Discover the ultimate weeknight hero: **Instant Pot Chicken Thighs and Potatoes**! This incredibly easy, one-pot meal delivers perfectly tender, melt-in-your-mouth chicken thighs alongside soft, flavorful potatoes, all swimming in a rich, homemade gravy. Forget complicated cooking and endless cleanup – this recipe is designed for simplicity without sacrificing an ounce of comfort or taste. Whether you’re a seasoned Instant Pot user or a complete beginner, you’ll be amazed at how quickly and effortlessly this wholesome dinner comes together.

Instant Pot chicken thighs and potatoes on white plate — A delicious plate of Instant Pot Chicken Thighs and Potatoes, ready to be enjoyed.

Delicious One-Pot Instant Pot Chicken Thighs and Potatoes with Homemade Gravy

Looking for a quick, wholesome, and satisfying meal that the whole family will adore? This Instant Pot Chicken Thighs and Potatoes recipe is your answer. It’s more than just a meal; it’s a time-saving, flavor-packed solution for busy evenings, promising a comforting dinner with minimal effort. The magic of the Instant Pot transforms simple ingredients into an extraordinary culinary experience.

Why This Instant Pot Recipe Is a Must-Try

There are countless reasons to add this Instant Pot chicken and potatoes dish to your regular rotation. From its incredible convenience to its comforting flavors, it ticks all the boxes for a perfect family meal:

Effortless One-Pot Cooking: Prepare and cook everything in a single pot, drastically reducing your cleanup time. This means less scrubbing and more time enjoying your evening.
Lightning-Fast Pressure Cooking: With only 15 minutes of active pressure cooking, you can have a complete meal on the table in under an hour, making it ideal for busy weeknights.
Unbelievably Tender Chicken: The Instant Pot locks in moisture and infuses every bite of chicken with rich flavor, resulting in thighs that are supremely tender and practically melt in your mouth.
Perfectly Soft and Flavorful Potatoes: The potatoes cook alongside the chicken, absorbing all the aromatic spices and savory broth, achieving a wonderfully soft texture without becoming mushy.
Delicious Leftovers: This dish tastes even better the next day! It’s fantastic for meal prep, providing a hearty lunch or quick dinner. If you love chicken thigh leftovers, also check out these Baked Chicken Thighs.
Simultaneous Cooking: Both the chicken and potatoes cook at the same time in the same pot, ensuring dinner has truly never been easier or more efficient.
Dietary Friendly: Naturally Whole30, Paleo, gluten-free, dairy-free, and sugar-free, this recipe caters to various dietary needs without compromising on flavor.
Versatile and Adaptable: Easily customize with additional vegetables or spices to suit your family’s preferences. Explore other Instant Pot delights like Instant Pot Steak, or if you have more chicken thighs, try these Sous Vide Chicken Thighs.

The Essential Ingredients for Success

Crafting this flavorful Instant Pot chicken and potatoes meal requires just a handful of simple, wholesome ingredients. Here’s a closer look at what you’ll need and potential substitutions:

Chicken Thighs: The Star of the Show

Boneless skinless chicken thighs are truly the best choice for this recipe. Their higher fat content ensures they remain incredibly tender and flavorful under pressure, without drying out. They absorb the seasonings beautifully, resulting in succulent chicken every time. While other cuts can be used, thighs offer an unparalleled texture in the Instant Pot. For more details on adapting the recipe for different chicken cuts, see the section below.

Choosing Your Potatoes

Baby red potatoes are an excellent option for pressure cooking. Their smaller size allows them to cook through perfectly while maintaining their shape and a delightful firmness. Unlike some starchier varieties that can turn to mush, baby reds hold up wonderfully. Gold potatoes or Yukon gold potatoes are also fantastic choices; simply cut them into 1-inch cubes for even cooking. For those who prefer a creamier, mashed-potato-like texture, Russet or sweet potatoes could be used, but be aware they will soften considerably.

