If you’re scrolling for a weeknight winner, you’ve found it. This Instant Pot Chicken and Potatoes is simple, satisfying, and reliable. It doesn’t demand fancy ingredients or kitchen theater. It gives you a glossy, garlic-scented pan sauce, tender chicken, and potatoes that melt in your mouth—without turning your kitchen into a chaos zone. And yes, it’s the kind of dish you’ll reach for again and again, especially when you want something comforting without spending the evening hovering over a stove.

Let’s talk about why this dish works. The Instant Pot does the heavy lifting, letting you sear the chicken to brown notes, soften the onion, and then finish everything in one pot with a small amount of broth. The result is flavorful, with a neat balance of savory, a touch of sweetness from the onion, and a gentle herb kick from paprika and thyme. It’s the kind of recipe that feels like a hug, but you can pull together in 30 minutes, start to finish.

Ingredients for this Instant Pot Chicken and Potatoes

1 lb boneless skinless chicken thighs
1 lb baby potatoes, halved
1 medium onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon paprika
1/2 teaspoon dried thyme

Instructions

Season the chicken generously with salt, pepper, paprika, and thyme. Let it rest for a few minutes while you prep the other ingredients.
Set the Instant Pot to sauté. Add the olive oil and sear the chicken on both sides until it’s lightly browned. You don’t need to cook it all the way through; we’ll finish it in the pot.
Remove the chicken and add the chopped onion to the pot. Sauté for 2–3 minutes, until it starts to soften and pick up a touch of color. Add the garlic and cook another 30 seconds.
Return the chicken to the pot along with the halved potatoes. Pour in the chicken broth. Give everything a gentle stir to combine.
Lock the lid in place, set the steam valve to sealing, and cook on high pressure for 8 minutes. When the timer goes off, quick-release the pressure or let it natural release for 5 minutes, then vent carefully.
Carefully open the lid. If you want a thicker sauce, switch to the sauté function and simmer for a few minutes while the potatoes finish mashing a little in the sauce. Taste and adjust salt if needed.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Note: If your potatoes are on the larger side, consider cutting them a bit smaller to ensure they cook through in the same timeframe as the chicken.

Nutritional information

This recipe yields about four servings. Per serving, you’re looking at approximately 420 calories, with a balance of protein, carbohydrates, and a modest amount of fat. If you want to tweak the nutrition, you can trim the olive oil a little, use skin-on chicken thighs for extra moisture, or reduce the potatoes slightly if you’re watching carbs.

Frequently asked questions

Can I use chicken breasts instead of thighs?

Yes. If you use boneless, skinless chicken breasts, you’ll want to shorten the cooking time a touch to avoid drying them out. Try 6 minutes on high pressure, then quick-release. Check that the potatoes are tender; if not, give it a few more minutes with natural pressure release.

What if I don’t have baby potatoes?

Regular potatoes work fine. Cut them into bite-sized chunks so they cook evenly with the chicken. If you’re using larger potatoes, cube them to about 1-inch pieces for quicker, uniform cooking.

Can I add other vegetables to this dish?

Absolutely. Carrots or green beans can be added, but keep in mind they’ll need to cook in the same time frame. Add firmer veggies first, and more delicate greens at the end if you like. You’ll want roughly equal layering to keep everything from overcrowding the pot.