Instant Pot Chicken and Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
730 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 uses simple yet flavorful ingredients to create a comforting, hearty meal. The chicken breasts and baby potatoes are coated with olive oil and salt and pepper, then seasoned with garlic powder, onion powder, smoked paprika, dried Italian herbs, basil, oregano, and ranch seasoning for layered savory notes. After browning the chicken to add a caramelized crust, the potatoes and chicken broth are added, and all is pressure cooked until tender.
The pressure cooking method softens the potatoes thoroughly and locks moisture into the chicken, providing juicy breast meat. The combination of spices, especially the ranch seasoning mixed with Italian herbs and smoked paprika, offers a balanced depth of flavor. Parmesan cheese added at the end brings a nutty, salty finish while fresh parsley adds brightness as a garnish.
This dish can be served as a one-pot meal, especially convenient for weeknight dinners where minimal cleanup is desired. The hearty protein and starchy potatoes make it filling while the flavorful herb blend reduces the need for additional side dishes.
Ingredients
- 4 chicken breast boneless and skinless
- 2 pounds baby potato
- 4 tablespoons olive oil
- 1 1/2 teaspoons salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon italian herb blend dried
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 2 tablespoons ranch seasoning dry
- 1 1/2 cups chicken broth
- 1 1/2 cups Parmesan Cheese grated
Instructions
- In a large bowl add chicken, potatoes, olive oil, salt and pepper, toss well.
- Add the rest of the seasonings and toss well to combine.
- Click on saute on the IP, add more olive oil, and tilt the pot to distribute it evenly.
- Once the oil is hot, brown the chicken breasts on all sides. Set aside.
- Add the chicken broth and scrape the bottom well of any bits that stuck to it.
- Next add the potatoes and top with the chicken.
- Lock the lid and turn the vent to the sealed position.
- Pressure cook on HIGH for 10-15 minutes, if the potatoes and chicken are too thick pressure cook for 15 minutes.
- Once the cooking time is finished, do a "Quick Pressure Release".
- Open the lid and use a slotted spoon to transfer the chicken and potatoes to a large serving platter.
- Sprinkle with more Ranch seasoning, parmesan cheese, and garnish with chopped fresh parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 43g | 14% |
| Protein | 68g | 136% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 178mg | 59% |
| Sodium | 2045mg | 85% |
| Potassium | 1948mg | 41% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 659IU | 13% |
| Vitamin C | 54mg | 60% |
| Calcium | 479mg | 48% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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