The instant pot chicken and potatoes recipe below gives you a full weeknight dinner from one pressure cooker with almost no cleanup. Bone-in chicken thighs and cubed russet potatoes pressure cook together in a seasoned broth, then the liquid reduces into a light pan gravy. You get soft, fluffy potatoes and juicy chicken without standing at the stove.
This version uses pantry spices and a short natural release so the meat stays moist. The potatoes break down just enough at the edges to thicken the broth while keeping a firm bite in the center. It’s a practical meal when you want something hot and filling but don’t have time for multiple pans. If you enjoyed this, our about us is worth trying next. Making this instant pot chicken and potatoes at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Instant Pot Chicken And Potatoes
- One pot means fewer dishes and less time cleaning up after dinner.
- Bone-in thighs stay juicy under pressure better than lean breast meat.
- The broth turns into a quick gravy with no extra roux or cornstarch step.
- From raw ingredients to plates in about 35 minutes including pressure time.
- Simple spices keep it family friendly while still tasting like a real dinner.
Ingredients You’ll Need
- 2 lbs bone-in, skin-on chicken thighs (about 4 pieces) – skin crisps under the broiler later.
- 1.5 lbs russet potatoes, peeled and cut into 1.5-inch cubes – hold shape under pressure.
- 1 tbsp olive oil – used to brown the chicken and build flavor.
- 1 cup low-sodium chicken broth – base for the cooking liquid and gravy.
- 1 tsp salt – seasons meat and potatoes evenly.
- 1/2 tsp black pepper – mild heat and aroma.
- 1 tsp garlic powder – even garlic flavor without burning fresh cloves.
- 1/2 tsp paprika – color and light sweetness.
- 1/2 tsp dried thyme – earthy note that pairs with poultry.
- 1 small onion, sliced – softens into the broth for sweetness.
- 2 tbsp butter – stirred in at the end for a glossy finish.
Ingredient Substitutions
Russet potatoes: Replace with an equal weight of Yukon Gold potatoes cut to the same 1.5-inch size. Yukon Golds have a waxier texture and will stay firmer with a creamier center after pressure cooking. They also release less starch, so the gravy will be slightly thinner and you may want to reduce it a minute longer. The flavor is a bit more buttery than russet. The instant pot chicken and potatoes works well for weeknight cooking when time is limited.
Bone-in chicken thighs: Swap for 2 lbs boneless, skinless thighs to cut about 3 minutes off the pressure time. Boneless pieces cook faster and won’t give you the same rendered skin, so skip the broiler step and expect a softer surface. The meat stays tender but lacks the roasted note from browning skin-on pieces first. Storing leftover instant pot chicken and potatoes correctly keeps it tasting good for days.
Chicken broth: Use an equal amount of vegetable broth if you want a lighter base. Vegetable broth is less rich, so add 1 tsp of poultry seasoning to keep the savory depth. The gravy will taste cleaner and slightly sweeter from the vegetable stock notes. For the best results with this instant pot chicken and potatoes, read through all the steps before starting.
Butter: Replace the 2 tbsp butter with 2 tbsp olive oil for a dairy-free finish. Oil won’t add the same silky mouthfeel or help the gravy cling, so the sauce will feel lighter. You lose a little gloss but the dish stays balanced. For another easy option, check out our beef hotpot soft.
Step-by-Step Instructions
- Pat the chicken thighs dry and season both sides with salt, pepper, garlic powder, paprika, and thyme. Heat medium-high heat on the Instant Pot using the Saute mode and add olive oil.
- Place chicken skin-side down and brown for 4 minutes until the skin is golden and crispy. Flip and brown the second side for 2 minutes, then remove to a plate.
- Add sliced onion to the pot and cook on medium heat for 3 minutes until softened and lightly browned at the edges. Pour in chicken broth and scrape the bottom with a spoon to loosen browned bits.
- Add potato cubes to the broth and set the chicken on top, skin-side up. Lock the lid, set valve to sealing, and cook on high pressure for 12 minutes.
- Let the pot sit for a 10-minute natural release, then move the valve to venting to release remaining pressure. Open the lid carefully away from your face.
- Remove chicken to a broiler-safe dish and broil for 3 minutes if you want crispier skin. Stir butter into the potato broth until melted and the liquid looks glossy.
Pro Tips
Dry the chicken well before browning so the skin actually crisps instead of steaming in its own moisture. A wet surface lowers the pan temperature and you’ll lose the roasted flavor base.
Cut potatoes to a uniform 1.5-inch size so they finish at the same time. Smaller cubes turn to mush under 12 minutes of pressure while larger ones stay raw in the center.
Use the natural release to let the meat fibers relax and reabsorb juice. A quick release shoots steam through the chicken and can make the thighs stringy.
For a thicker gravy, mash a few potato edges against the pot after cooking and stir. The released starch binds the broth without any flour, as explained in this pressure cooker guide.
Common Mistakes to Avoid
Skipping the browning step leaves the dish tasting flat because you miss the fond that builds the broth. Always brown on medium-high heat before pressure cooking.
