Instant Pot Chicken and Potatoes
A quick and easy one-pot dinner that features tender chicken and creamy potatoes with a cheesy ranch flavor, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Bone-in for a richer flavor, or skinless thighs can be used.
- 1 teaspoon ranch seasoning Can substitute with Italian seasoning and garlic powder.
- 4 medium potatoes Yukon Gold or red potatoes hold their shape best.
- 1/2 cup grated parmesan cheese Freshly grated is recommended for more flavor.
- 1 cup chicken broth Essential for pressure cooking.
- to taste salt and pepper To season the chicken.
Instructions
Preparation
- Pat the chicken breasts dry and sprinkle both sides with ranch seasoning, salt, and pepper.
- Pour 1 cup of chicken broth into the Instant Pot insert.
- Place the seasoned chicken breasts in a single layer in the pot.
- Chop the potatoes into roughly 1-1½ inch pieces and pile them on top of the chicken.
- Evenly sprinkle 1/2 cup grated parmesan over the potatoes.
Cooking
- Seal the Instant Pot lid, set the valve to 'Sealing,' and cook on high pressure for 10 minutes.
- When the cook cycle finishes, perform a quick release and check that the chicken has reached 165°F and the potatoes are tender.
Serving
- Serve immediately, whole or sliced, spooning some pan juices over the chicken for added flavor.
Notes
For a richer finish, shred the chicken into the juices and spoon it over the potatoes. Pair with a crisp salad or steamed vegetables for a balanced meal. Store leftovers in an airtight container and consume within 3-4 days.