Instant Pot Chicken Thighs and Potatoes
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!
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! These Baked Chicken Thighs are great for leftovers too.
- 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! If you have more chicken thighs, check out these Sous Vide Chicken Thighs.
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.
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.
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
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.
Then, 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. Next, 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.
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.
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.
Try this Instant Pot Chicken Stew or these BBQ Chicken Thighs!
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.
For another Instant Pot favorite, try these Instant Pot Short Ribs.
Store leftovers in an airtight container in the fridge for up to 4 days.
Frequently Asked Questions
Sure! Chicken breasts are not as tender as chicken thighs, but they can be used.
Yes. Cooking time should be the same.
You can use sweet potatoes but they tend to become very soft in the Instant Pot. They may be more like mashed sweet potatoes.
This step is not required, but adds a nice color and flavor to the chicken.
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.
No, there is no need to peel the potatoes.
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 Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, see these Lunch and Dinner Recipes.
Get the Recipe: Instant Pot Chicken Thighs and Potatoes
- 8 boneless skinless chicken thighs
- 2 pounds baby red potatoes
- 4 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp sea salt
- ½ tsp ground pepper
- 1 tsp oregano
- 2 cups chicken broth
- 2 tbsp tapioca flour, or cornstarch
- 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!
- 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.
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6 Comments on “Instant Pot Chicken Thighs and Potatoes”
Skip the strainer by making a slurry of your tapioca flour or cornstarch with a few Tbsp of cold water before adding. I NEVER get lumpy gravy.
“1. First, add chicken thighs and potatoes to a large mixing bowl.”
This didn’t feel right but I always follow a recipe the first time I try it, then tweak where needed.
I don’t think you should ever mix raw chicken plus raw veggies in a bowl. I’ve been cooking forever and Ive never heard of it.
Then you said to put the chicken in the pot to saute. I had to separate the chicken from the 1″ potatoes which was messy and made even more germie dishes and utensils.
I’m sure it will be fine with the high heat but you need to change this so the chicken is kept separate.
The chicken thighs and potatoes were so delicious and easy to make in the Instant Pot! One pot meals are always great. The whole family loved it.
love this one pot meal!
As you suggested, I threw in some veggies: carrots, onions and parsnips. One pot meal! The family loved it. Thanks.
My family really enjoyed this dinner! The leftovers were so good too!