With ranch seasoning mix, sour cream, onions, and spices, this Instant Pot Chicken and Potatoes is an easy and delicious dinner! With this dinner is ready in just 3 simple steps.
In today's post we will make instant pot chicken thighs and potatoes. This comforting and family-friendly recipe is easy to make, comforting, and delicious. Read on to learn how to make the dish, common Q & A's, and more.
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Get excited because I have another quick and easy dinner recipe for you today! The kind of reliable recipe that takes only 10 minutes of active cooking time and can feed even the hungriest of families.
This pressure cooker chicken and potatoes is a winner, folks! All of the ingredients are easy-to-find and whole foods based (use natural Ranch dressing mix or a homemade seasoning mix if you're concerned about preservatives), not to mention the chicken is melt-in-your-mouth tender and the flavors are top notch.
This recipe easily doubles (see my notes below), is great for meal prep, and is the definition of a hands-off one pot recipe. With only 10 minutes of active cooking time and an easy clean-up, this family-friendly dinner is what weeknight mealtime dreams are made of!
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Let's chat chicken and potatoes in the Instant Pot!
- Tender & juicy - if you are looking for juicy and tender chicken, look no further than this instant pot chicken thighs recipe! Already more tender from a higher fat content, pressure cooker chicken thighs virtually melt when you cut into them. They're juicy and full of flavor. Making chicken thighs in the Instant Pot is one of my favorite ways to enjoy this cut of chicken!
- No fuss - this recipe takes only 5-10 minutes of active cooking time. The pressure cooker does the rest of the work. I like to add this meal to the pressure cooker 30 minutes before I wrap up work for the day. Then, dinner is ready when we are!
- Quick - this pressure cooker chicken recipe takes only 15 minutes of pressure cooking time (plus pressurizing and de-pressurizing time). It's a great dinner for those busy weeknights when the family is hungry but you're short on cooking time.
- Perfectly seasoned - ranch dressing mix, salt, onion powder, and garlic powder perfectly season the recipe, making it comforting, creamy, and satisfying.
- White or yellow onion
- Golden baby potatoes - or baby Yukon gold potatoes
- Boneless skinless chicken thighs
- Ranch dressing mix - often found in the salad dressing or seasoning aisles of the grocery store
- Onion powder
- Garlic powder
- Low sodium chicken broth
- Sour cream - full fat is best but reduced fat also works
- Grated parmesan cheese (to garnish)
- Chicken - if you'd rather make Instant Pot chicken breasts and potatoes you can easily substitute boneless and skinless chicken breasts for the thighs. The breasts will be tender but won't be as juicy as the chicken thighs.
- Potatoes - cubed Yukon gold or golden potatoes can substitute for the baby potatoes. Cut the potatoes into large, 2-inch chunks and follow the recipe as directed.
- Sour cream - 2% or full fat Greek yogurt can work in place of the sour cream in a pinch.
- Broth - vegetable broth can replace the chicken broth, though the flavor will be slightly different.
How to cook chicken and potatoes in the Instant Pot...
- Add the onions, potatoes, and chicken thighs to the Instant Pot. Sprinkle with salt, ranch dressing mix, onion powder, and garlic powder. Gently stir to combine.
- Pour the chicken broth over the chicken and potatoes. Gently stir to combine. Lock on the Instant Pot lid and pressure cook on high.
- Quick release the pressure. Stir the sour cream into the chicken and potatoes. Serve the chicken and potatoes with grated parmesan cheese to serve.
- Chicken - this recipe works best with fresh (not frozen) chicken thighs. Defrosted chicken thighs work just as well. Special note: this recipe has not been tested with frozen chicken thighs, so I cannot recommend making this recipe with them.
- Save time by using hot chicken broth. This will help the chicken and vegetable mixture come to pressure quicker. I recommend heating the broth up while you slice the onions and stir together the veggies and chicken.
- Doubling the recipe. This recipe can easily be doubled. Just multiply the ingredients by 2 and follow the directions as listed. The cooking time does not need to be adjusted; the pressure cooker will naturally adjust the time it takes to come to pressure to accommodate the extra ingredients.
Pressure cook chicken and potatoes for 17 minutes in the Instant Pot. Quick-release the pressure before removing the lid.
Yes, you definitely can cook raw chicken with potatoes. Just wash your cutting board and cooking service well after handling the chicken and pressure cook the chicken and potatoes together.
Serve this chicken with steamed broccoli, air fryer green beans, and sautéed zucchini and yellow squash for a complete meal. If you are extra hungry, you can also serve these chicken thighs and potatoes over steamed rice.
Leftover chicken keeps covered in an airtight container in the refrigerator for 3-4 days. It can be frozen in a freezer-safe container for 2-3 months.
This recipe is naturally gluten-free and processed sugar-free. To make this recipe dairy-free, use dairy-free ranch seasoning mix and dairy-free sour cream.
Tools needed to make this recipe:
- Cutting board
- Chef knife
- Measuring cups & spoons
- Instant Pot or other pressure cooker
- Silicone spatula
More easy Instant pot recipes:
- Instant Pot Baby Potatoes
- Instant Pot BBQ Chicken
- Instant Pot Bolognese Sauce
- Instant Pot Meatballs
- Instant Pot Turkey Chili
- Instant Pot Chicken Tacos
- Instant Pot Pineapple Chicken & Rice
- Instant Pot Colorado Pork Green Chili
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With ranch seasoning mix, sour cream, onions, and spices, this Instant Pot Chicken and Potatoes is an easy and delicious dinner! This recipe makes the most tender chicken in only 3 simple steps!
- 1 medium white or yellow onion, sliced
- 1 ½ lb. golden baby potatoes, washed
- 1 ½ lbs. boneless skinless chicken thighs
- ½ teaspoon salt
- 1, 1 oz. package ranch dressing mix
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- Grated parmesan cheese to garnish
- Add the onions, potatoes, and chicken thighs to the bowl of the Instant Pot (or other pressure cooker). Sprinkle the chicken and vegetables with the salt, ranch dressing mix, onion powder, and garlic powder. Gently stir to combine.
- Stir the chicken and vegetables in the seasonings. Pour the chicken broth over the seasoned chicken and potatoes. Gently stir to combine. Lock on the Instant Pot lid and pressure cook on high for 17 minutes.
- Quick release the pressure from the Instant Pot. Stir the sour cream into the chicken and potatoes. Season with additional salt and pepper to taste and serve the chicken and potatoes with grated parmesan cheese to serve.
1. Leftover chicken keeps covered in an airtight container in the refrigerator for 3-4 days. It can be frozen in a freezer-safe container for 2-3 months.
Amount Per Serving Calories 432Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 181mgSodium 945mgCarbohydrates 36gFiber 4gSugar 4gProtein 40g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.