Name: Instant Pot Chicken and Potatoes
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 pieces boneless, skinless chicken breasts (about 1 to 1.25 lb total) (Thighs can be used; add 1–2 minutes of cook time if bone-in.); 1 teaspoon ranch seasoning (store-bought or homemade); 4 medium potatoes (Yukon Gold or red potatoes work well) (Russets will break down more; Yukon Golds hold shape and become creamy.); 1/2 cup grated Parmesan cheese (Swap Pecorino Romano for a sharper flavor or leave it off for a dairy-free version.); 1 cup chicken broth (Use low-sodium if you’re watching salt; reduce added salt if using very salty broth.); Salt and freshly ground black pepper, to taste

I’ve made this Instant Pot chicken-and-potatoes combo dozens of times when I needed a fast, comforting dinner with minimal hands-on work. It’s an all-in-one, weeknight-friendly meal where tender chicken, hearty potatoes, and a salty sprinkle of Parmesan finish in under 30 minutes. If you like one-pot dinners that clean up quickly and feel like home, this is the kind of recipe you’ll reach for again and again — much like other simple comfort recipes such as comforting chicken soup with potatoes.

Why you’ll love this dish

This recipe hits a lot of useful marks: it’s fast, budget-friendly, kid-friendly, and uses pantry staples. The Instant Pot steams the chicken and potatoes together so flavors meld, and the Parmesan melts into the potatoes for a lightly cheesy finish without extra fuss. It’s perfect for busy weeknights, small family dinners, or when you want something reliable and simple to batch-cook.

“A no-fuss, comforting weeknight winner — juicy chicken, soft potatoes, and just enough cheesy flavor without any heavy lifting.”

Because the method is straightforward, it’s also a great base for variations (add herbs, swap cheeses, or toss in veggies) and fits weeknight schedules where you want a hot plate on the table fast. If you like one-pot poultry dinners, you might also enjoy this cozy Crock Pot Chicken and Rice for slow-cooker nights.

Step-by-step overview

Before you start: this recipe is essentially seasoning the chicken, adding broth to the pot, stacking the potatoes on top, sprinkling cheese, and pressure-cooking for 10 minutes. You’ll do a quick release, check temperatures, and serve. Expect about 10 minutes active prep, 10 minutes pressure-cooking, and a few minutes to rest and plate — total time under 30 minutes.

What you’ll need

2 boneless, skinless chicken breasts (about 1 to 1.25 lb total)
1 teaspoon ranch seasoning (store-bought or homemade)
4 medium potatoes (Yukon Gold or red potatoes work well)
1/2 cup grated Parmesan cheese
1 cup chicken broth
Salt and freshly ground black pepper, to taste

Notes and substitutions:

Chicken: thighs can be used; add 1–2 minutes of cook time if bone-in.
Potatoes: russets will break down more; Yukon Golds hold shape and become creamy.
Broth: use low-sodium if you’re watching salt; if using very salty broth, reduce added salt.
Cheese: swap Pecorino Romano for a sharper flavor or leave it off for a dairy-free version.

Step-by-step instructions

Pat the chicken breasts dry with paper towels. Season both sides with the ranch seasoning and sprinkle with salt and pepper.
Pour 1 cup of chicken broth into the Instant Pot insert. This prevents burning and creates steam for pressure cooking.
Place the seasoned chicken breasts in a single layer at the bottom of the pot.
Cut the potatoes into roughly 1–1½-inch pieces. Pile them on top of the chicken so they steam above the meat.
Evenly sprinkle 1/2 cup grated Parmesan over the potatoes. This adds saltiness and a light crust.
Close and seal the lid. Set the valve to “Sealing” and cook on High Pressure for 10 minutes.
When the cook cycle finishes, perform a Quick Release (QR) to release the steam immediately.
Open the lid and check with an instant-read thermometer: the chicken should reach 165°F. Pierce a potato to ensure it’s tender.
Serve immediately, spooning some of the pan juices over the chicken and potatoes for added flavor.

Best ways to enjoy it

Serve this straight from the pot with a simple green side salad for brightness. Pairing ideas:

Steamed green beans or sautéed spinach for color and nutrients.
A crisp Caesar or mixed greens salad cuts through the richness.
Warm crusty bread or dinner rolls to soak up pan juices.
For a more complete plate, add a spoonful of Dijon mustard or a drizzle of flavored olive oil.

Plating tip: place a chicken breast down, mound the potatoes beside or on top, then spoon a little of the cooking liquid and melted Parmesan over everything.

Storage and reheating tips

Refrigeration:

Cool leftovers to room temperature, then refrigerate in an airtight container within 2 hours.
Use within 3–4 days.

Freezing:

Freeze cooked chicken and potatoes in a sealed container or freezer bag for up to 2–3 months. Label with the date.

Reheating:

Microwave: reheat covered in 30–60 second intervals until hot.
Oven: bake at 350°F in a covered dish until heated through (about 15–20 minutes).
Stovetop: reheat gently in a skillet with a splash of broth to rehydrate the potatoes.

Food safety reminder: always reheat until the internal temperature reaches 165°F.

Helpful cooking tips

Even thickness: if the chicken breasts vary in thickness, pound them slightly so they cook evenly.
Size the potatoes consistently so they finish at the same time.
Don’t skip the broth — the Instant Pot needs liquid to build pressure and prevent the burn notice.
If your Parmesan seems to clump on top, toss the potatoes once after opening to distribute melted cheese and juices.
For extra flavor, add a minced garlic clove to the broth or sprinkle chopped fresh parsley before serving. Also check this honey garlic chicken for another quick flavor-packed weeknight option.

Creative twists

Italian herb: replace ranch seasoning with Italian seasoning and finish with fresh basil.
Lemon-parmesan: add 1 tablespoon lemon zest to the potatoes and a squeeze of lemon before serving.
Creamy version: stir in 1/4 cup sour cream or cream cheese after cooking for a creamier sauce.
Veg-forward: add baby carrots or halved Brussels sprouts on top with the potatoes.
Low-carb swap: replace potatoes with cauliflower florets and reduce pressure time to 6–7 minutes.

Common questions

Q: Can I use frozen chicken breasts?
A: Yes, but increase cooking time by 2–3 minutes and ensure the breasts are not stacked. Check the internal temperature — it must reach 165°F.

Q: My Instant Pot gave a burn notice — what went wrong?
A: Burn notices often happen when there’s not enough liquid or food is stuck to the bottom. Always add at least 1 cup of broth and layer the chicken first so potatoes aren’t pressed against the bottom.

Q: Can I double this recipe?
A: You can double the ingredients as long as you don’t exceed the pot’s max fill line. Cook time stays the same, but quick release may take a bit longer to fully depressurize.

Q: Is 10 minutes enough time for both chicken and potatoes?
A: For 1–1½-inch potato pieces and average boneless chicken breasts, 10 minutes at high pressure yields tender potatoes and fully cooked chicken. Always verify with a thermometer.

Q: How can I make this dairy-free?
A: Omit the Parmesan and add extra seasoning (smoked paprika or nutritional yeast for a savory note). Use a little olive oil for richness if desired.

Conclusion

This Instant Pot Chicken and Potatoes recipe is a practical, comforting weeknight solution that delivers tender chicken and soft, flavorful potatoes with minimal cleanup. If you want inspiration for similar one-pot meals or alternate pressure-cooker techniques, this Instant Pot Chicken and Potatoes – Creme De La Crumb version shows a slightly different take, and this Instant Pot Chicken and Potatoes • Dishing Delish post offers extra serving ideas. Try the basic method once, then tweak seasonings to make it your go-to quick dinner.