Instant Pot Chicken and Potatoes—an easy dump and go meal of seasoned chicken and tender potatoes. Throw in some baby carrots or cauliflower florets if you’d like too.
If you want the SLOW COOKER Chicken and Potatoes recipe it’s in the notes section of the recipe card below.
Instant Pot Chicken and Potatoes
This recipe came from a member of the 365 Days of Instant Pot Facebook group several months ago. I am sorry to say I couldn’t track down the post so I can’t give the person credit. It’s an easy dump and go type of one pot meal with lots of flavor from seasonings you probably already have in your cupboard. I had everything I needed at home to make this recipe. Try it for dinner this week, I think you’ll really enjoy it!
Chicken: I used chunks of boneless, skinless chicken breasts that were raw. A more flavorful option would be to use bite-size chunks of boneless, skinless chicken thighs. Another option is raw chicken tenderloins. Unfortunately for this recipe you cannot use frozen chicken as it will not cook at the same rate as the potatoes.
Potatoes: I used the gourmet medley potatoes from Costco. They are small red and yellow potatoes that are the size of a ping pong ball. If you want you can use larger potatoes but you may need to cut them into quarters. Russet potatoes can be used but I prefer the red and yellow potatoes, personally.
Add in vegetables: To add a little more color try adding in some baby carrots. Reduce amount of potatoes to compensate for the amount of vegetables you add in or increase seasonings a bit. Another vegetable that would work okay is cauliflower florets. Not many others would hold up to the 5 minutes under pressure.
Ranch dressing seasoning mix: I buy the big jar of Hidden Valley Ranch Dressing Mix at Costco. I use it in a lot of recipes like chicken ranch rice, beef and cheddar ranch potatoes, mashed ranch potatoes, chicken bacon ranch pasta and mashed ranch cauliflower. If you want you can make your own homemade ranch dressing mix. Here’s how:
Homemade Ranch Dressing Mix
- 1/3 cup dry buttermilk powder
- 3 Tbsp parsley flakes
- 2 1/2 tsp garlic powder
- 2 1/2 tsp onion powder
- 2 tsp dried minced onion
- 2 tsp dried dill weed
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
Run all the ingredients through a blender or food processor. Pulse about 10 times until all the granules are the same consistency. Store in an airtight container.
Try these other chicken and potato Instant Pot recipes…
Instant Pot Lemon Herbed Chicken And Red Potatoes
Instant Pot Chicken Asparagus Potato Dinner
Instant Pot Chicken Veggie Korma
Want more tried and true Instant Pot recipes?
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Instant Pot Chicken and Potatoes
- Prep Time: 10 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 35 minutes
- Yield: 6 servings 1x
An easy dump and go meal of seasoned chicken and tender potatoes. Throw in some baby carrots or cauliflower florets if you’d like too.
- 1/4 cup olive oil
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 2 Tbsp dry ranch dressing seasoning
- 1 tsp kosher salt
- 1 1/2 pounds boneless skinless chicken breasts, cut into chunks or chicken tenderloins
- 1 1/4 pounds baby red and gold potatoes, cut in half
- 1 cup chicken broth
- In a large bowl stir together the olive oil, pepper, garlic powder, thyme, basil, oregano, ranch dressing mix and kosher salt. Add in the chicken and potatoes and toss until they are coated with the oil and seasonings.
- Pour 1 cup chicken broth into the bottom of the Instant Pot liner. Then add the potatoes and chicken into the pot.
- Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Scoop chicken and potatoes onto serving dishes and enjoy!
You can add in carrots or cauliflower florets too. Reduce amount of potatoes to compensate for the amount of vegetables you add in or you may need to increase seasonings a bit.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Slow cooker directions: For the crockpot version use whole chicken breasts or thighs instead of cutting them up into chunks. You can also use bone-in chicken pieces successfully. In your crockpot stir together the olive oil, pepper, garlic powder, thyme, basil, oregano, ranch dressing mix and kosher salt. Add in the chicken and potatoes and toss until they are coated with the oil and seasonings. Pour in the chicken broth. Cover and cook on low for 4-6 hours.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I have trouble with my hands due to Parkinson’s. In order to avoid peeling potatoes (wife does not like the skins.), can I use canned potatoes?
