These Instant Pot Chicken and Potatoes are perfect for when you need a quick and easy dinner! You'll love these super juicy chicken breasts and tender potatoes. It's ready in less than 40 minutes, most of which is hands off!
Instant Pot Chicken and Potatoes
If you're a meat and potatoes guy or gal, you'll love making this easy chicken and potatoes recipe in your Instant Pot!
Chicken and potatoes are pantry staples and make a healthy killer combination for a weeknight dinner. You can make this meal fast and easy using your pressure cooker.
Why you'll love this easy instant pot chicken recipe
- It's gluten-free! There is no need to worry about running into any pesky gluten in this recipe. Chicken and potatoes are naturally free of gluten.
- This meal is high in protein. Chicken breasts are a great source of lean protein.
- It's easy for meal prepping. If you need a simple, budget-friendly recipe for meal prepping, look no further. Just double the recipe for four delicious grab-n-go lunches.
Ingredients
- russet potatoes
- boneless skinless chicken breast
- avocado oil
- seasonings: salt, pepper, fresh garlic
- chicken broth (or stock or bone broth)
Tips & Tricks
- If you are new to using an instant pot, read the manual to ensure you understand how to use it properly. Even if you are an instant pot virtuoso, give the manual a look through; you might learn something that ups your game.
- Never stuff your instant pot. It's important not to overfill it to ensure even pressure and proper cooking. There is a max fill line in the inner pot, make sure you don't fill above that. Plus the more food you have in it, the longer it will take to come up to pressure.
- For a little extra flavor, you can try browning your chicken breasts first, either in a pan with oil or some instant pots have a browning option.
- Don't forget to wash your potatoes! You can pour 2-3 tablespoons of white vinegar in a bowl of warm water and soak the potatoes for a few minutes, then rinse them under the tap while scrubbing them with your hands.
Tools to make this easy recipe
How to make instant pot chicken and potatoes?
- Cut the potatoes in chunks (cut them in half long ways and then cut them into thirds)
- In a medium bowl add the chicken breasts, avocado oil, salt, pepper, and minced garlic. Coat chicken evenly with oil and spices.
- Place the chunks of potatoes in the bottom of the Instant Pot (no trivet needed). Place the chicken on top of the potatoes.
- Next, add the chicken broth.
- Place the lid on the Instant Pot, and make sure the knob is set to seal. Cook on Manual, high pressure for 15 minutes.
- Once the timer goes off, perform a natural pressure release for 5 minutes and then manually remove the rest of the pressure.
- Remove the lid from the Instant Pot and let the chicken rest for 5 minutes before slicing
Stovetop Directions
If you don't have an instant pot, you can use your stovetop for this recipe.
First, bring a large pot of water to a boil. Once boiling, carefully add the potatoes to the water and boil for 15 minutes. The potatoes are done when they can be easily pierced with a fork. Drain and set aside.
Heat a small amount of oil in a frying pan on medium heat. Lightly pound the chicken breast with a meat tenderizer or a rolling pin until ¾ inch thick. Dry the chicken breast with a paper towel and season.
Add the seasoned breasts to the hot frying pan. Cook covered until golden brown on each side and the thermometer reads 165 degrees internal temperature in the thickest part of the chicken.
If the outside is browning too quickly and the inside is not cooked, add ¼ cup of water to the pan and cover until the inside is thoroughly cooked.
Once the chicken is done, let it rest for five minutes before slicing. Then, plate the chicken and potatoes and serve them immediately.
Substitutions
Avacado oil is a heat-stable cooking oil making it a healthier choice for frying, but it can be substituted with any high-heat-stable oil like safflower or olive oil.
What to serve with chicken breast
The great thing about chicken is that it goes with any side dish. If you're not feeling potatoes, you can go for a less starchy option like Air Fryer Parmesan Asparagus or Instant Pot Cauliflower.
It also goes well with Air Fryer Brussel Sprouts and Cilantro Lime Cauliflower Rice.
How to store
- Store leftovers in a glass container for up to five days.
How to reheat
You can reheat your left overs in the oven at 350 degree on a baking sheet for 10-15 minutes or until the internal temperature reaches 165 degrees.
For a quicker option, reheat in a microwave safe container for 3-5 minutes or until the internal temperature reaches 165 degrees.
FAQs
Yes, keep everything in the instant pot recipe the same except the cooking time. You can set the slow cooker to high for two to three hours or until the internal temerature of the thickest part of the chicken reads 165 degrees and the potatoes can be easily pierced with a fork.
Yes, thaw the chicken in the fridge for at least 24 hours, thaw it under cold running water in a bowl in the kitchen sink, or just cook it frozen but the cook time will take longer. Try an extra ten minutes.
Yes, you can keep the same cook time but the instant pot will take longer to come to pressure and make sure you don't surpass the max fill line.
NEVER use quick release when cooking any kind of meat! It’s a sure fire way to make your meat come out tough!
Of course! You can even try my Instant Pot Chicken Thighs and Rice or Easy Instant Pot Shredded Chicken Thighs.
You can but fresh chicken tenderloins cook faster than chicken breasts, so the potatoes won't be done if you cook them together. To avoid this, try cooking them seperately or using frozen tenders as they will take longer to cook (this method may require trial and error).
More Chicken Instant Pot Recipes
If you loved this Instant Pot Chicken Breasts and Potatoes Recipe, check out these other recipes.
- Instant Pot Chicken and Mushrooms
- Instant Pot Chicken Thighs and Rice
- Instant Pot Shredded Chicken Breast
- Instant Pot Frozen Shredded Chicken Breasts
- Easy Instant Pot Shredded Chicken Thighs
Instant Pot Chicken and Potatoes
Equipment
- Instant Pot
Ingredients
- 5 russet potatoes small
- 2 chicken breast boneless skinless
- 1 tablespoon avocado oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic minced
- 1 cup chicken broth or stock or bone broth
Instructions
- Cut the potatoes in chunks (cut them in half long ways and then cut them into thirds)
- In a medium bowl add the chicken breasts, avocado oil, salt, pepper, and minced garlic. Coat chicken evenly with oil and spices.
- Place the chunks of potatoes in the bottom of theInstant Pot (no trivet needed). Place the chicken on top of the potatoes.
- Next add in the chicken broth.
- Place the lid on the Instant Pot, make sure the knob is set to sealed. Cook on Manual, high pressure for 15 minutes.
- Once the timer goes off, perform a natural pressure release for 5 minutes and then manually remove the rest of the pressure.
- Remove the lid from the Instant Pot and let the chicken rest for 5 minutes before slicing.
Notes
Nutrition
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