Flavorful Seasonings

The chosen seasonings are simple yet impactful: garlic powder, onion powder, sea salt, pepper, and oregano. This blend creates a savory, aromatic base that complements both the chicken and potatoes without being overpowering. Feel free to adjust the amounts to match your personal taste preferences or add a pinch of paprika or a hint of cayenne for a touch of warmth. Quality spices make a noticeable difference in the final flavor profile.

Broth and Thickener

Olive oil is essential for coating the chicken and potatoes with the seasonings and for searing the chicken, which adds a crucial layer of depth and flavor. If you prefer, avocado oil or vegetable oil are suitable substitutes. Chicken broth is the primary liquid that brings the Instant Pot up to pressure and forms the flavorful foundation of our homemade gravy. Using a good quality, low-sodium chicken broth will enhance the overall taste. To thicken the gravy, a little tapioca flour is used. Tapioca flour is a great gluten-free and Paleo-friendly alternative to cornstarch, offering a similar texture and consistency. To prevent clumps, it’s vital to whisk it in gradually and stir constantly. If any lumps do form, a quick pass through a fine-mesh strainer will ensure a perfectly smooth gravy.

Tender chicken thighs with potatoes — A close-up view of the tender chicken thighs perfectly cooked with potatoes.

Choosing the Right Cut of Chicken

While boneless, skinless chicken thighs are highly recommended for their tenderness and flavor, you can adapt this Instant Pot recipe for other cuts of chicken:

Boneless Skinless Chicken Thighs: These are the top recommendation. They are incredibly forgiving in the pressure cooker, staying juicy and absorbing flavors wonderfully without drying out. Their natural richness contributes significantly to the dish’s overall savory profile.
Bone-In Skin-On Chicken Thighs: You can absolutely use bone-in, skin-on chicken thighs. The cooking time will remain approximately the same. For the best results and to enhance flavor, ensure you sear them skin-side down first to crisp the skin and render some of the fat.
Frozen Chicken Thighs: If you’re using frozen chicken thighs, add an additional 3 to 4 minutes to the pressure cooking time to ensure they cook through completely. There’s no need to thaw them beforehand, which adds to the convenience of this recipe.
Chicken Breasts: Chicken breasts are leaner and tend to be less tender than thighs, especially under pressure. If opting for chicken breasts, follow the recipe as written, but decrease the pressure cooking time to 12 minutes. Crucially, release the pressure manually immediately after the cooking time finishes (quick release), rather than allowing the 5 minutes of natural release, to prevent overcooking and keep them as moist as possible.

Selecting the Perfect Potatoes for Pressure Cooking

The right potato choice can make all the difference in achieving the desired texture in your Instant Pot meal:

Baby Red Potatoes: These are an excellent choice for pressure cooking. They become wonderfully soft and tender while heroically maintaining their shape, preventing a mushy outcome. Their thin skins are delicate and don’t require peeling.
Yukon Gold Potatoes: Another fantastic option for this recipe. These creamy, slightly sweet potatoes cook beautifully under pressure. Remember to slice them into uniform 1-inch cubes before cooking to ensure even doneness.
Potatoes to Approach with Caution (or for different textures): I generally suggest staying away from very starchy potatoes like sweet potatoes or Russet potatoes if you’re aiming for distinct potato pieces. These varieties tend to get very soft and can easily turn into a mashed potato texture in the Instant Pot. However, if a creamy, mashed consistency is what you’re after, they would actually work quite well!
Consistent Sizing is Key: Regardless of the type of potato chosen, ensure they are cut into approximately 1-inch cubes. This uniform sizing is critical for ensuring that all the potatoes become fully cooked and tender at the same time as the chicken.

Instant pot chicken and potatoes on white plate — A serving of comforting Instant Pot chicken and potatoes, demonstrating its hearty appeal.

Taste & Texture Profile

This Instant Pot chicken thighs and potatoes recipe delivers a hearty, savory, and deeply flavorful experience. The homemade gravy, crafted from the delicious cooking liquids, tastes like a classic, rich chicken gravy – perfectly complementing the main components.

