Natural Food and Recipes

Instant Pot Chicken and Potatoes (Video)

instant pot chicken and potatoes

Pressure Cooker Chicken and Potatoes

You have to hear this! I made this Instant Pot chicken and potatoes on Sunday night. Right after we got back from a weekend away at kids’ hockey tournament. 10 minute prep. 20 minutes cooking time.

I’m not done yet. While chicken and potatoes were cooking in a pressure cooker, I painted kids’ bathroom. You heard me right. Now tell me Instant Pot is not a miracle?!

Looking for more dinner ideas? Browse all healthy Instant Pot recipes.

Tips for the Best Instant Pot Chicken and Potatoes Recipe

  • Chicken and potatoes in Instant Pot is a version of my Ukrainian grandma’s stew.
  • You don’t have to saute the onion or sear chicken. It’s not necessary with Instant Pot.
  • 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.
  • You need to add 1 cup of water. Always water with a pressure cooker to build up pressure.
  • You can use chicken broth but I like to save my money. Chicken cooked with water turns it into a broth.
  • Any fresh herbs like Italian parsley (I don’t love curly), dill or green onion adds amazing layer of flavor.

Instant Pot Chicken and Potatoes Ingredients

  • Chicken
  • Potatoes
  • Onion
  • Carrots
  • Dried or fresh rosemary
  • Garlic
  • Bay leaves
  • Salt and pepper
  • Fresh herbs like dill, parsley or green onion

instant pot chicken thighs and potatoes

What Type of Chicken Can I Use?

Chicken Thighs

  • Instant Pot chicken thighs and potatoes would be delicious because dark meat is more juicy than the breast.
  • Boneless and skinless thighs would work.
  • 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.
  • Discard bones after or save for Instant Pot bone broth.

Boneless Chicken Breast

  • Boneless chicken breast works.
  • You can go for more affordable bone in and skin on breast.
  • Do not cut raw meat.
  • Shred chicken while gently stirring with a spoon.
  • It’s that tender!

Chicken Drumsticks

  • Perfect. That’s what I used 1st test.
  • Cheap cut of chicken.
  • You can remove the skin. Or not.
  • Again, save the bones.

Whole Chicken

That’s what I used 2nd time. It’s the cheapest cut of chicken.

How to Cut Up Your Own Whole Chicken

instant pot frozen chicken and potatoes

  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.

instant pot chicken breast and potatoes

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

Frozen Chicken

  • Instant Pot frozen chicken and potatoes is a reality.
  • Cooking meat from frozen is one of Instant Pot’s best features.
  • Same cooking time.
  • Instant Pot will take a bit longer to come to pressure.
  • Make sure to separate chicken pieces.

How to Cook Chicken and Potatoes in Instant Pot

New to pressure cooking? Check out my Instant Pot guide. Want to get one? I explain which Instant Pot to buy.

how to cook chicken and potatoes in instant pot

  1. In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. Do not stir.
  2. Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
  3. After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
  4. 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.
  5. Serve the best instant pot chicken and potatoes (I promise!) with our favourite addition of cucumber and tomato salad or a green smoothie recipe.

instant pot chicken and potatoes

Can I Make It Ahead?

  • In a large container with a lid or a bowl, add potatoes and pour water on top. It prevents potatoes from browning.
  • Add remaining ingredients, except herbs and garlic, on top.
  • Cover and refrigerate for up to 2 days.
  • Transfer all contents into a pressure cooker when ready to cook.
  • Cook as per recipe’s instructions.

More Chicken and Potato Recipes

More Healthy One Pot Instant Pot Recipes

Watch Olena Make Instant Pot Chicken and Potatoes

And don’t forget to subscribe to my YouTube Channel for weekly cooking videos!

Print

Instant Pot Chicken and Potatoes

5 from 12 reviews

Easy one pot chicken and potatoes stew with no sauteing. Set and forget 10 minute prep healthy dinner.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 large servings
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Ukrainian

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 3/4 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

  1. In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. Do not stir.
  2. Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes.
  3. After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
  4. 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.
  5. Serve warm with our favourite addition of cucumber and tomato salad or a green smoothie recipe.

Store: Refrigerate in an airtight container for up to 5 days.

Make Ahead: In a large container with a lid or a bowl, add potatoes and pour water on top (prevents them from browning). Add remaining ingredients except herbs and garlic on top. Cover and refrigerate for up to 2 days. Transfer all the contents into a pressure cooker when ready and cook as per recipe’s instructions.

Notes

Kinds of chicken that works: thighs, breast, drumsticks, cut up whole chicken.

Substitute rosemary with dried oregano, thyme or Italian seasoning.

If you don’t have fresh herbs, still make this recipe. It will be good without them as well.

 Did you make this recipe? Please give it a star rating in the comments.

The post Instant Pot Chicken and Potatoes (Video) appeared first on iFOODreal.