Instant Pot Chicken and Potatoes
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Servings 4 servings
Calories
Equipment
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.