Instant Pot Chicken and Potatoes

This is hands down the BEST Instant Pot Chicken and Potatoes recipe you’ll ever try. Juicy ranch-seasoned chicken breast and parmesan potatoes cooked in 30 minutes in your pressure cooker – it doesn’t get easier than this! 

After you try this Instant Pot Chicken and Potatoes, you won’t want to miss Best Ever Baked Teriyaki Chicken, Three Cheese Stuffed Balsamic Chicken, and Healthy Baked Chicken Parmesan

Best easy Instant Pot Chicken and Potatoes recipe | lecremedelacrumb.com

Guys, I love food. I love making recipes, and I love taking pictures, and I love to see the happy faces on my family when they eat what I’ve made them. I also love hearing from you about which recipes you liked, and how often you make them, and how much your family loves the food too.

As it turns out, you all love the Instant Pot just about as much as I do, which is great news because I love coming up with new and tasty recipes that work well in it. I know everyone out there is just as pressed for time as I am so anything I can do to help you get a nutritious dinner on the table faster is worth it.

For this recipe, I confess, I already had chicken in mind. And potatoes just go so well with chicken, don’t you think? Plus, both of these ingredients cook up in a similar time frame — which is important for an Instant Pot recipe where you just want to seal it and forget it.

I chose ranch and parmesan flavoring as well because not only are they delicious flavorings, but they also are probably on hand in most everyone’s kitchens. If you’re not a regular in the kitchen, I want you to be able to realize you can put together a good dinner with foods you probably already have. It just takes a little creativity and some awesome kitchen gadgets.

Best easy Instant Pot Chicken and Potatoes recipe | lecremedelacrumb.com

CAN I USE CHICKEN THIGHS FOR THIS RECIPE?

Yes, if you have chicken thighs or prefer chicken thighs, then you absolutely can substitute them for the chicken breasts. I would cook the chicken a little less time though, about 10-12 minutes. The potatoes should still be done.

CAN I USE FROZEN CHICKEN?

No time to thaw your chicken or you just forgot (we’ve all been there)? The Instant Pot can take care of that for you, too. However, I would recommend you thaw the breasts a little in the microwave first. Otherwise, the spices and parm will not stick to your breasts the way they should in this recipe if they are frozen solid. From there, you can follow the rest of the instructions, but increase cooking time about 20 minutes.

CAN I MAKE THIS RECIPE IN A SLOW COOKER?

Also yes! If you don’t have an Instant Pot, no worries. Follow the directions the same, except put the chicken and potatoes in your slow cooker and cook for about 3-4 hours on high or 4-6 on low.

Best easy Instant Pot Chicken and Potatoes recipe | lecremedelacrumb.com

WHAT SIDES WOULD YOU SERVE WITH THIS DISH?

I usually serve this with an easy side salad. But other sides that would go well with this (and that don’t take up too much time) include this Lemon Parmesan Roasted Asparagus, Roasted Lemon Garlic Broccoli & Cauliflower, corn (any which way you like it), beans, or a nice dinner roll or some French bread.

CAN YOU BAKE POTATOES IN AN INSTANT POT?

If you like the idea of potatoes in an Instant Pot but you only want to bake potatoes, you can do that, too. An Instant Pot can hold about three pounds of potatoes at a time (but check your specific model to be sure first). Set the cleaned, whole potatoes on the rack and then add a cup of cold water. Cook on high pressure for 15-20 minutes, depending on how big your potatoes are. Release the pressure according to your pot’s directions. If you want a crispier skin, you can follow up the cooking process in the oven with a little olive oil glaze.

Best easy Instant Pot Chicken and Potatoes recipe | lecremedelacrumb.com

What people are saying about this Instant Pot Chicken and Potatoes 

“I’ve been cooking recipes from the web for years. This is my first comment to any site because it’s the first time anything was this AMAZING! My picky family loved it! I plan on trying many more of your recipes. THANKS!” – Tamme

“The chicken was so TENDER!! Will make this again soon for sure!” – Kayla

“I’m new to the instant pot and this was delicious! when all was cooked and removed from pot, i thickened sauce with a little flour and served over the chicken and potatoes. Then I sprinkled the parm cheese over all. also, i only had larger gold potatoes, so i quartered them and they turned out perfect. will definitely make again! thank you!” – Roseanne

“This is a great recipe! My family loves it and I have made it once a week for at least a month!” – Riki

4.89 from 9 votes
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Instant Pot Chicken and Potatoes

This is hands down the BEST Instant Pot Chicken and Potatoes recipe you'll ever try. Juicy ranch-seasoned chicken breast and parmesan potatoes cooked in 30 minutes in your pressure cooker - it doesn't get easier than this! 

