These Instant Pot Chicken Thighs and Potatoes are an easy one pot meal! This recipe is quick, easy, and straightforward. The chicken comes out perfectly tender and melt in your mouth delicious. The potatoes are soft and flavorful. A simple homemade gravy rounds out this comfort food dinner!

Instant Pot chicken thighs and potatoes on white plate

Why You’ll Love This Recipe

  • This Instant Pot chicken thighs and potatoes is made in one pot.
  • It requires only 15 minutes of pressure cooking time.
  • The chicken comes out incredibly tender.
  • The potatoes have the best soft texture.
  • Leftovers are even better.
  • Both the chicken and potatoes are made at the same time in the same pot. Dinner has never been easier!
  • This recipe is Whole30, Paleo, gluten free, dairy free, and sugar free.
  • This Instant Pot steak is another delicious dinner!

Ingredients & Substitutions

Boneless skinless chicken thighs are the best for this recipe. They are tender, flavorful, and they do not dry out. See the section below about different types of chicken.

Baby red potatoes are a great option for a pressure cooker. They are small enough to become fully cooked, yet they maintain their shape. Some types of potatoes turn to mush in the pressure cooker, but these hold their shape. Gold potatoes or Yukon gold potatoes are also great options.

Olive oil is used to coat the chicken and potatoes in the seasonings and to sear the chicken. Avocado oil or vegetable oil may be substituted.

The seasonings are simple and easy. Feel free to adjust amounts to suit your taste. They add the right amount of flavor without being overwhelming.

Chicken broth is the liquid used to bring the Instant Pot up to pressure. In addition, it becomes the base of the gravy sauce.

A little tapioca flour helps thicken the gravy. Tapioca flour has the same texture and consistency as cornstarch. Thus, cornstarch can be used as well. Since it often clumps together, pour gravy through a strainer to remove any clumps of flour.

Tender chicken thighs with potatoes

Which Cut of Chicken To Use

Boneless skinless chicken thighs are a great option for this pressure cooker chicken thighs and potatoes. They remain tender and flavorful while in the pressure cooker.

Bone in skin on chicken thighs would take about the same amount of time.

If using frozen chicken thighs, add 3 to 4 more minutes of pressure cooking time.

Chicken breasts are not quite as tender as chicken thighs. If using chicken breasts, follow the recipe exactly as written but decrease pressure cooking time to 12 minutes. Release pressure manually without the 5 minutes of natural release.

Choosing the Potatoes

Baby red potatoes are a great option for pressure cooking. They get soft and tender while maintaining their shape.

Yukon gold potatoes are another great option for this recipe. Slice into 1 inch cubes before cooking.

I suggest staying away from sweet potatoes or even Russet potatoes because they tend to get very soft. If you are looking for mashed potato texture, then these would actually work well.

Depending on the type of potato chosen, slice into 1 inch cubes. This allows the potatoes to become fully cooked in time.

Instant pot chicken and potatoes on white plate

Taste & Texture

This Instant Pot chicken thighs and potatoes recipe is hearty, savory and flavorful. The homemade gravy tastes like classic chicken gravy.

The chicken becomes melt in your mouth tender. The potatoes become soft. Lastly, the gravy is smooth and creamy.

How to Make

Step 1

First, add chicken thighs and potatoes to a large mixing bowl.

Step 2

Drizzle with 2 tablespoons olive oil and sprinkle garlic powder, onion powder, sea salt, pepper and oregano on top.

Red potatoes and chicken in bowl

Step 3

Toss until chicken and potatoes are covered in oil and seasonings.

Chicken and potatoes covered in oil in bowl

Step 4

Then, press sauté on Instant Pot. Add in remaining 2 tablespoons olive oil.

Step 5

Once oil is hot, carefully place chicken thighs in pot. Sauté for 3 to 4 minutes before flipping. Sauté another 3 to 4 minutes.

Step 6

Press cancel. Add potatoes and chicken broth to pot. Next, secure lid and push top valve to sealing position.

Red potatoes in pressure cooker

Step 7

Pressure cook on high for 15 minutes. Allow pressure to release naturally for 5 minutes, then release remaining pressure manually.

Chicken and potatoes in bowl

Step 8

Use slotted spoon to remove chicken and potatoes to a plate.

Step 9

To make the gravy, press sauté. Sprinkle in tapioca flour and stir constantly, until mixture has thickened, about 3 to 4 minutes. If there are any clumps in the gravy, pour gravy through a strainer to remove them.

