Instant Pot Chicken and Potatoes
A comforting, fuss-free dinner that comes together quickly in the Instant Pot. Tender chicken, tiny potatoes, and a savory, garlic-kissed pan sauce all made in one pot. Simple ingredients with everyday flavors, designed for weeknights when you want dinner on the table without the hassle.
Ingredients
- 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.