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.
Just one cup of water?
I used chicken broth, but 1 cup for all of that? How is it supposed to be a soup?
Itโs not a soup, itโs a stew. Yes, 1 cup. Chicken will release juices during cooking. You will see.
I grew up eating this or something close to it. My mom made it up as she went. Itโs amazing how close hers was to this recipe.
That’s because ingredients are minimal and simple. Glad it reminded you of mom’s cooking.
I made this recipe last night and it was amazing! This is the 3rd recipe I have tried from your page and each was a great success! First I made your baked chicken w/ smoked paprika. I had never used smoked paprika but we really liked it, I also didn’t know about baking at 450! It really does make a difference! The second recipe I made was your shrimp tacos, and OH MY GOSH that slaw totally made that taco! Cooking these recipes has been so encouraging because I had been stuck in a cooking rut, and my husband was not very happy with what I was making. All three meals I cooked of your recipes I received compliments and comments like that was great, make that again! It is always nice to hear what you cook is appreciated and liked. I can’t wait to try more of your recipes. Thank you so much for sharing them!
Awe, you are so welcome, Christina! So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great week!
Came out lovely. Thank you!
I made this recipe twice now and it came out amazing both times! Your Ukrainian recipe is actually pretty similar to a Croatian recipe I make all the time called ลพgvacet, based on my mother’s stovetop ลพgvacet recipe, only in 1/3 the time. (Same rosemary/bay leaf seasoning, but the difference is that ลพgvacet uses a tomato sauce instead of water. You can use jarred tomato sauce, as much as you want — a whole jar or even two is great to make plenty of sauce. The potatoes thicken the sauce! Do try it some time — I promise you’ll love it!) But my wife won’t eat it often because of the acidity of the tomato, so I was so excited to discover your recipe and to find that it tastes almost the same, just different from the sauce perspective!
Both times I made this recipe, I made it from a frozen vacuum pack of chicken thighs that I’d defrosted in-bag in a bowl of water just long enough (maybe 15 minutes, while I was getting the other ingredients ready) to get the thighs to separate. The first time, I already had baked potatoes left over, so I made it without the potatoes and added the potatoes at the end along with the garlic. We left the instant pot on warm for about an hour afterward and everything was heated through.
Last night, my wife suggested she wanted more vegetables in this recipe, and no skin on the chicken. So we used more carrots and added mushrooms. Again with the partially frozen chicken thighs, and we did it with raw potatoes this time. The skin actually comes off very easily when the chicken is still mostly frozen. She didn’t really trust that the chicken wouldn’t be underdone at the same amount of time as cooking the recipe from fresh (after an underdone experience with the frozen whole chicken recipe), so we did 25 minutes instead of 20, and 10 minutes natural release instead of quick release. It was plenty done with the potatoes almost falling apart, which I personally like, but I think 20 minutes just as stated in the recipe would have been fine.
Thanks for sharing Dan!
My family loved this dinner recipe!!
That’s fantastic Sasha!
Wonderful! So easy and SO GOOD…I have shared it with many others after they have tasted it. Thank you for spending so much time sharing so many tips and ideas!
You are very welcome Marsha!
This was SO GOOD! My dad gave me some fresh rosemary & bay leaves from his garden and I was looking for a recipe to use them in, came across this one and so glad I did! I used frozen chicken breasts, russet potatoes, and stirred in green onion. I also threw in a bullion cube during cooking for flavor, I’m sure it wasn’t needed, but I think it made it extra delicious. Wonderful recipe. Thank you for sharing!
You are welcome Jocelyn!
Tasty and EASY and minimal “active cooking” time: fast prep, no saute, no need for chicken broth (they’re right, water works just fine), can use frozen chicken, saves on the garlic (because it’s used at the end), a single pressure-cooking step (no need to open/close/open close). Such a clever and delicious recipe. I augmented with my own spices that I had on hand, e.g. chili powder, Jamacan jerk chicken powder. Also added some celery and added at least 3x the carrots and garlic amount. Note that Russet potatoes will be quite soft and will break apart, which is exactly how I prefer them, makes a yummy thicker sauce. I suppose you could open and add the potatoes mid-way if you wanted firmer potatoes.
Thanks for the positive feedback Lisa!
Delicious, easy, and fast! My tips: 1. Use boiling water (or stock or heated wine) to speed up cooking time. 2. Don’t even bother cutting up the chicken – a whole chicken cooks perfectly in 20 minutes, and the meat easily comes away from the bone. 3. Stir frozen peas into the hot liquid once it’s done cooking.