Chicken: The chicken thighs achieve an exquisite, melt-in-your-mouth tenderness, brimming with the savory notes of the seasonings.
Potatoes: The potatoes become wonderfully soft, yet retain enough structure to provide a satisfying bite, soaking up all the flavors from the pot.
Gravy: The gravy is the crowning glory – smooth, creamy, and lusciously thick, tying all the elements of the dish together with its comforting richness.

Step-by-Step: How to Master Instant Pot Chicken Thighs & Potatoes

Making this one-pot meal is surprisingly simple. Follow these easy steps to create a delicious and satisfying dinner:

Step 1: Prepare Your Ingredients

Begin by adding your boneless skinless chicken thighs and thoroughly washed baby red potatoes (or 1-inch cubed Yukon gold potatoes) into a large mixing bowl. Drizzle 2 tablespoons of olive oil over them, then generously sprinkle with garlic powder, onion powder, sea salt, pepper, and oregano. Toss everything together until the chicken and potatoes are evenly coated in the oil and seasonings. This ensures maximum flavor penetration.

Red potatoes and chicken in bowl — Chicken thighs and potatoes, seasoned and ready for cooking.

Step 2: Sauté for Flavor

Press the “Sauté” button on your Instant Pot and add the remaining 2 tablespoons of olive oil to the pot. Once the oil is hot and shimmering (this usually takes a couple of minutes), carefully place the seasoned chicken thighs into the hot pot in a single layer. Sauté for 3 to 4 minutes per side, allowing them to brown nicely. This searing step is crucial as it develops a rich, complex flavor and adds beautiful color to the chicken through the Maillard reaction.

Meat in Instant Pot — Searing the chicken thighs in the Instant Pot for enhanced flavor.

Thighs in pressure cooker — Searing the chicken thighs in the Instant Pot for enhanced flavor.

Step 3: Pressure Cook to Perfection

After searing, press “Cancel” on your Instant Pot. Add the seasoned potatoes around the chicken, then pour in the chicken broth. Ensure the liquid is at least 1 cup for pressure build-up. Secure the lid on the Instant Pot, making sure it’s properly sealed. Rotate the top valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 15 minutes on high pressure. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes (NPR). This helps keep the chicken extra tender. After 5 minutes, manually release any remaining pressure by carefully turning the valve to the “Venting” position until the float valve drops.

Red potatoes in pressure cooker — Potatoes and broth added to the Instant Pot, ready for pressure cooking.

Step 4: Crafting the Silky Gravy

Once the pressure is released, carefully open the lid. Use a slotted spoon to transfer the cooked chicken and potatoes to a serving plate and cover to keep warm. To make the gravy, press the “Sauté” button on your Instant Pot again. Sprinkle in the tapioca flour (or cornstarch for non-Paleo/Whole30 diets) into the remaining liquid in the pot. Stir constantly and vigorously with a whisk for about 3 to 4 minutes, or until the mixture has thickened to your desired consistency. Continuous stirring prevents lumps and ensures a smooth, creamy gravy. If, despite your best efforts, there are any small clumps of flour in the gravy, simply pour the gravy through a fine-mesh strainer to remove them for a silky-smooth finish.

Chicken and potatoes in bowl — Cooked chicken and potatoes removed from the Instant Pot, awaiting the savory gravy.

Tapioca flour and broth in bowl — Tapioca flour added to the broth, ready to be whisked into a rich gravy.

Gravy in pressure cooker — Tapioca flour added to the broth, ready to be whisked into a rich gravy.

Step 5: Serve and Enjoy

Once the gravy has reached your desired thickness, pour it generously over the chicken and potatoes on the serving plate. Serve immediately and savor this comforting, flavorful one-pot meal!

