4.9 from 1,270 votes
Instant Pot Chicken and Potatoes
This Instant Pot Chicken and Potatoes recipe features boneless skinless chicken breasts and baby potatoes seasoned with garlic powder, herbs, and Ranch seasoning. The ingredients cook under pressure in chicken broth to yield tender, flavorful chicken and perfectly cooked potatoes. Finished with Parmesan cheese, the dish offers a savory combination of juicy chicken, soft potatoes, and herbaceous seasonings in a convenient one-pot meal.
Prep Time
10 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
4
servings
Calories:
419 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 419
% 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.