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

Prep Time 10 minutes

Cook Time 15 minutes

0 minutes

Total Time 40 minutes

Servings servings

Calories 419kcal

Author Tiffany

Ingredients

4 boneless skinless chicken breasts
2 pounds baby red or gold potatoes
3 tablespoons olive oil
1 ½ teaspoons salt or to taste
½ teaspoon pepper or to taste
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
2 tablespoons + 2 teaspoons dry Ranch seasoning divided
1 cup chicken broth
3 tablespoons grated parmesan cheese

Instructions

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.
Add chicken broth to the instant pot/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 10-15 minutes. (see note)
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.
Sprinkle with Ranch seasoning and parmesan cheese and garnish with chopped thyme or parsley if desired before serving.

Notes

Cook time: I used four medium-large chicken breasts at 15 minutes. If you are using fewer than four chicken breasts, or small chicken breasts, you should reduce your cook time to 10 minutes and be sure your potatoes are cut into pieces that are no thicker than 1 inch at any one place.

Nutrition