Step 10

Finally, once gravy has thickened to your liking, pour over chicken and potatoes. Serve!

Expert Tips & Tricks

Use boneless skinless chicken thighs for best results.

Sear the chicken thighs on sauté mode to add some color and flavor.

If potatoes are larger than 1 inch, cut into 1 inch cubes.

When making the gravy, stir constantly and quickly. This thickens and smooths out the gravy. If there are any clumps flour in it, pour gravy through a strainer to remove them.

Instant Pot gravy in white bowl

Variations & Add Ins

Consider tweaking this recipe to suit your taste. Here are some suggestions.

Add in baby carrots or sliced large carrots

Add in finely diced onions

Use beef broth for a more rich gravy flavor

Add in a sprinkle of paprika or cumin for some extra heat

How to Serve & Store

Serve Instant Pot chicken thighs and potatoes with gravy on top! This dish is best served hot. Serve alongside a side salad or roasted veggie for a complete meal.

Store leftovers in an airtight container in the fridge for up to 4 days.

Frequently Asked Questions

Can I make this with chicken breasts?

Sure! Chicken breasts are not as tender as chicken thighs, but they can be used.

Can I use skin on bone in chicken thighs?

Yes. Cooking time should be the same.

Can I use sweet potatoes?

You can use sweet potatoes but they tend to become very soft in the Instant Pot. They may be more like mashed sweet potatoes.

Do I need to sear the chicken?

This step is not required, but adds a nice color and flavor to the chicken.

Can I make this in a slow cooker?

Yes. Add all ingredients except tapioca flour to your slow cooker and stir. Cook on high for 3 to 4 hours or low for 5 to 6 hours. Once chicken is cooked through, remove chicken and potatoes. Stir in tapioca flour and stir until thick.

Do you peel the potatoes?

No, there is no need to peel the potatoes.

Instant Pot chicken thighs with potatoes on plate

You May Also Like

If you make this Instant Pot chicken thighs and potatoes recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along! 

Instant Pot chicken thighs and potatoes on white plate

Get the Recipe: Instant Pot Chicken Thighs and Potatoes

These Instant Pot chicken thighs and potatoes are incredibly tender and flavorful! This one pot meal is easy to make, quick, and great as leftovers. These pressure cooker chicken thighs and potatoes are a meal that the whole family will love!
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Ingredients

Instructions 

  • First, add chicken thighs and potatoes to a large mixing bowl.
  • Drizzle with 2 tablespoons olive oil and sprinkle garlic powder, onion powder, sea salt, pepper and oregano on top.
  • Toss until chicken and potatoes are covered in oil and seasonings.
  • Press sauté on Instant Pot. Add in remaining 2 tablespoons olive oil.
  • Once oil is hot, carefully place chicken thighs in pot. Sauté for 3 to 4 minutes before flipping. Sauté another 3 to 4 minutes.
  • Press cancel. Add potatoes and chicken broth to pot. Secure lid and push top valve to sealing position.
  • Pressure cook on high for 15 minutes. Allow pressure to release naturally for 5 minutes, then release remaining pressure manually.
  • Use slotted spoon to remove chicken and potatoes to a plate.
  • To make the gravy, press sauté. Sprinkle in tapioca flour and stir constantly, until mixture has thickened, about 3 to 4 minutes.
  • If there are any clumps in the gravy, pour gravy through a strainer to remove them.
  • Once gravy has thickened to your liking, pour over chicken and potatoes. Serve!

Notes

  • Boneless skinless chicken thighs are my favorite cut of chicken for this recipe.
  • See blog post above for using chicken breasts, frozen chicken, or bone in thighs.
  • If not searing the thighs, add 2 to 3 more minutes of pressure cooking time.
  • If potatoes are larger than 1 inch, cut into 1 inch cubes.
  • Whisk gravy constantly to prevent burning and to fully incorporate the tapioca flour.
  • Cornstarch may be used in place of tapioca flour (if not Paleo and Whole30).
  • If there are clumps of flour in your gravy, pour gravy through a strainer.
  • The longer the gravy cooks in the Instant Pot, the thicker it will become.
  • Store leftovers in the fridge for up to 4 days.
Calories: 577kcal, Carbohydrates: 41g, Protein: 49g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 215mg, Sodium: 964mg, Potassium: 1704mg, Fiber: 4g, Sugar: 3g, Vitamin A: 82IU, Vitamin C: 28mg, Calcium: 62mg, Iron: 4mg

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