Instant Pot Chicken and Potatoes

Name: Instant Pot Chicken and Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 2 pounds baby red or gold potatoes; 3 tablespoons olive oil; 1 ½ teaspoons salt; ½ teaspoon pepper; 1 teaspoon garlic powder; 1 teaspoon dried thyme; ½ teaspoon dried basil; ½ teaspoon dried oregano; 2 tablespoons + 2 teaspoons dry Ranch seasoning; 1 cup chicken broth; 3 tablespoons grated Parmesan cheese

User Reviews

4.9

2,241 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
419 kcal
Course
Main Course
Cuisine
American

Instant Pot Chicken and Potatoes

Daniel Levine

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This is hands down the BEST Instant Pot Chicken and Potatoes recipe you'll ever try. Juicy ranch-seasoned chicken breast and parmesan potatoes cooked in 30 minutes in your pressure cooker - it doesn't get easier than this!

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Ingredients

Servings

4 boneless skinless chicken breasts
2 pounds baby red or gold potatoes
3 tablespoons olive oil
1 ½ teaspoons salt or to taste
½ teaspoon pepper or to taste
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
2 tablespoons + 2 teaspoons dry Ranch seasoning divided
1 cup chicken broth
3 tablespoons grated Parmesan cheese

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Instructions

In a large bowl toss chicken and potatoes in the olive oil, then season with salt and pepper. Stir together garlic powder, thyme, basil, oregano, and 2 tablespoons of the Ranch seasoning. Sprinkle over the chicken and potatoes, tossing to distribute the ingredients as evenly as possible.
Add chicken broth to the instant pot/pressure cooker, then place chicken in the broth, and top with the potatoes. Place the lid on in the locked position and turn the vent to the sealed position. Set pressure cooker to "pressure cook" for 10-15 minutes. (see note)
Once the cook time is finished, do a "quick release" by turning the vent to the venting position. Once float valve has dropped, remove the lid. Drain the pressure cooker or use a slotted spoon to transfer chicken and potatoes to a large platter.
Sprinkle with Ranch seasoning and parmesan cheese and garnish with chopped thyme or parsley if desired before serving.

Notes

Cook time: I used four medium-large chicken breasts at 15 minutes. If you are using fewer than four chicken breasts, or small chicken breasts, you should reduce your cook time to 10 minutes and be sure your potatoes are cut into pieces that are no thicker than 1 inch at any one place.

Nutrition Information

Show Details

Calories 419kcal (21%) Carbohydrates 41g (14%) Protein 30g (60%) Fat 15g (23%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 76mg (25%) Sodium 1290mg (54%) Potassium 1442mg (41%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 84IU (2%) Vitamin C 50mg (56%) Calcium 88mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 419 kcal

% Daily Value*

Calories	419kcal	21%
Carbohydrates	41g	14%
Protein	30g	60%
Fat	15g	23%
Saturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	76mg	25%
Sodium	1290mg	54%
Potassium	1442mg	31%
Fiber	5g	20%
Sugar	2g	4%
Vitamin A	84IU	2%
Vitamin C	50mg	56%
Calcium	88mg	9%
Iron	3mg	17%