Overfilling the pot with too many potatoes raises the liquid line and can trigger a burn warning. Keep the total to 1.5 lbs so the broth stays below the max fill line.
Cutting the natural release short makes the chicken dry since the muscle hasn’t reabsorbed its juices. Wait the full 10 minutes before venting.
Serving Suggestions
Spoon the potatoes and gravy into shallow bowls and lay the chicken on top so the skin stays crisp. A side of stewed potatoes works if you want extra starch on the table.
Add a simple green vegetable like steamed green beans to balance the plate. For a lighter meal, pair with chicken goujons as a separate crunchy option for kids.
Storage and Reheating
Cool the chicken and potatoes within 2 hours and store in an airtight container for up to 4 days in the fridge. The gravy thickens cold and loosens again when reheated.
Reheat in a covered skillet on medium-low heat until the chicken reaches an internal temperature of 165°F. You can also microwave in 1-minute bursts, stirring the potatoes between each.
This dish freezes for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating to keep the potato texture from breaking.
Recipe Variations
Lemon Herb Version
Add the zest of 1 lemon and 1 tbsp fresh rosemary to the broth before pressure cooking. The citrus cuts the richness and the gravy takes on a bright, piney note. Expect a lighter finish that pairs well with roasted asparagus.
Smoky Paprika Version
Increase paprika to 1.5 tsp and add 1/2 tsp smoked salt to the seasoning mix. The potatoes pick up a campfire-like depth and the chicken skin browns darker. This version suits baked caesar chicken fans who like bold spice.
Creamy Mushroom Version
Stir 1 cup sliced mushrooms into the pot with the onion and swap 1/4 cup of broth for cream. The mushrooms add umami and the cream makes the gravy coat the potatoes heavily. Use creamed potatoes as a side if you want double the comfort.
Potato-Free Low-Carb Option
Replace potatoes with 1.5 lbs cubed cauliflower and cut pressure time to 6 minutes. Cauliflower softens faster and absorbs the broth without starch. The result is a lighter bowl with the same seasoned chicken on top.
Instant Pot Chicken And Potatoes
Description
This Instant Pot chicken and potatoes recipe delivers a full weeknight dinner from one pressure cooker with almost no cleanup. Bone-in chicken thighs and cubed russet potatoes cook together in a seasoned broth that reduces into a light pan gravy for juicy meat and fluffy potatoes.
Ingredients
Instructions
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Season the chicken
Pat the 2 lbs bone-in, skin-on chicken thighs dry with paper towels so the skin will crisp rather than steam. Season both sides evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp dried thyme until the surfaces are coated with the spice mix.
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Brown the chicken
Heat the Instant Pot on medium-high heat using the Saute mode and add 1 tbsp olive oil until it shimmers. Place the chicken skin-side down and brown for 4 minutes until the skin is golden and crisp, then flip and brown the second side for 2 minutes; remove to a plate and set aside.
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Soften the onion
Add the 1 small onion, sliced to the pot and cook on medium heat for 3 minutes, stirring occasionally. The onion should be softened and lightly browned at the edges, releasing a sweet aroma into the oil and fond.
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Deglaze with broth
Pour in 1 cup low-sodium chicken broth and scrape the bottom with a spoon to loosen the browned bits stuck to the pot. This step builds the seasoned cooking liquid and prevents a burn warning during pressure cooking.
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Add potatoes and chicken
Add the 1.5 lbs russet potatoes, peeled and cut into 1.5-inch cubes to the broth and set the browned chicken on top, skin-side up. The potatoes should be mostly submerged and the chicken elevated so the skin stays dry for later crisping.
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Pressure cook
Lock the lid and set the valve to sealing, then cook on high pressure for 12 minutes. The pot will come to pressure and the timer starts once sealed; the potatoes will be tender at the edges with a firm center.
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Natural release
Let the pot sit for a 10-minute natural release so the chicken fibers relax and reabsorb juice, then move the valve to venting to release remaining pressure. Open the lid carefully away from your face once the float valve drops.
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Broil and finish
Remove chicken to a broiler-safe dish and broil for 3 minutes if you want crispier skin, watching closely until the surface is deep golden. Stir 2 tbsp butter into the potato broth until melted and the liquid looks glossy; confirm chicken reaches 74°C / 165°F internal before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 8g40%
- Cholesterol 120mg40%
- Sodium 620mg26%
- Total Carbohydrate 28g10%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cool the chicken and potatoes within 2 hours and store in an airtight container for up to 4 days in the fridge; the gravy thickens cold and loosens when reheated.
- Reheating: Reheat in a covered skillet on medium-low until the chicken reaches 74°C / 165°F, or microwave in 1-minute bursts, stirring potatoes between each; do not reheat the same portion more than once.
- Serving tip: Spoon potatoes and gravy into shallow bowls and lay chicken on top; a side of stewed potatoes works if you want extra starch.
- Pro tip: Dry the chicken well before browning so the skin crisps instead of steaming, and keep potato size uniform at 1.5-inch for even cooking.