Pro Tips for the Best Instant Pot Chicken and Potatoes

Elevate your Instant Pot chicken and potatoes with these expert tips and tricks:

Choose Boneless, Skinless Chicken Thighs: For consistently tender and flavorful results, boneless, skinless chicken thighs are unparalleled. Their fat content keeps them moist under pressure.
Don’t Skip the Searing Step: Searing the chicken thighs on the “Sauté” mode before pressure cooking is optional but highly recommended. It adds a beautiful golden-brown color and develops a deeper, more complex flavor profile through caramelization.
Uniform Potato Size: If your potatoes are larger than 1 inch, take the time to cut them into uniform 1-inch cubes. This ensures they cook evenly and become perfectly tender at the same rate as the chicken.
Mastering the Gravy: When making the gravy, stir constantly and quickly as you sprinkle in the tapioca flour. This technique is key to preventing clumps and achieving a smooth, velvety texture. If, despite your best efforts, clumps appear, don’t despair! Simply pour the gravy through a fine-mesh strainer before serving to remove them. The longer you cook the gravy on sauté mode, the thicker it will become, so cook to your preferred consistency.
Food Safety First: Always ensure the chicken reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer.
Deglaze the Pot: After searing the chicken and before adding the broth and potatoes, pour a splash of chicken broth into the Instant Pot and scrape up any browned bits from the bottom with a wooden spoon. This “deglazing” step adds even more flavor to your gravy and helps prevent a “burn” notice.

Instant Pot gravy in white bowl — A close-up of the smooth, rich homemade gravy, perfect for drizzling.

Flavorful Variations and Delicious Add-Ins

This Instant Pot chicken and potatoes recipe is wonderfully adaptable. Feel free to tweak it with these suggestions to match your taste and pantry:

Add More Vegetables: Enhance the nutritional value and color by adding sturdy vegetables that can withstand pressure cooking. Consider tossing in baby carrots or sliced large carrots along with the potatoes. A handful of finely diced onions or chopped bell peppers can also be added for extra flavor.
Boost the Umami: For a richer, deeper gravy flavor, consider substituting chicken broth with beef broth. The dark, savory notes will add a new dimension to the dish.
Spice It Up: If you enjoy a bit of heat, sprinkle in a pinch of paprika, a dash of cumin, or even a tiny amount of cayenne pepper along with the other seasonings. Fresh herbs like thyme or rosemary can also be added at the beginning of the cooking process for a fragrant twist.
Creamy Finish: For a non-Whole30/Paleo option, a splash of heavy cream or a dollop of cream cheese stirred into the gravy at the end can create an even richer, creamier sauce.
Mushroom Magic: Sauté sliced mushrooms with the chicken for an earthy flavor boost. They’ll cook down beautifully with the other ingredients.

Craving other comforting Instant Pot recipes? Try this Instant Pot Chicken Stew or these irresistible BBQ Chicken Thighs!

Serving Suggestions, Storage, and Reheating

Once your Instant Pot Chicken Thighs and Potatoes are ready, serve them hot with a generous drizzle of the homemade gravy on top. This dish is hearty and complete on its own, but it pairs wonderfully with a few simple sides to create a well-rounded meal:

Ideal Pairings

Fresh Green Salad: A crisp side salad with a light vinaigrette offers a refreshing contrast to the rich flavors of the chicken and gravy.
Roasted Green Beans or Asparagus: Roasted vegetables add another layer of texture and nutrients. Their slight char complements the savory notes beautifully.
Steamed Broccoli: Simple, healthy, and quick to prepare, steamed broccoli is a classic pairing that adds vibrant color and essential vitamins.
Crusty Bread: For those not following a specific diet, a slice of crusty bread is perfect for soaking up every last drop of that delicious gravy.

Looking for another Instant Pot dinner idea? Don’t miss these incredible Instant Pot Short Ribs!

Storing Leftovers

This dish makes fantastic leftovers! Allow the chicken and potatoes to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.

Reheating for Optimal Taste

To reheat, you can use the microwave for individual portions, gently warming until heated through. For larger quantities or to maintain a better texture, reheat in a covered oven-safe dish at 300°F (150°C) for about 15-20 minutes, or until warm. A splash of extra chicken broth can help keep the chicken moist during reheating.

And for dessert? You’ll absolutely love this decadent Instant Pot Chocolate Cake!

Frequently Asked Questions (FAQ)

Can I make this with chicken breasts?

Yes, you can! Chicken breasts can be used, but keep in mind they are leaner and may not be quite as tender as chicken thighs. Reduce the pressure cooking time to 12 minutes and perform a quick release immediately after cooking to prevent them from drying out.

