Instant Pot chicken and potatoes is the ultimate solution for a delicious and hassle-free dinner. Imagine serving perfectly tender chicken and fluffy potatoes, cooked simultaneously in a single pot! This incredibly simple method also works wonderfully in your Ninja Foodi or any electric pressure cooker. If you’re looking to shave significant time off our popular Slow Cooker Chicken Thighs and Potatoes recipe, this is the perfect healthy, quick-cooking alternative you’ve been searching for.
Have you experienced the magic of cooking Instant Pot chicken and potatoes together? It’s genuinely satisfying when your main protein and a comforting side dish come out perfectly cooked at the same time. This ingenious approach truly transforms dinner prep, making it one of our favorite easy Instant Pot recipes here at The Typical Mom. This article contains affiliate links to products we recommend.
Mastering the One-Pot Chicken and Potatoes Pressure Cooker Recipe
The concept of a truly integrated one-pot meal, where your main course and side cook together, is a game-changer. For years, many home cooks, myself included, prepared chicken thighs, breasts, and potatoes in a pressure cooker separately. It wasn’t until a while ago, after gaining confidence with pressure cooking, that the idea of cooking them simultaneously became a widely adopted, celebrated method. Now, it’s not just a possibility—it’s a must-try for its incredible convenience and delicious results!
You don’t necessarily need an Instant Pot brand appliance to achieve this culinary feat. Whether you own a Crockpot Express or a Ninja Foodi, this recipe is incredibly adaptable. As long as you’re using an electric pressure cooker equipped with a high-pressure function, you’re perfectly set to create this amazing meal.
Essential Tips for Pressure Cooking Success
If you’re new to the world of pressure cooking, welcome! We offer a wealth of easy one-pot meal recipes designed to simplify your cooking experience. To get you started on the right foot, here are a few fundamental tips:
- Make sure to Bookmark our InstaPot recipes page. We consistently add new and exciting recipes each week to keep your meal rotation fresh!
- Then, PRINT this essential resource: our comprehensive Instant Pot cooking times cheat sheet. It will be your invaluable guide for understanding precisely how long various meats, vegetables, and beans need to cook in your pressure cooker for perfect results every time.
- I HIGHLY recommend you consider investing in this non-stick inner pot. It dramatically minimizes sticking and simplifies cleanup, making your pressure cooking experience even more enjoyable.
- While you should always understand how to deglaze a pressure cooker after sautéing to prevent a “burn” notice, this superior non-stick liner significantly reduces common issues associated with food adhering to the bottom of the pot.
For your reference, the Instant Pot model I personally use for all my recipe creations, including this one, is a versatile 6-quart capacity unit. Its consistent performance makes it a kitchen staple.
Choosing Your Chicken and Vegetables for Ninja Foodi & Pressure Cookers
When it comes to selecting your chicken, both medium-sized breasts and chicken thighs work wonderfully, though I must confess, dark meat is my undeniable favorite. Chicken thighs are often more economical, boast superior tenderness, and are inherently packed with a richer, more robust flavor. That said, I’m always practical: whatever chicken cut is on sale or needs to be used from my fridge is the “winner winner chicken dinner” choice!
Should you wish to incorporate more vegetables into this hearty dish, opt for firmer varieties that can withstand the pressure cooking time without turning mushy. Peeled and cut into large chunks, carrots are an excellent choice, as their density allows them to cook perfectly alongside the chicken and potatoes. Green beans also hold up well. However, it’s wise to steer clear of more delicate vegetables like broccoli or zucchini, as they tend to become overcooked and unappetizingly mushy under high pressure.
Cooking Instant Pot Frozen Chicken and Potatoes
Don’t fret if your chicken is frozen; this recipe can still be a success! If you only have frozen chicken thighs in your Instant Pot, that’s perfectly acceptable. The key is to ensure your chicken pieces are separated, not frozen together in a large block. If they are clumped, simply run them under cool water just long enough to pry them apart. This crucial step ensures even cooking and helps the chicken reach a safe internal temperature throughout. You’ll want to adjust cooking times slightly; refer to our detailed guide linked here for specific timings when cooking from frozen.
Key Ingredients for Your Flavorful Meal
Crafting this delightful Instant Pot meal requires a selection of fresh ingredients and staple pantry items. Here’s what you’ll need to create a dish bursting with flavor:
- Boneless, skinless chicken thighs or breasts: These are convenient and cook up wonderfully tender.
- Chicken broth or stock: Essential for building flavor and creating the necessary pressure.
- Olive oil or avocado oil: For sautéing and adding richness.
- Red potatoes: My personal preference for their firm texture and subtle flavor; russet potatoes can also be used if you prefer a softer, fluffier texture.
- Minced garlic: A foundational aromatic we believe enhances almost every dish.
- Onions, sliced or diced: Adds a savory depth to the overall flavor profile.
- Salt and pepper: The basic, yet crucial, seasonings to enhance all flavors.
- Onion powder and garlic powder: Provide a concentrated, savory boost.
- Thyme and paprika: For aromatic warmth and a touch of color.
