Discover the ultimate weeknight solution with this incredibly flavorful and easy-to-prepare recipe for Instant Pot Chicken Thighs and Potatoes. This hearty, one-pot meal is designed for maximum taste with minimal effort, making it perfect for busy evenings or a comforting Sunday dinner with loved ones. Not only does it deliver a satisfying meal, but the generous portions ensure you’ll have delicious leftovers to enjoy throughout the week, making meal prep a breeze.
The Instant Pot electric pressure cooker has revolutionized home cooking, and this recipe for chicken thighs and potatoes exemplifies its magic. It’s an exceptionally easy and budget-friendly meal that comes together in a single pot. This not only dramatically cuts down on cleanup time – a definite win for any home cook – but also means you can have your dinner prepped and cooking in as little as 15 minutes. The beauty of combining all ingredients in the Instant Pot lies in how the flavors meld together under pressure, creating a deeply savory and cohesive dish that tastes like it took hours, not minutes. This method truly simplifies dinner time by a thousand percent!
If you’re a fan of convenient and delicious one-pot meals, explore some of our other popular Instant Pot recipes, including our Instant Pot Chicken and Sweet Potato Dinner, Instant Pot Whole Chicken and Potatoes, or Instant Pot Pork Chops and Rice. For this particular recipe, we keep things wonderfully straightforward: a quick sear on the chicken thighs to develop initial flavor, then everything else goes into the Instant Pot to let the pressure cooker work its culinary wonders.
Why This Instant Pot Chicken and Potatoes Recipe is a Must-Try
This Instant Pot Chicken Thighs and Potatoes recipe isn’t just another meal; it’s a smart choice for modern kitchens, offering a wealth of benefits that make it stand out:
- Budget-Friendly Protein: Chicken thighs are an economical powerhouse. They consistently offer a lower price per pound compared to chicken breasts or ground beef, making them a savvy choice for feeding a family without breaking the bank. Beyond the cost savings, their inherent richness translates to superior flavor in every bite.
- Effortless One-Pot Wonder: The true beauty of this recipe lies in its simplicity. Everything cooks together in a single pot. This translates directly to less time spent scrubbing dishes and more time relaxing, enjoying your meal, or tackling other tasks. It’s the ultimate solution for busy weeknights when cleanup is often the last thing you want to do.
- Consistently Moist and Tender Chicken: Unlike chicken breasts, which can easily dry out if slightly overcooked, chicken thighs are incredibly forgiving. Their higher fat content ensures they remain succulent and tender, even if they spend a little extra time in the Instant Pot. This makes them a reliable choice for beginners and experienced cooks alike. Explore other fantastic chicken thigh recipes like our Oven Baked Chicken Thighs, Keto Crockpot Chicken Thighs with Cabbage, or Air Fryer Chicken Thighs for more culinary inspiration.
- Nutrient-Rich and Wholesome: This dish combines protein-packed chicken with wholesome potatoes, offering a balanced meal that’s both satisfying and nutritious. It’s a fantastic way to get a complete dinner on the table without resorting to processed foods.
- Flavor Infusion: Cooking chicken and potatoes together in the Instant Pot allows the flavors to truly meld and deepen. The broth infuses into both the chicken and potatoes, creating a harmonious and comforting taste that’s greater than the sum of its parts.
Essential Ingredients for Instant Pot Chicken Thighs and Potatoes
A simple yet powerful combination of ingredients creates this flavorful and comforting meal. Here’s a closer look at what you’ll need and why each component is key:
- Boneless, Skinless Chicken Thighs: These are the star of our dish and truly the ideal choice for pressure cooking. Boneless thighs simplify eating and cooking, while skinless ensures you don’t end up with soggy skin, which tends to happen in the moist environment of the Instant Pot. The natural fat in the thighs keeps them incredibly moist and tender, even without the skin. If you can only find bone-in, skin-on thighs, simply remove the skin yourself before cooking, and the bone can be left in for added flavor, just ensure the internal temperature reaches 165°F.
- Red Potatoes: Red potatoes are chosen for their firm, waxy texture, which allows them to retain their shape beautifully even under high pressure. This prevents them from becoming mushy, ensuring a pleasant texture in the final dish. If you prefer a creamier potato, you can substitute yellow, gold, or even white potatoes; just be mindful that they might become slightly softer. Cutting them into uniform quarters ensures even cooking.
