A quick and comforting meal featuring juicy chicken and buttery, flavorful potatoes, all made in the Instant Pot.
Instant Pot Chicken and Potatoes: A Cozy Kitchen Adventure
There’s something truly special about the aroma of a home-cooked meal filling the kitchen, isn’t there? I still remember those rainy afternoons at my grandmother’s house, where the sound of simmering pots created a warm symphony that enveloped us like a cozy blanket. Today, I’m excited to share my rendition of one of those beloved family meals: Instant Pot Chicken and Potatoes. This dish brings back those nostalgic feelings while offering a modern twist, making it a quick yet satisfying dinner option for any day.
What Makes This Recipe Special
This recipe stands out not just for its comforting flavors but for the ease and speed that the Instant Pot provides. In just about 30 minutes, you can whip up juicy, tender chicken paired with buttery, flavorful potatoes. The secret is in the seasoning and the quick cooking time that locks in flavors while retaining a dreamy texture. You’ll find that each bite bursts with warmth, coaxing your taste buds into a state of calm satisfaction. Perfect for those busy weeknights or when you just want to treat yourself!
Ingredients
- 2 lbs chicken thighs (or breasts, skinless and boneless)
- 1.5 lbs baby potatoes (cut in half for even cooking)
- 1 cup chicken broth (or vegetable broth for a twist)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon paprika (smoked or sweet, your choice)
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or fresh if you have it!)
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
Optional notes: You can easily swap chicken for tofu for a plant-based version, and use any potatoes you have on hand, such as Yukon Gold, red potatoes, or even sweet potatoes for a touch of sweetness!
Cooking Instructions
Let’s dive into the cooking adventure.
Start by setting your Instant Pot to the sauté setting. Once it’s hot, drizzle in the olive oil and add the minced garlic. Stir it around for about a minute until it becomes fragrant—it’s like a warm hug for your senses!
Next, toss in your chicken, seasoned with paprika, onion powder, thyme, and a sprinkle of salt and pepper. Sauté those for just a couple of minutes until they get a little browned; this step really builds a flavorful base.
Add the baby potatoes into the pot, followed by the chicken broth. Give it all a gentle stir, ensuring the flavorful goodies are evenly mixed. Close your Instant Pot lid and set the valve to sealing. Let it cook on high pressure for 10 minutes.
Once the time is up, allow for a natural release for about 5–10 minutes before carefully switching the valve to venting to release any remaining pressure. Open the pot and inhale the comforting aroma—this is the moment!
Finally, if you wish, you can shred the chicken with two forks for a pulled chicken texture or simply serve the pieces as is. Garnish with fresh parsley for that pop of color.
Serving Suggestions
Family Style
Serve your Instant Pot Chicken and Potatoes directly from the pot for a family-style meal. Add a simple side salad for crunch, and don’t forget some good bread to soak up the tasty juices.
Meal Prep
This dish makes excellent leftovers and can be packed into containers for quick lunches. Simply reheat it in the microwave or on the stovetop.
Comfort Bowl
For a cozy twist, create comfort bowls by layering the chicken and potatoes over a bed of fluffy rice or quinoa. Add steamed veggies for a pop of color and nutrients!
Tips and Variations
If you’re eager to switch things up, consider these variations:
- Add veggies: Toss in some carrots, green beans, or peas for extra nutrition.
- Flavor variations: Experiment with different seasoning blends, like Italian or Cajun, to give it a new twist.
- Sweet potatoes: Using sweet potatoes instead of regular ones can add a touch of sweetness and pair beautifully with the savory chicken.
- Vegan option: Swap chicken for firm tofu and vegetable broth to keep the dish plant-based while maintaining its heartiness.
Q&A Section
What if I don’t have chicken thighs?
No worries! Chicken breasts work just as well. They may cook a little faster, so check them after 8–9 minutes.
Can I use frozen chicken?
Absolutely! You can use frozen chicken thighs or breasts, but add a couple of extra minutes to the cooking time.
What can I serve on the side?
This dish pairs beautifully with steamed broccoli, a crisp garden salad, or some crusty bread to soak up the delicious juices.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat in the microwave or on the stovetop.
Behind The Scenes
When I first attempted this recipe, I faced a little hiccup with the timing. I wanted tender chicken and perfectly cooked potatoes without the mushiness. After a few trials, I struck the right balance of cooking time and seasoning, discovering that the fragrant garlic and herbs really elevate the dish. It’s gratifying to be able to recreate those cherished family dinners in a fraction of the time!
Final Thoughts
Whether you’re enjoying a cozy family dinner, meal prepping for a busy week, or entertaining friends with comforting food, this Instant Pot Chicken and Potatoes dish has you covered. It’s easy to throw together and incredibly satisfying, warming both the belly and the heart.
Can’t wait for you to try it out! Let me know how yours turns out!
Main Ingredients
- 2 lbs chicken thighs (or breasts, skinless and boneless) Chicken breasts may cook faster.
- 1.5 lbs baby potatoes (cut in half for even cooking) Use any potatoes on hand for variation.
- 1 cup chicken broth (or vegetable broth) Vegetable broth for a plant-based option.
- 4 cloves garlic (minced) Fresh garlic adds a beautiful aroma.
- 2 tablespoons olive oil For sautéing the garlic and chicken.
- 1 teaspoon paprika Use smoked or sweet paprika based on your preference.
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or fresh if available)
- to taste Salt and pepper Adjust seasoning to your preference.
- for garnish Fresh parsley Add for color and freshness.
Preparation
Set your Instant Pot to the sauté setting and heat.
Drizzle in the olive oil and add the minced garlic. Stir until fragrant for about a minute.
Add the chicken, seasoned with paprika, onion powder, thyme, and a sprinkle of salt and pepper. Sauté until browned, about 2 minutes.
Add baby potatoes into the pot, followed by the chicken broth, and stir gently.
Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.
Once done, allow for a natural release for about 5–10 minutes before venting to release any remaining pressure.
Open the pot, and shred the chicken if desired, or serve whole. Garnish with fresh parsley.
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 2g
This dish is great as leftovers and can be served in various styles, such as family-style, in meal prep containers, or as comfort bowls with rice or quinoa.
