Instant Pot Chicken and Potatoes
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
419 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Potatoes
Description
Instant Pot Chicken and Potatoes combines seasoned boneless skinless chicken breasts with baby potatoes tossed in olive oil and a mixture of garlic powder, thyme, basil, oregano, and Ranch seasoning. The chicken broth added to the pressure cooker ensures moist cooking. The chicken cooks on the bottom submerged in broth, while the potatoes steam on top, resulting in tender meat and potatoes.
The seasoning blend brings a balance of savory, herby, and slightly tangy flavors from the Ranch mix, complemented by the Parmesan cheese sprinkled on top after cooking. This finishing touch adds a mild sharpness and richness that enhances the overall taste.
The recipe allows flexibility in cooking time, with 15 minutes suitable for medium-large chicken breasts and shorter times for smaller portions. After quick release, the chicken and potatoes are drained and plated, making a practical dinner option. Garnishes like chopped thyme or parsley can be added for freshness.
Ingredients
- 4 chicken breast boneless skinless
- 2 pounds baby potato red or gold
- 3 tablespoons olive oil
- 1 ½ teaspoons salt or to taste
- ½ teaspoon black pepper or to taste
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- 2 tablespoons + 2 teaspoons dry Ranch seasoning divided
- 1 cup chicken broth
- 3 tablespoons Parmesan Cheese grated
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
- Adjust pressure cook time based on chicken breast size: about 15 minutes for medium-large breasts, and reduce to 10 minutes for smaller breasts or fewer pieces.
- Cut potatoes into pieces no thicker than 1 inch to ensure even cooking within the pressure cooker timeframe.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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