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–+ servings
Cooked and seasoned chicken breast with quartered potatoes on a white plate.
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Instant Pot Chicken and Potatoes

These Instant Pot Chicken and Potatoes are an easy weeknight dinner meal! Done in less than 40 minutes. Not only is this recipe high in protein, it’s also gluten-free.
Course Entree
Cuisine American
Keyword 4 oz chicken breast, instant pot, pressure cooker
Prep Time 5 minutes
Cook Time 15 minutes
Come to pressure time 12 minutes
Total Time 32 minutes
Servings 2 people
Calories 755kcal
Author Lara Clevenger, Registered Dietitian

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

This recipe may serve up to four people depending on the size of the chicken breasts. 

Nutrition

Calories: 755kcal | Carbohydrates: 99g | Protein: 60g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 1888mg | Potassium: 3103mg | Fiber: 7g | Sugar: 4g | Vitamin A: 79IU | Vitamin C: 34mg | Calcium: 96mg | Iron: 6mg