Easy Instant Pot Chicken and Potatoes is my go to dinner on the nights when I am tired, hungry, and not in the mood to babysit the stove. You know those days when you want something cozy, but you also want dinner done fast and with minimal dishes? This is that recipe. It is warm, savory, and the potatoes soak up all the good flavor like little sponges. Plus, it is the kind of meal that makes the kitchen smell amazing while you do literally anything else.
CAN I USE CHICKEN THIGHS FOR THIS RECIPE?
Yes, and honestly I do it all the time. I love chicken thighs here because they stay juicy and forgiving, even if you get distracted and let the pressure release go a bit longer than planned. If you only have chicken breasts, those work too, but thighs are my comfort pick.
Here is what I usually do:
- Boneless skinless thighs cook quickly and are super easy to serve.
- Bone in thighs also work, but add a few extra minutes to the cook time.
- If the thighs are very large, I trim big fat bits so the sauce is not greasy.
Flavor wise, thighs pair perfectly with potatoes because they bring a richer taste. If you like that classic chicken and potato combo but want a different method some nights, I also make this air fryer version when I want crisp edges: easy air fryer chicken breast and potatoes. It is a totally different vibe, but it scratches the same itch.
Quick tip from my own trial and error: sear the chicken for a couple minutes first if you have time. It is not required, but it adds that little extra depth that makes people think you did more work than you did.
CAN I USE FROZEN CHICKEN?
Yep, frozen chicken can work in the Instant Pot, and it is a lifesaver when you forgot to thaw anything. The main thing is that frozen chicken usually releases extra liquid, and it can cook a bit unevenly if the pieces are stuck together in a frozen clump. If you can, separate them first.
Here is how I handle it so dinner still turns out great:
1) Add a little extra cook time. For frozen boneless chicken pieces, I usually add about 3 to 5 minutes. For frozen bone in pieces, add a bit more.
2) Keep the potatoes chunky. Big potato pieces hold up better when the chicken is frozen and the cook time creeps up.
3) Check doneness. I always do a quick thermometer check. Chicken should hit 165 F in the thickest part.
If you are worried about the potatoes getting too soft, you can do a simple trick: cook the frozen chicken first, quick release, then add the potatoes and pressure cook a few minutes more. It takes a touch longer, but it is very reliable.
Also, if you like easy one pot pressure cooker dinners, you might want to bookmark this one for another night: easy instant pot chicken and rice one pot. It has that same comforting feel, just with rice instead of potatoes.
WHAT SIDES WOULD YOU SERVE WITH THIS DISH?
This meal is already chicken and potatoes together, so you are not required to do anything else. That said, I usually add something green or something crunchy, just to make the plate feel complete.
Here are my favorite sides that do not add stress:
- Simple salad with lemon juice, olive oil, and a pinch of salt.
- Steamed broccoli or green beans, even the microwave bag kind.
- Roasted carrots if you have the oven on for something else.
- Warm bread to swipe through the sauce, because you will want to.
If I am feeding extra hungry people, I will sometimes do a second hearty side, like sauerkraut and potatoes with sausage on a different night. Not the same meal, but it is another comfort classic: easy crockpot polish sausage sauerkraut and potatoes.
“I made this on a busy weeknight and my kids actually asked for seconds. The potatoes were so flavorful and the chicken stayed tender. It is officially in our rotation.”
TIPS FOR SUCCESS
This is the part I wish someone had told me the first time I tried Easy Instant Pot Chicken and Potatoes. It is a simple recipe, but a few little details make it go from fine to wow, I am proud of myself.
Pick the right potatoes. Yukon Golds are my favorite because they get creamy but do not instantly fall apart. Red potatoes hold up well too. Russets work, but they can get a bit crumbly if you cut them small.
Do not cut the potatoes too tiny. I aim for big bite size chunks. If you cut them like little cubes, they might turn into mash before the chicken is done.
Use enough liquid. The Instant Pot needs liquid to come to pressure. Broth is better than water because it adds flavor right away.
Season in layers. I salt the chicken, then I also season the potatoes. Even a simple mix of garlic powder, onion powder, paprika, salt, and pepper makes a difference.
Watch the quick release. If you quick release everything instantly, sometimes the chicken can tighten up. I like a short natural release, even 5 minutes helps.
If you want to change the flavor direction but still keep it super easy, this butter chicken is a fun pressure cooker option when you want something bold: easy instant pot butter chicken indian tikka.
And since I promised practical advice, here is a mini timing guide I personally use. It is not fancy, but it keeps me consistent. ;
One more note that saves dinner: if you ever get the burn notice, it usually means something is stuck on the bottom. Turn it off, release pressure, scrape the bottom really well, and add a splash more broth. Then start again. It is annoying, but it is fixable.
Also, if you want a crispy finish, you can pop the cooked chicken on a sheet pan and broil for 2 to 3 minutes. That is optional, but it is nice when you have the energy.
By the way, if you are craving the crisp potato edges without turning on the oven, I have made this a bunch too: easy air fryer chicken breast and potatoes. I know I already mentioned it, but it really is one of those repeat recipes.
CAN I MAKE THIS RECIPE IN A SLOW COOKER?
Yes, you can, and it is great for the days when you want dinner ready the moment you walk in the door. The texture will be a little different. Slow cooker chicken is very tender, and the potatoes can get softer depending on how long they cook.
Here is the slow cooker approach I use:
1) Layer potatoes on the bottom. They take longer, so they should be closest to the heat.
2) Add chicken on top. Season everything well, and pour broth around the sides.
3) Cook on low. Usually 6 to 7 hours on low works, depending on your slow cooker and potato size.
4) Thicken the sauce if you want. You can stir in a cornstarch slurry at the end and let it sit for 10 to 15 minutes.
If you are used to Easy Instant Pot Chicken and Potatoes, the slow cooker version feels a bit more hands off, but you lose that quick dinner magic. I keep both options in my back pocket depending on my day.
Common Questions
Do I need to brown the chicken first?
No, but it adds flavor. If I have 5 extra minutes, I do it. If I do not, I skip it and nobody complains.
How do I keep the potatoes from getting mushy?
Cut them bigger, use Yukon Gold or red potatoes, and do a short natural release before opening the lid.
Can I add carrots or other veggies?
Yes. Carrots are great because they cook at a similar speed. Softer veggies like zucchini are better stirred in after cooking so they do not fall apart.
What if my sauce is too thin?
Turn on saute after cooking and simmer a few minutes. Or mix 1 tablespoon cornstarch with 1 tablespoon water, stir it in, and let it thicken.
How long do leftovers last?
In my fridge, they are best within 3 to 4 days. Reheat with a splash of broth so the chicken stays tender.
A cozy dinner you will actually make again
Easy Instant Pot Chicken and Potatoes is one of those recipes that earns its spot because it is comforting, dependable, and not fussy. Once you find your favorite seasoning combo and potato size, it becomes almost automatic. If you want more inspiration, I have also enjoyed comparing versions like Instant Pot Chicken and Potatoes – Creme De La Crumb and Instant Pot Chicken and Potatoes – Dishing Delish when I am in the mood to switch things up. Make it once this week, and I bet you will be thinking about that savory sauce and tender potatoes again pretty soon.
