Instant Pot Chicken and Potatoes
Seasoned chicken breasts and baby potatoes cooked together under pressure. Ranch and herb flavors combine with parmesan for a simple, one-pot dinner.
Ingredients
Method
Completed steps 0
Coat chicken and potatoes with olive oil in a large bowl. In a small cup, mix garlic powder, thyme, basil, oregano, and 2 tablespoons Ranch seasoning. Sprinkle over chicken and potatoes and toss until evenly coated.
Pour chicken broth into the Instant Pot. Arrange chicken in the pot, then pile potatoes on top. Lock the lid and set the vent to sealed.
Cook on high pressure for 10–15 minutes.
Once cooking ends, quick-release the pressure by moving the vent to venting. After the float valve drops, carefully remove the lid. Transfer chicken and potatoes to a serving platter, draining excess liquid if desired.
Sprinkle with remaining 2 teaspoons Ranch seasoning and parmesan cheese. Garnish with fresh thyme or parsley if desired.
Notes
Thicker chicken breasts may need the full 15 minutes; thinner ones cook in 10 minutes.
For less sodium, use homemade seasoning blend instead of packaged Ranch mix.
Leftovers keep refrigerated for up to three days and reheat well in the microwave.
Calories: 419 kcal · Carbs: 41 g · Protein: 30 g · Fat: 15 g · Sodium: 1290 mg · Fiber: 5 g · Sugar: 2 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.