Course Main Course
Cuisine American
Keyword Chicken, healthy, instant pot, mashed potatoes, pressure cooker, ranch
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 pounds baby red or gold potatoes
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons + 2 teaspoons dry Ranch seasoning divided
  • 1 cup chicken broth
  • 3 tablespoons grated parmesan cheese

Instructions

  1. In a large bowl toss chicken and potatoes in the olive oil, then season with salt and pepper. Stir together garlic powder, thyme, basil, oregano, and 2 tablespoons of the Ranch seasoning. Sprinkle over the chicken and potatoes, tossing to distribute the ingredients as evenly as possible. 

  2. Add chicken broth to the pressure cooker, then place chicken in the broth, and top with the potatoes. Place the lid on in the locked position and turn the vent to the sealed position. Set pressure cooker to "pressure cook" for 15 minutes.

  3. Once the cook time is finished, do a "quick release" by turning the vent to the venting position. Once float valve has dropped, remove the lid. Drain the pressure cooker or use a slotted spoon to transfer chicken and potatoes to a large platter. 

  4. Sprinkle with Ranch seasoning and parmesan cheese and garnish with chopped thyme or parsley if desired before serving. 

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Comments

what is an instant pot? EVERYTHING LOOKS FABULOUS!

    An instant pot is a new age pressure cooker! They’re fantastic and very fun to use 🙂

      This sounds delicious! i plan on making it tonight. would you recommend adding yellow summer squash or do you think that should be cooked separate?

        I think that you could but the cook time would be much shorter for the squash- thats my only concern!

hello! I want to make this recipe with 2 chicken breasts instead of 4, do I need to reduce the cooking time?

    You shouldn’t have to- I recommend keeping the cook time the same!

      It came out great! New favorite instant pot recipe. I’m GOINg to make it again and was thinking about adding green beans, would They be mush if I cooked it all together or should I cook them SEPARATELy?


i made this for dinner toniGhT and it was Veey good. I would recommend removing it from the instant pot with a Slotted food because the brotH is delicious!

    Not sure why my comment posted wIerdly, it was in all caps when i typed.

    Thanks for your feedback, Ashley! Happy to hear it turned out delicious for you!!

Hey Tiffany.. absolutely love your recipes. Was wondering, how did you get your chicken nice and brown? although delicious, mine was not as pretty and as a general rule I’ve never been able to get chicken as pretty as yours from the instant pot or crock pot without broiling, etc. Do you have any tips? Thanks.

    It’s just in the seasonings! But my pro tip would be to brown the chicken on the saute setting for 1-2 minutes on each side for added color. Thanks for your sweet compliment, Lauren!!

      Do you saute before or after?

        Before you pressure cook the meat

      Can pro tips be viewed in the recipe?


I’ve been cooking recipes from the web for years. This is my first comment to any site because it’s the first time anything was this AMAZING! My picky family loved it! I plan on trying many more of your recipes. THANKS!

    Super excited that you have found a favorite here, Tamme! Best compliment ever. I hope you find more that you and your family love!

I would like to make this with 2 chicken breasts. Do I halve the spices, including halving the ranch dressing. Any other suggestions? could leftovers be heated in microwave the next day?

    Just half the entire thing- it should come out ok! But if you don’t want to do that… leftovers could be reheated the next day! Or you could even freeze the chicken for another meal later!

I seasoneD frozen chi and po with 3 tablespOons of oil and cooked for 20 min! Done! It was delicious!made its own little gravy. My family❤️

    Awesome, Kim!!

The instructions say cook 15 minutes but the prep/cook time listed above the ingredients say cook 30 minutes. Which is correct??

    Hi Marie- both are correct because it takes about 10 minutes to pressurize before the 15 minutes starts and about 5 min for a quick release!

    So glad you asked, i was struggling w/this as well! I like the answer – bonus!

I did this with italian seasoning instead of ranch and it was deliscious

    Yummm! I bet that was delicious- thanks for sharing, Meridyth!

Has anyone tried making this in the insta pot aura

In the recipe it says to put the chicken on the bottom and top with potatoes but the pic shows the chicken on top. Which is correct?

    Hi Christina- sorry for the confusion… the recipe is correct as written, top with the potatoes. I put the chicken like that for the pictures so that you could see the seasoned, cooked chicken!


