Instant Pot Chicken Thighs and Potatoes

Chicken thighs, smashed potatoes and green beans on a white plate.

Instant Pot Chicken Thighs and Potatoes

instant Pot Chicken Thighs and Potatoes is a quick and simple recipe that is ready in just 30 minutes. Made with simple ingredients, this recipe is gluten free, dairy free, paleo and Whole30 friendly.

Course Main Dish

Cuisine American

Keyword instant pot chicken and potatoes, instant pot chicken thighs and potatoes

Prep Time 2

Cook Time 12

Pressure Cooker (up to pressure, natural release) 16

Total Time 30

Servings

Calories 425kcal

Author Samantha Rowland

Equipment

Instant Pot

Ingredients

1.5 tbsp. dried chives
1.5 tsp. salt, divided
1 tsp dried parsley
1 tsp dried dill
1/2 tsp rubbed sage
1 tsp smoked paprika
1 cup water
1.25 pounds boneless, skinless chicken thighs
2 pounds baby potatoes (red, gold, purple) see notes for larger potatoes
2 tbsp extra virgin olive oil

Instructions

Combine the dried chives, dried parsley, dried dill, sage and 1 teaspoon of salt.
Add the chicken thighs to the instant pot. Sprinkle the chicken thighs with 1/2 of the dried spice mixture. Sprinkle the chicken with smoked paprika as well.
Pour 1 cup of water over the chicken. Add the metal trivet on top of the chicken thighs.
Add the baby potatoes on top of the metal trivet.
Place the lid on the instant pot and set the valve to seal. Cook high pressure for 12 minutes.
After 12 minutes cooking, allow the instant pot to naturally release pressure at least 10 minutes.
After pressure has been released, open the instant pot and check to ensure the potatoes are fully cooked by piercing with a knife. The potatoes should be soft and easy to insert the knife.
Add the potatoes to a bowl and cut in half or quarters. Add the olive oil, 1/2 teaspoon salt and the rest of the dried spices. Stir the potatoes well and ensure everything is well incorporated.
Serve hot with you favorite side dish.

Notes

Storing leftovers

Fridge: Store leftover chicken and potatoes in the fridge for up to 3 days in an airtight container.

Freezer: Potatoes tend to change color and texture when frozen, so I would not recommend freezing the potatoes. You can freeze the chicken for up to 3 months in a well sealed container. Be sure to label the chicken with the name, the date and the use by date.

Nutrition