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Instant Pot chicken and potatoes meal served with herbs and spices

Instant Pot Chicken and Potatoes

A comforting one-pot meal featuring tender chicken breasts and hearty potatoes, finished with a sprinkle of Parmesan cheese, all cooked in under 30 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

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

Notes

Serve with a simple green side salad or crusty bread. Store leftovers in an airtight container; use within 3-4 days. For freezing, use sealed containers or bags for up to 2-3 months. Always reheat until internal temperature reaches 165°F.