Made this with Deboned Thighs- and water instead of broth, it was Amazingly Tender and delicious!

    Very interesting! I am happy to hear that it turned out great for you- thanks for your feedback, Tonya!

i HAVE ALWAYS HEARD TO NATURAL PRESSURE RELEASE MEATS AND YOUR RECIPE SAYS TO QUICK RELEASE. iS THIS CORRECT? i HAVE HEARD THAT QUICK RELEASING MEATS MAKE THEM TOUGH. tHANKS!

    For this recipe with the cook time stated it should turn out just fine with doing a quick release- but if you’d rather do a natural release, I’m sure it would turn out just fine, too.

How many Pounds of meat per CHICKEN breasT?

    I don’t have an exact number for you but I’d say on average maybe 7-10 oz

Did you brown the chicken?

    I often times brown the chicken for a few minutes on saute mode! I did with the chicken pictured here! It’s not a MUST do step, more so just a preference!

Hi! CAN i USE Cut red-skinned potatoes instead of the baby potatoes? Thanks!

Yum

When you say 4 chicken breasts, do you mean halves?

    4 whole chicken breasts! Unless you have huuuuge chicken breasts, they could be halved!

How did get get the chicken browned?

    You can brown the chicken a bit on sauté mode beforehand to gain some color if you wanted to- optional!

Has any one tried making gravy from the drippings?


Hello I have a question the direction say cook on Pressure Cook for 15 minutes, but up at the top it says cook time 30min? Where does the other 15 minutes come in to play?

    I took into account the time it takes for the instant pot to come up to pressure with the amount stated at the top 🙂

Mine turned out too dry. followed step by step. breasts weren’t huge, but not small either. I am new to the instant pot. can you let me know what i can do differently next time?

    New time you could try adding a few more minutes to the cook time or try a natural release!

      Mine came out dry too. I don’t understand why adding more time would prevent that? I’m new to instant pot cooking – what am I missing?

        I bet you’d have even more success with the same amount of time but doing a natural release- give it a try 🙂


I’m new to the instant pot and this was delicious! when all was cooked and removed from pot, i thickened sauce with a little flour and served over the chicken and potatoes. Then I sprinkled the parm cheese over all. also, i only had larger gold potatoes, so i quartered them and they turned out perfect. will definitely make again! thank you!

    Great job, Rosanne! Thickening the sauce is a great idea! Thanks for sharing 🙂

Husband is allergic to ranch mix. Can you recommend a replacement?

    Shoot- I don’t know an alike substitute for that!


      Delicious!!! I made this tonight, everyone loved it!! Also, for the lady who’s husband cant have ranch, if it is because of the dairy, you can easily make your own dairy free ranch mix. I do it all the time!

        Thanks, Katie!

so is it 30min cook time or 15 min. You say set to 15min in the instructions yet the total time of or prep and cook is 10 min and 30 min.

    The cook time stated has accounted for the time it takes to pressure the instant pot.

In the picture, the potatoes are on the bottom of the pot but the directions say to put the chicken in first. Just curious if one way is better than the other.

    Follow the directions- I placed the chicken on top after for the pictures only! Sorry for the confusion.


The chicken was so tenDer! Will make this again soon for sure!

    Fantastic! Super excited to hear that you loved this recipe, Kayla!


This is a great recipe! My family loves it and I have made it once a week for At least a month!

    It’s the easiest weeknight meal ever! Right? Super excited to hear that you and your family enjoy this recipe so much, Riki! Thanks 🙂

Any other TWeaks for using a crick pot?

    Hi Kate! Follow the directions the same, except put the chicken and potatoes in your slow cooker and cook for about 3-4 hours on high or 4-6 on low!


I just made this and it completely rocked. Thank you!

    Awesome job, Lindsay!

I have bone in chicken breast. How should i adjust the tIme? (Sorry for all caps)

    Hi Trish- you will definitely need a few extra minutes.. I don’t know exactly how many but I’d start with an additional 5 minutes at first. I haven’t tried this recipe with bone in, so I can’t say for sure at this time! Definitely keep me posted!

You say use reMaining parmesAn cheese, iS it used in the recipe before that?

    Thanks for pointing out that typo, Kathy- it’s fixed!

Hi. I would like to double this recipe in my 8 quart. Should i increae time and if So, for how long? TY

    You shouldn’t need to increase the cooking time. Keep in mind that the time it takes to reach full pressure will be a bit longer since you have a greater volume of food in your cooker!