Can I use skin-on bone-in chicken thighs?

Absolutely. The cooking time should remain the same. Searing them skin-side down first will help crisp the skin and render fat, adding more flavor.

Can I use sweet potatoes?

You can, but sweet potatoes tend to become very soft in the Instant Pot. They will likely have a texture more akin to mashed sweet potatoes rather than firm pieces.

Do I need to sear the chicken?

Searing the chicken is not strictly required, but it is highly recommended. It adds a beautiful golden color and significantly enhances the depth of flavor of the chicken and the overall dish.

Can I make this in a slow cooker?

Yes! To adapt for a slow cooker, add all ingredients except the tapioca flour to your slow cooker and stir. Cook on high for 3 to 4 hours or on low for 5 to 6 hours, or until the chicken is cooked through and tender. Once cooked, remove the chicken and potatoes. Stir the tapioca flour into the remaining liquid in the slow cooker and cook on high until the gravy thickens to your liking.

Do you peel the potatoes?

No, there is no need to peel baby red or Yukon gold potatoes for this recipe. Their skins are thin and become tender during cooking, adding texture and nutrients.

Instant Pot chicken thighs with potatoes on plate — A perfectly plated serving of Instant Pot chicken thighs and potatoes with gravy.

More Delicious Recipes You’ll Love

Whole30 Steak with Gravy
Whole30 Gravy (Quick & Easy)
Instant Pot Whole Chicken
Whole30 Sheet Pan Chicken Thighs
Whole30 Orange Chicken

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!

At a Glance:

Prep Time: 15 mins
Cook Time: 20 mins
Pressure Time: 15 mins
Total Time: Approximately 50 mins
Servings: 4 servings

Ingredients

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 (for non-Paleo/Whole30)

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 completely covered in oil and seasonings.
Press “Sauté” on your Instant Pot. Add in the remaining 2 tablespoons olive oil.
Once the oil is hot, carefully place chicken thighs in the pot. Sauté for 3 to 4 minutes before flipping, then sauté for another 3 to 4 minutes on the other side until lightly browned.
Press “Cancel”. Add the seasoned potatoes and chicken broth to the pot. Secure the lid and push the top valve to the sealing position.
Pressure cook on high for 15 minutes. Allow pressure to release naturally for 5 minutes (NPR), then carefully release any remaining pressure manually (QR).
Use a slotted spoon to remove the cooked chicken and potatoes to a plate and cover to keep warm.
To make the gravy, press “Sauté” again. Sprinkle in the tapioca flour and stir constantly with a whisk, until the mixture has thickened to your liking, about 3 to 4 minutes.
If there are any clumps in the gravy, pour the gravy through a fine-mesh strainer to ensure a smooth consistency.
Finally, once the gravy has thickened to your liking, pour it generously over the chicken and potatoes. Serve immediately!

Notes

Boneless skinless chicken thighs are the recommended cut for the best results due to their tenderness and flavor retention.
Refer to the blog post above for specific instructions on using chicken breasts, frozen chicken, or bone-in chicken thighs.
If you choose not to sear the chicken thighs, you may need to add an additional 2 to 3 minutes to the pressure cooking time.
Ensure potatoes larger than 1 inch are cut into uniform 1-inch cubes for even cooking.
When whisking the gravy, stir constantly and quickly to prevent lumps and fully incorporate the tapioca flour.
Cornstarch can be used as a substitute for tapioca flour if you are not adhering to Paleo or Whole30 dietary guidelines.
Should any flour clumps form in your gravy, simply pour it through a fine-mesh strainer before serving.
The longer the gravy is cooked on “Sauté” mode in the Instant Pot, the thicker it will become.
Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to 4 days.

Nutrition Information (Approximate Per Serving)

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

Author: Addison LaBonte

Course: Main Course

Cuisine: American

If you make this Instant Pot chicken thighs and potatoes recipe, I would really appreciate your feedback! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more inspired meal ideas, explore these Lunch and Dinner Recipes.

Love this Instant Pot chicken thighs and potatoes recipe? You can sign up here to receive healthy meal plans, exclusive new recipes, and updates straight to your inbox!