: Roasted cauliflower or roasted asparagus recipe are delicious.
- Sautéed sides: Sauteed zucchini for something light or brussels with bacon for some added decadence!
- Bread: A loaf of crusty bread or high protein bread like Greek yogurt bread or Greek yogurt biscuits.
How to Store
Store: 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 one as well.
Reheat: To reheat, add desired amount 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.
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. You can make chicken stew in slow cooker. It should take about 3-4 hours on high heat and 6-8 hours on low setting.
Use boiling water (or warm broth/wine) to bring your pot to pressure faster.
More Chicken and Potatoes Recipes
More Instant Pot Recipes to Try
- Instant Pot chicken breast
- Instant Pot whole chicken
- Instant Pot Italian chicken
- Instant Pot chicken pasta
- Instant Pot pot roast
Instant Pot Chicken and Potatoes
Video
Ingredients
- 2 pounds chicken thighs, breasts, drumsticks or cut up whole chicken
- 3 pounds potatoes, cubed (see notes)
- 1 large onion, chopped
- 2 large carrots, sliced
- 1 fresh rosemary sprig, or 1 tablespoon dried
- 3 bay leaves
- 1 1/2 teaspoons salt
- Ground black pepper, to taste
- 1 cup water, or chicken broth
- 1 medium 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.
- Serve hot with a green salad and crusty bread.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3 days. Cover and simmer on low heat for about 5 minutes or until warmed through.
- Freeze: 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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??
So happy you enjoyed the recipe, Erin! I personally do not like the taste or texture of thawed cooked potatoes.
Hi,
Question , if you make this wing bone in and skin on chicken , do you take skin and bones out before serving ?
Personal preference. You can or everyone decides on their plate. I do the latter.
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!
Fantastic! Glad you enjoyed the recipe! Yes kids eat this no problem.
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?
Pressure cooker I should say ?
Yes. Instant pot is a pressure cooker so go for it.
Easy and delicious. I use Duo Mini 3qt. My first time with a pressure pot
This was DELICIOUS ?
I added some fresh spinach – which made it beautiful too:))
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?
Depends on the recipe. Should be fine here. Meat on the bottom doesn’t burn except ground meat of not sautéed.
It’s a plus plus when the kids eat. I actually used chicken tenders and it worked perfect.
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.
You are very welcome!
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.
Yay!!! Thank you for sharing so we can get more reviews haha.
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?
In this case does not. Yes frozen is ok. No trivet.