- Chicken Broth (Reduced Sodium): Chicken broth or stock is essential for creating the pressure in the Instant Pot and infusing the entire dish with a rich, savory base flavor. We recommend using reduced-sodium chicken broth. This gives you greater control over the overall saltiness of your meal. It’s always easier to add more salt to taste than to try and remove it once it’s too salty.
- Simple Seasoning (Salt, Pepper, Garlic Powder): A classic trio of salt, pepper, and garlic powder is all you truly need to bring out the natural deliciousness of the chicken and potatoes. These pantry staples provide a foundational savory profile that’s universally appealing. However, don’t hesitate to personalize your dish! Feel free to incorporate your favorite seasonings, such as paprika, onion powder, dried herbs like thyme or rosemary, or a touch of smoked paprika for an extra layer of flavor.
- Fresh Lemon: A squeeze of fresh lemon juice at the end is a game-changer for this comforting dish. The bright, acidic notes of the lemon cut through the richness of the chicken and potatoes, adding a wonderful pop of freshness and vibrancy that elevates the entire meal. It’s a simple garnish that makes a significant difference.
For the exact quantities and precise measurements of each ingredient, please consult the detailed recipe card conveniently located at the end of this post.
Step-by-Step Guide to Instant Pot Chicken Thighs and Potatoes
Creating this delicious Instant Pot Chicken Thighs and Potatoes meal is straightforward. Follow these simple steps for a perfect result every time:
Step One: Sauté the Chicken Thighs
Begin by pressing the “Sauté” button on your Instant Pot. Add the olive oil to the inner pot and allow it to heat for a few minutes until shimmering. Once hot, carefully place the boneless, skinless chicken thighs in a single layer at the bottom of the pot. Brown the chicken thighs on both sides for approximately 2 to 3 minutes per side. This crucial step develops a rich, golden crust and deepens the overall flavor of the dish, contributing to a more complex and satisfying taste. Remember, we are not cooking the chicken through at this stage, merely searing the exterior.
Step Two: Deglaze the Pot
Once the chicken thighs are nicely browned, press the “Cancel” button on your Instant Pot to turn off the Sauté mode. Carefully transfer the browned chicken to a clean plate and set it aside. Now, using a wooden spoon or a heat-resistant spatula, gently scrape any browned bits or fond from the bottom of the Instant Pot. This process, known as deglazing, is vital to prevent a “Burn” error and incorporates those delicious caramelized flavors into the broth.
Step Three: Layer the Ingredients
Into the deglazed Instant Pot, add the quartered red potatoes, followed by the chicken broth, garlic powder, sea salt, and ground black pepper. Give these a gentle stir to combine the seasonings and broth. Next, carefully arrange the browned chicken thighs on top of the potatoes. It’s important not to stir the chicken into the potatoes at this point, as layering helps ensure even cooking and prevents the chicken from sticking to the bottom.
Step Four: Pressure Cook to Perfection
Secure the lid on your Instant Pot, ensuring it is properly locked into place. Make sure the sealing valve is set to the “Sealing” position. Set the Instant Pot to cook at “High Pressure” for 8 minutes. This short cooking time is all it takes to render the chicken thighs incredibly tender and the potatoes perfectly cooked.
Step Five: Natural Release and Serve
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This “Natural Release” (NPR) step is important for tenderizing the chicken further and preventing the potatoes from bursting. After 10 minutes, carefully move the sealing valve to the “Venting” position to perform a “Quick Release” (QR) for any remaining pressure. Once the float valve drops, you can safely remove the lid. Transfer the perfectly cooked, juicy chicken thighs and tender potatoes to a serving dish, squeeze fresh lemon juice generously over the top, and serve immediately. Enjoy this delightful and fuss-free meal!
Expert Tips for Perfect Instant Pot Chicken and Potatoes
Elevate your Instant Pot Chicken Thighs and Potatoes from good to unforgettable with these helpful tips and tricks:
- Potato Prep Made Easy: Feel free to leave the skin on your red potatoes! Not only does it save time on peeling, but potato skins also contain valuable nutrients and add a rustic texture to the dish. Just make sure to wash them thoroughly before quartering.
