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Instant Pot Chicken and Potatoes

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Chicken and potatoes is a classic meal. This recipe made that duo even better because it’s Instant Pot chicken and potatoes. The Instant Pot makes it possible to have this meal ready in 10-15 minutes. Time variation will depend on the size of chicken breasts you use.

Coat the chicken and potatoes first with some olive oil and season with salt and pepper. Then you coast them with a mixture of garlic powder, dried thyme, dried basil, and dry ranch dressing mix. This combination gives the chicken and potatoes great flavor.

Instant Pot Chicken and Potatoes | realmomkitchen.com

Next step is to add some chicken broth into the Instant Pot.

Add the chicken breast first, then place the potatoes on top of the chicken breasts. Then it is time to cook for the 10-15 minutes on high pressure.

Once the cooking is complete you remove the chicken and potatoes from the Instant Pot with a slotted spoon. Before serving you sprinkle it all with the remaining ranch dressing mix and parmesan cheese.

Now for the potatoes, I used fingerling potatoes. There was a combo at the store that included purple fingerling potatoes.

I loved them both. However, my husband and daughter did not like the flavor of the purple potatoes. Mini red or Yukon gold potatoes will also work.

Instant Pot Chicken and Potatoes | realmomkitchen.com

This isn’t per say a WW recipe but it does work for my weight loss plan. For me it was a total of 8 personal points for me.

This could even be less if potatoes are a 0 point food for you on your personal points. The chicken is so flavorful. You are gonna love this meal.

  • BONELESS SKINLESS CHICKEN BREASTS
  • FINGERLING POTATOES (OR MINI RED OR YUKON GOLD POTATOES)
  • OLIVE OIL
  • SALT & PEPPER
  •  GARLIC POWDER
  • DRIED THYME
  • DRIED BASIL
  • DRY RANCH MIX
  • DRIED OREGANO
  • CHICKEN BROTH
  • GRATED PARMESAN CHEESE
Instant Pot Chicken and Potatoes with Instant Pot in background

Is this recipe suitable for meal prepping?
Absolutely! This recipe is great for meal prepping. You can cook a large batch of chicken and potatoes and store them in separate containers for easy reheating throughout the week.

Can I add other vegetables to this Instant Pot Chicken and Potatoes dish?
Yes, you can add other vegetables such as carrots, green beans, or broccoli to customize the dish to your liking. Simply adjust the cooking time accordingly based on the vegetables you choose.

Can I make this recipe in a traditional slow cooker instead of an Instant Pot?
Yes, you can adapt this recipe for a slow cooker by adjusting the cooking time. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.

How do I prevent the potatoes from becoming mushy in the Instant Pot?
To prevent the potatoes from becoming mushy, make sure to cut them into evenly-sized pieces. Additionally, be careful not to overcook them; use a quick release of pressure once the cooking time is complete to prevent them from becoming too soft.

Instant Pot Chicken and Potatoes | realmomkitchen.com

Instant Pot Chicken and Potatoes

Real Mom Kitchen

Click here to get your WW Personal Points for this recipe.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Course chicken
Cuisine American
Servings 4 servings
Calories

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 lbs fingerling potatoes or mini red or Yukon gold potatoes
  • 3 Tbsp olive oil
  • 1 ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 2 Tbsp + 2 tsp dry Ranch seasoning – divided
  • 1 cup chicken broth
  • 3 Tbsp grated parmesan cheese

Instructions
 

  • In a large bowl, toss the chicken and potatoes with the olive oil, then season with salt and pepper. In a bowl, combine the garlic powder, thyme, basil, oregano, and 2 tablespoons of the Ranch seasoning. Sprinkle over the chicken and potatoes, toss to coat evenly.
  • Add chicken broth to the instant pot, 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 to “pressure cook” for 10-15 minutes depending on the size of your chicken breasts.
  • Once the cook time is finished, do a “quick release”. Transfer chicken and potatoes to a large platter with a slotted spoon.
  • Mix the remaining 2 tsp ranch seasoning and parmesan cheese together and sprinkle over the chicken and potatoes. Garnish with additional chopped thyme or parsley if desired before serving. Serves 4.
Tried this recipe?Let us know how it was!

This recipe is adapted from Le Creme de La Crumb.

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