Kitchen notes · a little help before you start
Instant Pot Chicken and Potatoes
Chicken and baby potatoes make a familiar pair, and Ranch seasoning adds plenty of of savory herb flavor. The Parmesan at the finish adds a welcome salty note. It's an inviting plate for an evening when you want something simple and substantial to enjoy.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Coat everything well
Toss the chicken and potatoes until the oil and seasonings are spread as evenly as you can manage. That first coating is where most of the flavor gets onto the chicken and potatoes before they go into the cooker.
2. Chicken goes in first
Pour the broth into the pot, set the chicken down into it, then pile the potatoes on top. That order matches the cooking directions and keeps the potatoes from sitting under the chicken.
3. Use the quick release
Once the pressure cook time is up, turn the vent to release the pressure, then wait for the float valve to drop before opening the lid. Don't try to lift the lid before that happens.
Get to know the ingredients
Chicken breast size matters
The timing is based on boneless skinless chicken breasts. Medium-large pieces use the longer end of the cook time; fewer or smaller breasts should use the shorter time noted with the recipe.
Keep potato pieces even
Baby red or gold potatoes work well, but watch the size of the pieces if your chicken is cooking for the shorter time. Use pieces no thicker than 1 inch at any one place.
Ranch seasoning is divided
Use the larger portion of Ranch seasoning with the dried herbs before cooking, then save the remaining amount for the finish. Adding some at the end keeps that familiar Ranch flavor more noticeable.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Instant Pot Chicken and Potatoes
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
After draining or lifting everything out with a slotted spoon, sprinkle the hot chicken and potatoes with the reserved Ranch seasoning and parmesan. Add chopped thyme or parsley only if you want that final garnish.
A little more help as you go
Draining is part of the plan
The broth is there for pressure cooking, but the finished chicken and potatoes get moved to a platter. Either drain the cooker or use a slotted spoon so the final topping doesn't disappear into the liquid.
Season before the lid goes on
Salt, pepper, garlic powder, dried herbs, and Ranch seasoning all go onto the chicken and potatoes at the start. The parmesan waits until serving, so don't add it with the broth.
A few questions you might have
Should I cut the potatoes before cooking?
Cut them if needed for timing and size. When using fewer than four chicken breasts or smaller breasts, the potatoes should be in pieces no thicker than 1 inch at any one place.
Do the potatoes go under or over the chicken?
Put the chicken into the broth first, then top it with the potatoes. That is the order given for pressure cooking this dish.
How do I choose between 10 and 15 minutes?
Use 15 minutes for four medium-large chicken breasts. If you're using fewer than four breasts or smaller ones, reduce the cook time to 10 minutes and make sure the potato pieces are no thicker than 1 inch.
Do I naturally release or quick release the pressure?
Quick release it. When the cook time finishes, turn the vent to the venting position, then open the lid only after the float valve has dropped.
When does the parmesan go in?
Add the parmesan after cooking, along with the reserved Ranch seasoning. It gets sprinkled over the chicken and potatoes on the platter rather than pressure cooked in the broth.
Any more cooking tips?
Cook time: I used four medium-large chicken breasts at 15 minutes. If you are using fewer than four chicken breasts, or small chicken breasts, you should reduce your cook time to 10 minutes and be sure your potatoes are cut into pieces that are no thicker than 1 inch at any one place.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