- Smart Storage for Leftovers: Any leftover chicken and potatoes can be stored in an airtight container in the refrigerator for up to 4 days. This makes it an excellent meal prep option for lunches or quick dinners later in the week. Simply reheat gently in the microwave or on the stovetop until warmed through.
- Understanding Total Cook Time: When planning your meal, remember that the “total cook time” listed in recipes often includes more than just the pressure cooking duration. For this Instant Pot dish, the total time encompasses the initial prep time (chopping, searing), the time it takes for the Instant Pot to come up to pressure, the actual pressure cook time, and the natural pressure release (NPR) time. Anticipate around 10-15 minutes for the pot to build pressure before the 8-minute cooking cycle begins.
- Don’t Overcook During Sautéing: The initial sautéing of the chicken thighs is purely for browning and developing flavor on the exterior. There’s no need to cook the chicken all the way through at this stage. The Instant Pot will handle the thorough cooking during the pressure cycle, ensuring the chicken remains incredibly moist and tender.
- Ensure Food Safety: For peace of mind and food safety, especially when cooking chicken, it’s always a good practice to use an instant-read thermometer. Insert the thermometer into the thickest part of a chicken thigh (avoiding the bone, if present) to ensure it has reached an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). This confirms that your chicken is perfectly cooked and safe to eat.
- Vary Your Seasonings: While our basic seasonings are delicious, don’t hesitate to experiment. Add a pinch of dried thyme or rosemary for a more herbaceous profile, a dash of smoked paprika for depth, or a touch of cayenne pepper for a subtle kick.
- Add a Vegetable Boost: For extra nutrition and color, consider adding quick-cooking vegetables like chopped carrots, bell peppers, or green beans along with the potatoes. Just ensure they are cut into similar-sized pieces for even cooking.
Frequently Asked Questions About This Recipe
Here are some common questions about making Instant Pot Chicken Thighs and Potatoes:
While it’s technically possible to overcook anything, chicken thighs are incredibly forgiving, especially in a pressure cooker. Due to their naturally higher fat content, they tend to stay moist and juicy even if they cook a little longer than strictly necessary. This makes them a very reliable protein choice for Instant Pot recipes, reducing the worry of dry chicken.
The actual pressure cooking time for the chicken thighs and potatoes in the Instant Pot is remarkably quick – just 8 minutes at high pressure! This short cooking duration, combined with a natural pressure release, ensures you get perfectly moist and tender chicken thighs alongside soft, flavorful potatoes.
Absolutely, sweet potatoes make a fantastic substitute for white potatoes in this recipe! They will cook beautifully in the Instant Pot and add a different flavor profile and nutritional benefits. Simply chop them into similar-sized pieces as you would the red potatoes and follow the recipe instructions as written. Enjoy the delicious variation!
Yes, the Instant Pot requires liquid to create pressure. In this recipe, we use chicken broth, which serves two purposes: it provides the necessary liquid for pressure cooking and infuses the entire dish with rich flavor. Never operate your Instant Pot without the minimum required liquid, as specified in your Instant Pot’s manual.
While it’s possible to cook frozen chicken thighs in the Instant Pot, we highly recommend thawing them first for this specific recipe. Browning the chicken thighs initially (Step One) is crucial for developing deep flavor. If you start with frozen chicken, you won’t be able to achieve that golden sear. If you must use frozen, omit the browning step and add 2-4 minutes to the high-pressure cook time, then ensure the internal temperature reaches 165°F.
More Delicious Instant Pot Chicken Recipes
If you’re loving the convenience and flavor of Instant Pot chicken dishes, you’re in luck! Here are more fantastic recipes to add to your rotation, each offering a unique twist on this versatile protein:
- Instant Pot Chicken Curry with Potatoes & Carrots: Aromatic spices and tender chicken in a creamy, satisfying curry.
- Instant Pot Coconut Chicken with Lime: A bright and refreshing dish with tropical flavors, perfect for a lighter meal.
- Instant Pot Chicken Soup with Potatoes: A comforting and wholesome soup, ideal for chilly days or when you need a nourishing boost.
- Instant Pot Frozen Chicken Tenders: The ultimate hack for getting crispy chicken tenders from frozen, quickly and easily.