Customizing Your Instant Pot Chicken and Potatoes
One of the best aspects of this recipe is its versatility. You can easily tailor the seasonings to match your personal taste or dietary preferences. If you’re craving an exotic Indian flare, consider incorporating a robust curry seasoning blend. For a simpler, more classic taste, a mere sprinkle of salt, pepper, and garlic salt will do the trick. Feel free to experiment with a mixture of your favorite individual spices, or opt for a pre-blended seasoning mix from your local grocery store for ultimate convenience. The possibilities are endless!
Frequently Asked Questions About Chicken
Some people mistakenly believe chicken thighs are less healthy than breasts. However, both chicken thighs and breasts are excellent sources of lean protein and essential nutrients. They primarily differ in their fat content; thighs tend to have slightly more fat and calories, but this also contributes to their richer flavor and moisture. When consumed as part of a balanced diet, chicken thighs are a nutritious and delicious choice.
For safe consumption, all cooked chicken, including thighs, should reach an internal temperature of 165°F (74°C). The most accurate way to check this is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the chicken thigh, being careful to avoid touching the bone, as bones can give a false reading.
Pressure cooking is truly an unparalleled method for achieving incredibly moist and tender chicken every single time. The high-pressure environment infuses moisture and cooks the meat quickly, preventing it from drying out. Dark meat, like chicken thighs, naturally tends to be juicier than chicken breasts, making it a fantastic choice for tenderness. As for potatoes, I highly recommend red potatoes. They are a bit firmer than russets, maintain their shape beautifully under pressure, and offer a delightful flavor that complements the chicken perfectly. Keeping them slightly larger also helps them stay intact.
While you can certainly bake, pan-fry, smoke, or barbecue chicken, these methods often result in drier meat compared to the moisture-retaining power of a pressure cooker. For maximum ease and tenderness, I generally opt for boneless and skinless chicken thighs. However, if you’re prioritizing cost-effectiveness, bone-in, skin-on chicken is typically the most inexpensive option and can still yield delicious results with a slightly longer cooking time.
If you choose to use bone-in chicken thighs, you may need to add an additional 1-2 minutes to the pressure cooking time to ensure they are thoroughly cooked. Now, let’s dive into the step-by-step instructions for this fantastic Instant Pot chicken recipe.
Maximizing Flavor with Your Chosen Ingredients
The beauty of cooking at home lies in its adaptability. For this recipe, we’ve outlined a standard set of ingredients, but remember that the seasoned chicken can be adjusted precisely to your liking. Feel empowered to use what you already have on hand to make meal preparation as simple and efficient as possible. Our website is dedicated to sharing cheap Instant Pot recipes that our family genuinely loves, and we’re sure you share that same philosophy if you’re reading this right now. Happy cooking! 😉
Step-by-Step Guide: How to Cook Instant Pot Chicken Thighs and Potatoes
Follow these simple steps to create a delightful and tender one-pot meal:
- First, set your Instant Pot (or pressure cooker) to the “Saute” function and add a tablespoon or two of olive oil. Once the oil is hot, carefully add your chicken, which should be thoroughly seasoned on both sides.
- Allow the chicken to brown for approximately 3-4 minutes per side. This step is crucial for developing rich flavor and a beautiful crust. Once browned, remove the chicken and set it aside on a plate.
- Next, add the diced onions and minced garlic to the same pot. Sauté for about 2-3 minutes until the onions are softened and fragrant. Then, pour in a splash of chicken broth (about 1/4 cup) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This process, known as deglazing, adds incredible flavor and prevents a “burn” notice. Press “Cancel” to turn off the sauté function.
- Carefully layer the quartered potatoes over the cooked onion and garlic mixture. Place the browned chicken pieces on top of the potatoes. If you’re adding baby carrots, scatter them around the chicken and potatoes now.
- Pour the remaining chicken broth over all the ingredients in the pot.
- Securely close the lid of your pressure cooker and ensure the steam release valve is set to the sealing position.
- Select the “Pressure Cook” or “Manual” setting and set the cooking time to 8 minutes on high pressure.
- Once the cooking cycle is complete, allow the pot to naturally release the steam for 5 minutes. This natural release period is vital for keeping the chicken incredibly moist and tender.
- After 5 minutes of natural release, carefully move the steam release valve to the venting position for a quick release of any remaining pressure. Once the float valve drops, you can safely open the lid. Remove the chicken and potatoes, and serve immediately!
I used to rely heavily on my slow cooker, but a few years ago, I discovered the magic of this “multi-cooker pot.” Now, even if I completely forget to prep dinner in the morning, I can simply toss all the ingredients in, and a delicious, home-cooked meal emerges in a fraction of the time. It’s truly a lifesaver!
Essential Pressure Cooking Tips for Best Results
- High pressure is your friend: For approximately 90% of all pressure cooker recipes, including this one, cooking on high pressure is the standard setting for optimal results.
- Natural Release for Tender Meats: When cooking meat, allowing for a natural pressure release (or at least a partial natural release as in this recipe) is almost always the best approach. This slow decrease in pressure helps to maintain the tender juiciness of the meat, allowing the fibers to relax and reabsorb moisture.