Yes I think that would be fine!
Oh yum! This is delicious! I did add a little more chicken broth and made a nice slurry! So easy to make! I will definitely make it again! Thanks Karen for another winner!
Thanks so much Debbie! I appreciate the 5 star review 🙂
Toni Compola says
What do you do if you’re chicken is frozen and you don’t have the time to thaw it out?
I usually put it in the microwave for 3-4 minutes
jeannie clark says
How do change recipe if I use thighs with bone in?
I’d just add a couple minutes to the pressure cooking time.
My family really enjoyed this meal! It was quick and easy to make. Thank you!
Glad to hear it Alicia! Did Ryan eat it with some packet gravy?
Had good flavor, but will use less water next time. I added baby carrots to it. It makes more like 4 servings vs. 6 servings.
Lucie Kempton says
This is a keeper! Easy and so good!
Glad you hear you liked it 😊
I absolutely Ioved this recipe – could not stop eating. Because I used 2 lbs of chicken I added baby carrots without reducing the potatoes. I did add a bit more of the spices to compensate for the extra chicken and carrots. You’ll want some crusty french bread or ciabatta to soak up the flavorful juices…so yummy.
I will definitely make this again, but will probably reduce the cook time to 4 minutes. The carrots and potatoes were a bit too soft. I might also make a gravy out of the juices.
Sounds like a great version Debra!! And I love the idea of bread.
If you double recipe do you cook the same amount of time? Thanks
Yes typically. Here are the rules: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
If I don’t have the ingredients to make Ranch seasoning or have ranch seasoning, can I use 2TBSP of ranch dressing?
It definitely won’t be the same but you can try it!
James Pierson says
Karen you keep giving all these good recipes but leave us half blind by not stating the pressure at which to cook the meal only the time. CAN YOU PLEASE PROVIDE THE PRESSURE HIGH OR LOW it makes a difference!
It’s always high 🙂
Kathleen Long says
That was sooooooo good, I’ll make it again tomorrow! Absolutely DELICIOUS!!!
Yay! Glad you liked it!
Thanks for sharing recipe, can’t wait to try. Just as an FYI, most dry buttermilk powders say to refrigerate after opening. I usually just use regular dry milk powder in my mixes since it is more shelf stable.
Oh cool, I didn’t know that!
My family loved this meal. I followed your suggestion about adding carrots as well as adding more seasoning if we increased veggies (I also added a little more chicken). When your kids ask you to make sure and save the recipe you know you you won the dinner jackpot!! Thanks for such a great recipe.
Good! Glad the kids liked it! That always makes me feel good.
i use my own spice i like fresh ones, i got a little herb garden,
the taste was mmmm can regiment
Fun! I love fresh herbs.
Turned out fabulous! I used my own ranch seasoning mix and had enough liquid the pot after cooking to thicken into a sauce with a little cornstarch after removing the chicken and potatoes.
Thanks for a quick and easy dinner!!
Glad you liked it Traci!
I have the 8 quart Instant Pot Plus. When your recipes say add one cup water or broth, do I always need to add 1/2 cup more? I’ve been using it since Christmas of 2018 and I love it. Your recipes are my to go list. Thanks.
Not always, but most of the time. If there are moisture releasing ingredients like chicken you may not need to add extra liquid.
Naomi Winkel says
I put Italian dressing from the bottle over chicken and potatoes. I put my crockpot express on for 20 minutes and push the release pressure after that. We eat this meal at least once a week. I used boneless chicken and chicken legs and they both work great. I usually serve a toss salad with this.
Sounds great! Thanks for sharing!