If you’re looking for a quick and comforting weeknight dinner, this Instant Pot Chicken and Potatoes is exactly what you need. Juicy ranch-seasoned chicken breasts and buttery parmesan potatoes cook together beautifully in just one pot—no fuss, no complicated prep, just a cozy meal the whole family will love.
Why This Recipe Works
- Quick & Easy. Everything cooks together in 30 minutes, including prep and pressure release.
- Flavor-Packed. Ranch seasoning and parmesan give this dish a bold, savory taste with just a handful of ingredients.
- Minimal Cleanup. One pot, one pressure cycle, and dinner is done.
- Family-Friendly. Simple ingredients and familiar flavors make it a hit with kids and adults alike.
Ingredients You’ll Need
- 1–1½ lbs boneless skinless chicken breasts
- 1½ lbs baby potatoes (halved or quartered if large)
- 2 tablespoons olive oil
- 1 packet ranch seasoning mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup grated parmesan cheese
- Salt and pepper, to taste
- 1 cup chicken broth or water
How to Make Instant Pot Chicken and Potatoes
Step 1: Prep the Ingredients
Pat the chicken dry and season with ranch seasoning, garlic powder, onion powder, salt, and pepper. Toss the halved potatoes in olive oil, salt, pepper, and parmesan.
Step 2: Layer in the Instant Pot
Add 1 cup of chicken broth to the bottom of the pot. Place the seasoned chicken breasts in a single layer, then top with the seasoned potatoes.
Step 3: Pressure Cook
Seal the lid and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes, then do a quick release for any remaining steam.
Step 4: Finish and Serve
Open the lid and check that the chicken is cooked through (internal temp should be 165°F). If you want a golden top, pop the chicken and potatoes under the broiler for 2–3 minutes. Serve hot with extra parmesan or chopped fresh parsley if desired.
Tips & Substitutions
- Chicken thighs: Use boneless, skinless thighs and reduce cook time to 8–10 minutes.
- Frozen chicken: Thaw slightly for seasoning to stick. Increase cook time to about 20 minutes.
- Cheese: Feel free to swap parmesan for shredded cheddar or mozzarella for a cheesy twist.
- Extra veggies: Add chopped carrots or green beans on top before sealing the pot.
What to Serve With It
This dish is already a complete meal, but here are some great sides if you want to round it out:
- Steamed or roasted broccoli
- Lemon garlic asparagus
- A crisp garden salad
- Dinner rolls or crusty French bread
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, just cut them into bite-sized chunks so they cook evenly.
Can I make this in a slow cooker?
Absolutely. Add everything to the slow cooker and cook on low for 4–6 hours or high for 3–4 hours, until the chicken is cooked through and the potatoes are tender.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.
Can I make this ahead of time?
Yes! You can prep everything and store it in the fridge for up to 24 hours before cooking. Or make a double batch and portion it out for meal prep.
Final Thoughts
This Instant Pot Chicken and Potatoes is one of those go-to meals that saves the day when you’re short on time but still want a hearty, home-cooked dinner. It’s simple, satisfying, and packed with flavor—everything you want in a weeknight recipe. Once you make it, it’s sure to become a regular on your dinner rotation.
Instant Pot Chicken and Potatoes
If you’re looking for a quick and comforting weeknight dinner, this Instant Pot Chicken and Potatoes is exactly what you need.
Ingredients
- 4 boneless skinless chicken breasts
- 2 pounds baby red or gold potatoes
- 3 tablespoons olive oil
- 1 ½ teaspoons salt - or to taste
- ½ teaspoon pepper - or to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 tablespoons + 2 teaspoons dry Ranch seasoning - divided
- 1 cup chicken broth
- 3 tablespoons grated parmesan cheese
Instructions
- In a large bowl toss chicken and potatoes in the olive oil, then season with salt and pepper. Stir together garlic powder, thyme, basil, oregano, and 2 tablespoons of the Ranch seasoning.
- Sprinkle over the chicken and potatoes, tossing to distribute the ingredients as evenly as possible.
- Add chicken broth to the instant pot/pressure cooker, 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 pressure cooker to "pressure cook" for 10-15 minutes.
- Once the cook time is finished, do a "quick release" by turning the vent to the venting position.
- Once float valve has dropped, remove the lid. Drain the pressure cooker or use a slotted spoon to transfer chicken and potatoes to a large platter.
- Sprinkle with Ranch seasoning and parmesan cheese and garnish with chopped thyme or parsley if desired before serving.
Notes
- Cook time: I used four medium-large chicken breasts at 15 minutes. If you are using fewer than four chicken breasts, or small chicken breasts, you should reduce your cook time to 10 minutes and be sure your potatoes are cut into pieces that are no thicker than 1 inch at any one place.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 424Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 107mgSodium 1341mgCarbohydrates 27gFiber 3gSugar 2gProtein 42g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.