Set and forget Instant Pot Chicken and Potatoes recipe 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 stew and Instant Pot chicken and rice is in our regular dinner rotation. Makes meal time easy!
Table of Contents
- Why You Will Love This Recipe
- Ingredients You Will Need
- 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
- Serving Recommendations
- How to Store
- More Chicken and Potatoes Recipes
- More Instant Pot Recipes to Try
- Instant Pot Chicken and Potatoes Recipe
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 Instant Pot potato soup and Instant Pot baked potatoes recipe.
While chicken and potatoes were cooking in an Instant Pot, 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! Be sure to check out all my healthy Instant Pot recipes, aka weeknight dinner time savers!
Why You Will Love This Recipe
- 5 stars: Instant Pot chicken and potatoes 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.
Ingredients You Will Need
- Chicken: Chicken breasts, chicken thighs, chicken drumsticks, chicken legs or even whole chicken will work. Frozen chicken too, yes!
- Vegetables: Potatoes, onion, 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
Chicken thighs and potatoes would be delicious because dark meat is more juicy than the breast.
- Cook time: Boneless skinless chicken thighs – 15 minutes to cook, 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. North American chicken thighs are pretty fatty.
- Save the bones: Discard bones after or save for Instant Pot chicken broth 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 chicken breasts 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 not to stir chicken and potatoes in Instant Pot? Most often I say don’t stir because we want to avoid the dreaded Burn message. 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 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 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 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 and potatoes 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 chicken 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. ๐
- 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.
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 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 or Instant Pot 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. 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.
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.
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 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 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 cauliflower breadsticks for lower carbs.
How to Store
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 Instant Pot chicken and potatoes 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 Chicken and Potatoes Recipes
- Slow cooker chicken stew
- One pan chicken and potatoes
- Roasted chicken thighs and potatoes
- Spatchcock chicken
More Instant Pot Recipes to Try
- Instant Pot chicken breast
- Instant Pot BBQ chicken
- Instant Pot Italian chicken
- Instant Pot chicken pasta
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.
Video
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.
- Kinds of chicken that works: Chicken thighs, chicken breasts, chicken 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.
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 !!!
You are very welcome, Julie.
Simple, yet simply amazing. This is the first dish we made with our new instant pot, and I am beyond impressed.
Instant Pot is AH-mazing!!!!!!! Glad you joined our tribe. Since you are new to IP, check out my Youtube https://www.youtube.com/user/iFoodReal
I used Italian seasoning, and it was delicious! I would definitely make it again!
Awesome!!! Happy to hear, Katie.
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?
I donโt. 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!
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!
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.
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!
Any fresh herb works. We even replace cilantro with parsley if that’s what we have on hand. Always works. You are welcome!!!
I make this dish every week, it’s so easy and tasty! Love it
Every week? That is so amazing to hear! Glad you enjoy this recipe that much, Jus!
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.
Barbara
You are so welcome, Barbara! Just watch me do it on Youtube and it should give you more confidence with Instant Pot.:)
This is so simple and so yummy!
Thank you for a great recipe!
You are super welcome, Victoria!:)
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?
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.
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!
You are very welcome.:) I can relate to many things you have said.:)