Another crucial tip for ensuring your chicken stays wonderfully juicy is to let it rest for at least 5 minutes after removing it from the pot and before slicing. This resting period allows the juices to redistribute throughout the meat. If you cut into the chicken immediately, those precious juices will leak out onto your cutting board, leaving you with drier meat much more quickly.
Tips for Keeping Chicken Breast Moist When Cooking
While chicken thighs are naturally juicier, you can absolutely keep chicken breasts moist and flavorful in the Instant Pot. A simple yet effective technique is to rub the chicken breast with a little olive oil or avocado oil before seasoning it. This applies to virtually any cut of chicken. Not only does the oil help to lock in more of the natural moisture during cooking, but it also creates a surface for your salts, herbs, and spices to adhere to, ensuring every bite is bursting with flavor.
When you follow the suggested cooking times and techniques, the end result will be a dish where both the chicken and potatoes are wonderfully tender and incredibly flavorful. Remember to ensure your meat pieces aren’t excessively thick to guarantee even cooking throughout. Before serving, you can always brush or pour a little extra sauce, gravy, or even a simple fresh herb mixture on top to elevate the dish further.
Storing and Reheating Leftover Potatoes Safely
Proper storage is key to enjoying your leftovers. When stored correctly in airtight containers, cooked potatoes will typically last for 3 to 5 days in your refrigerator. For the best texture and flavor, it’s always advisable to consume them sooner rather than later.
Is it Safe to Reheat Potatoes in the Microwave?
Yes, it is generally safe to reheat potatoes in the microwave, provided they were refrigerated promptly after cooling and not left on the countertop for longer than 1 hour. To restore their moisture and enhance their flavor, consider adding a small pat of butter or a drizzle of olive oil on top before microwaving. This helps prevent them from drying out and ensures a more enjoyable texture.
Creative Ideas for Leftover Chicken and Potatoes
Don’t let any delicious leftovers go to waste! Here are some fantastic ways to transform your Instant Pot chicken and potatoes into exciting new meals:
- You can easily repurpose any remaining chicken into one of our many leftover chicken recipes, perfect for a quick lunch or another dinner.
- The diced potatoes from this meal are ideal for mashing! Simply reheat and mash them with a little butter, milk, and seasonings for a comforting side dish the next day.
- Alternatively, portion out what you didn’t eat into an airtight bag and use it to create our incredibly simple chicken pot pie recipe. It’s a heartwarming and delicious way to enjoy your leftovers!
Before you dive into the recipe below, don’t forget to bookmark our site! We’re constantly adding new and exciting Instant Pot recipes each week, ensuring you always have fresh ideas for delicious, easy meals.
Instant Pot Chicken and Potatoes
Justine
15 mins
8 mins
6
Comment
Print Recipe
Equipment
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1 pressure cooker
Ingredients
- 8 chicken thighs, boneless, skinless
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1/2 tsp thyme
- 1 tsp onion powder
- 1 onion , sliced
- 1 tbsp minced garlic
- 3/4 c chicken broth
- 6 medium red potatoes, quartered
- 1 c baby carrots, optional
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Instructions
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Combine salt, pepper, paprika, thyme, and onion powder. Season both sides of the chicken thighs thoroughly. Add olive oil to your Instant Pot and select “SAUTE” on HIGH. Once the oil is hot, carefully place the seasoned chicken thighs into the Instant Pot.
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Cook the chicken on each side for about three minutes to achieve a nice browning and seal in the flavors. Remove the chicken from the pot and set it aside on a clean plate. Next, add the sliced onions and minced garlic to the Instant Pot. Cook for about three minutes, stirring occasionally, until the onions soften and become fragrant.
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Pour in the chicken stock. Using a wooden spoon, frequently scrape the bottom of the pot to loosen any browned bits that may have accumulated during sautéing. This deglazing process is crucial for preventing a “burn” notice and adds rich flavor to your dish.
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Once the mixture comes to a gentle boil, press “CANCEL” to turn off the sauté function on your Instant Pot.
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Carefully add the quartered potatoes to the pot, followed by the browned chicken thighs on top. Close the lid of your Instant Pot and ensure the steam release valve is set to the sealing position. Select “PRESSURE COOK” (or “Manual” on some models) and set the cooking time to 8 minutes on HIGH pressure.
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When the pressure cooking cycle is complete, allow the Instant Pot to naturally release pressure for 5 minutes. After this partial natural release, carefully perform a quick release of any remaining pressure by moving the steam release valve to the venting position. Once the float valve drops, it’s safe to open the lid and serve your delicious meal!
Video
Watch a video tutorial for this recipe here!
Nutrition
Calories: 573kcal,
Carbohydrates: 37g,
Protein: 29g,
Fat: 35g,
Saturated Fat: 8g,
Cholesterol: 148mg,
Sodium: 651mg,
Potassium: 1336mg,
Fiber: 4g,
Sugar: 4g,
Vitamin A: 297IU,
Vitamin C: 22mg,
Calcium: 39mg,
Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Entree, Main Course
American
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