- Instant Pot Greek Lemon Chicken Soup: A classic, creamy, and tangy soup that’s both hearty and incredibly flavorful.
- Instant Pot Pesto Chicken: A simple yet elegant dish featuring the vibrant flavors of basil pesto.
For even more inspiration, be sure to check out my entire round-up of gluten-free Instant Pot chicken recipes, offering a wide array of options to suit every taste and dietary need.
Serving Suggestions: What to Pair with Chicken and Potatoes
While Instant Pot Chicken Thighs and Potatoes is a complete meal on its own, adding a fresh side dish can enhance the dining experience and provide additional nutrients. Here are some fantastic pairings:
Any simple green salad with a light vinaigrette would also complement this dish beautifully, adding freshness and a crisp texture contrast. A side of crusty bread is also wonderful for soaking up any flavorful juices.
We genuinely hope you enjoy making this delightful Instant Pot Chicken Thighs and Potatoes recipe! If you do give it a try, please take a moment to leave a comment and a starred review below. Your feedback is incredibly valuable and helps other home cooks discover wonderful new meals.
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Instant Pot Chicken Thighs and Potatoes
5 from 1 review
This recipe for Instant Pot Chicken Thighs and Potatoes is a hearty one-pot meal, perfect for busy weeknights or a comforting Sunday dinner. Enjoy the delicious flavors and the ease of preparation, with excellent leftovers for the week ahead.
Total Time: 43 minutes
Yield: 6 1x
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1.25 pounds boneless, skinless chicken thighs (about 6 pieces)
- 6 red potatoes, washed and quartered (about 1 pound)
- 1 cup reduced-sodium chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 lemon, juiced
Instructions
- Press the Sauté button on your Instant Pot. Add the olive oil and let it heat up for a few minutes until it shimmers.
- Using tongs, carefully place the chicken thighs in the Instant Pot to brown on both sides. Cook for 2-3 minutes per side, just until a golden crust forms.
- Press the “Cancel” button to turn off the Sauté function. Transfer the browned chicken to a platter. Use a wooden spoon or spatula to scrape off any delicious browned bits that may have stuck to the bottom of the Instant Pot. This helps prevent a “Burn” warning.
- Add the quartered red potatoes, chicken broth, garlic powder, sea salt, and ground pepper to the pot. Stir gently to combine. Place the chicken thighs on top of the potatoes; do not stir them in.
- Lock the lid onto the Instant Pot and ensure the sealing valve is set to the “Sealing” position. Set the Instant Pot to cook at High Pressure for 8 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. This is called a Natural Pressure Release (NPR) and helps ensure the chicken remains tender.
- After 10 minutes of NPR, carefully move the sealing valve to the “Venting” position to perform a Quick Release (QR) for any remaining pressure. Once the float valve drops, safely remove the lid.
- Use a slotted spoon to transfer the cooked chicken and potatoes to a serving plate. Squeeze fresh lemon juice over the top of the chicken and potatoes before serving hot. Enjoy!
Notes
- You can leave the skin on the red potatoes for added texture and nutrients. Just ensure they are thoroughly washed.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
- The total time mentioned (43 minutes) includes preparation, the time for the Instant Pot to come to pressure, the 8 minutes of high-pressure cooking, and the 10 minutes of natural pressure release.
- For variations, consider adding chopped onions, carrots, or bell peppers along with the potatoes for extra flavor and vegetables.
- Feel free to customize the seasonings. A pinch of dried rosemary or thyme can beautifully complement the chicken and potatoes.
- Author: Carrie Forrest, MPH in Nutrition
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: instant pot
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 309
- Sugar: 3 g
- Sodium: 414.5 mg
- Fat: 8.9 g
- Saturated Fat: 1.8 g
- Carbohydrates: 34.8 g
- Fiber: 3.7 g
- Protein: 23.2 g
- Cholesterol: 88.8 mg
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About the Author: Carrie Forrest is a highly respected authority in clean eating and Instant Pot cooking. She is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. With a master’s degree in public health specializing in nutrition, Carrie brings a wealth of scientific knowledge and practical experience to her recipes. Her popular website receives over 5 million annual visitors, a testament to her expertise and the trust she has built within the healthy eating community. Feel free to send Carrie a message through her contact form with any questions or comments.