Servings
Font
Back
0 from 21 votes

Get the Recipe: Instant Pot Chicken Thighs and Potatoes

These Instant Pot chicken thighs and potatoes are incredibly tender and flavorful! This one pot meal is easy to make, quick, and great as leftovers. These pressure cooker chicken thighs and potatoes are a meal that the whole family will love!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 577 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 8 boneless skinless chicken thighs
  • 2 pounds baby red potatoes
  • 4 tbsp olive oil divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp sea salt
  • ½ tsp ground pepper
  • 1 tsp oregano
  • 2 cups chicken broth
  • 2 tbsp tapioca flour or cornstarch

Instructions

    Cup of Yum
  1. First, add chicken thighs and potatoes to a large mixing bowl.
  2. Drizzle with 2 tablespoons olive oil and sprinkle garlic powder, onion powder, sea salt, pepper and oregano on top.
  3. Toss until chicken and potatoes are covered in oil and seasonings.
  4. Press sauté on Instant Pot. Add in remaining 2 tablespoons olive oil.
  5. Once oil is hot, carefully place chicken thighs in pot. Sauté for 3 to 4 minutes before flipping. Sauté another 3 to 4 minutes.
  6. Press cancel. Add potatoes and chicken broth to pot. Secure lid and push top valve to sealing position.
  7. Pressure cook on high for 15 minutes. Allow pressure to release naturally for 5 minutes, then release remaining pressure manually.
  8. Use slotted spoon to remove chicken and potatoes to a plate.
  9. To make the gravy, press sauté. Sprinkle in tapioca flour and stir constantly, until mixture has thickened, about 3 to 4 minutes.
  10. If there are any clumps in the gravy, pour gravy through a strainer to remove them.
  11. Once gravy has thickened to your liking, pour over chicken and potatoes. Serve!

Notes

  • Boneless skinless chicken thighs are my favorite cut of chicken for this recipe.
  • See blog post above for using chicken breasts, frozen chicken, or bone in thighs.
  • If not searing the thighs, add 2 to 3 more minutes of pressure cooking time.
  • If potatoes are larger than 1 inch, cut into 1 inch cubes.
  • Whisk gravy constantly to prevent burning and to fully incorporate the tapioca flour.
  • Cornstarch may be used in place of tapioca flour (if not Paleo and Whole30).
  • If there are clumps of flour in your gravy, pour gravy through a strainer.
  • The longer the gravy cooks in the Instant Pot, the thicker it will become.
  • Store leftovers in the fridge for up to 4 days.

Nutrition Information

Calories 577kcal (29%) Carbohydrates 41g (14%) Protein 49g (98%) Fat 24g (37%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 215mg (72%) Sodium 964mg (40%) Potassium 1704mg (49%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 82IU (2%) Vitamin C 28mg (31%) Calcium 62mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 577

% Daily Value*

Calories 577kcal 29%
Carbohydrates 41g 14%
Protein 49g 98%
Fat 24g 37%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 215mg 72%
Sodium 964mg 40%
Potassium 1704mg 36%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 82IU 2%
Vitamin C 28mg 31%
Calcium 62mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.