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Make the most juicy, melt-in-your-mouth chicken thighs and creamy mashed potatoes with gravy in just one pressure cooker. This Instant Pot chicken and potatoes recipe is ready in about 30 minutes, so it’s ideal for busy nights when you need to feed the family in a snap. It can even be made with frozen chicken! Serve with your favorite veggies on the side for a complete meal that’s comforting and delicious.
Easy Pressure Cooker Chicken And Potatoes
I am a big fan of dishes that take little effort to make but are still able to feed a hungry family. While these meals can seem difficult to find at first, once you turn to the handy pressure cooker you enter a whole world of quick and easy recipes.
Similar to our fabulous recipe for Instant Pot Pork Tenderloin With Mashed Potatoes, we love this easy chicken and mashed potatoes dinner!
The chicken comes out perfectly tender and juicy every time. And well, what can say about a yummy serving of mashed potatoes and gravy? It’s simply delish!
What truly makes this the best chicken thighs with potatoes and gravy recipe is that everything – and I mean everything – is cooked in one Instant Pot.
Did I mention that for this Instant Pot chicken thighs and potatoes recipe the components are all cooked in the same pot? Even the gravy!
They are cooked one after the other but are all super easy to prepare thanks to the pressure cooker.
Chicken is seared using the saute function, then the potatoes are broth are added to the same pot. About 15 minutes later the thighs are ready to plate and the potatoes are perfect for mashing.
You do not need to drain the potatoes, so there’s always plenty of rich gravy thanks to the potatoes’ pressure cooking in the broth.
The flavorful gravy is quickly simmered in the pot and ta-da – dinner is ready!
I usually serve Instant Pot chicken and mashed potatoes with a side of green beans. It’s also fantastic with other veggie side dishes like sauteed carrots or Brussels sprouts, or steamed peas.
Add this dish to your weekly meal plan for a nearly effortless, practically foolproof, and absolutely scrumptious weeknight dinner!
Ingredients For This Easy Instant Pot Recipe
- Boneless, skinless chicken thighs*
- All-purpose seasoning
- Olive oil
- Chicken broth or stock
- Milk, half and half, or cream
- Garlic powder
- Salt and pepper
- Cold water
*I often use whatever cut of chicken I have on hand, like thighs or breasts, which need to be pressure cooked for 8-10 minutes (depending on their size). Chicken tenders are the fastest to cook, and only need to be cooked for 6 minutes. Keep in mind: the potatoes need at least 6 minutes.
Chicken Thighs and Potatoes Instant Pot Prep
First, preheat the Instant Pot to Saute (I use the more or high setting). While the pot is heating, season the chicken thighs.
When the pot is ready, brown each thigh on all sides, until lightly golden.
Remove the boneless thighs and let rest on a plate. Add the broth to the pot and stir to deglaze the pan.
Next, add the potatoes to the pot and place the chicken on top. Cook at high pressure for 6 minutes.
When pressure cooking is complete, let the pressure naturally release for 10 minutes. This ensures that the chicken stays tender and juicy. Then do a quick release.
Transfer chicken to a serving platter while you mash the potatoes and make the gravy.
Add the potatoes, milk/cream, butter, and seasoning to a bowl. Mash the potatoes with a potato masher or hand mixer.
Lastly, make the perfect pan gravy to go over the potatoes and chicken right in the Instant Pot – yes, everything is made right in one pot! Turn the pot to saute, add the mixed corn starch and cold water. And whisk until the chicken gravy is thick and bubbly.
Then serve and enjoy! Everyone will love this chicken with mashed potatoes and gravy dinner.
Recipe Tips and Variations for INSTANT POT CHICKEN THIGHS AND POTATOES
Use frozen chicken thighs! Just skip searing in the Instant Pot and add 2 minutes to pressure cooking.
Although this recipe shows russet potatoes, I often use Yukon gold potatoes or red potatoes. Both are great variations and mash well for creamy, mashed potatoes.
If you enjoy a deep garlic flavor I suggest that you add minced garlic in addition to the garlic powder. The roasted garlic that comes in a jar gives this potato recipe the perfect mellow garlic taste.
Frequently Asked Questions
In my years of experience using the Instant Pot for pressure cooking, there are two main causes of tough and chewy or dry chicken. The first is overcooking. Chicken thighs just need 6-8 minutes of cooking at high pressure to come to at least 165ºF. The second cause is using the quick release method right away when the pressure cooker cycle is complete. Always use a natural pressure release (leaving the pot alone after the pressure cooking is finished) for at least 10 minutes. This helps keep the chicken juicy and tender.
Absolutely. Skip searing the chicken as the frozen chicken just tends to stick to the pot. Then add 2 minutes of high-pressure cooking time, for a total of 8 minutes.
Oh yes, use whatever cuts of chicken you have on hand. For smaller chicken breasts, use 8 minutes on high pressure. For larger chicken breasts (especially those that are bone-in) use 10 minutes on high pressure. Add 2 minutes for frozen. And, remember to use a 10-minute natural pressure release after the pressure cooking.
Here’s The Full IP Chicken and Mashed Potatoes Recipe:
Instant Pot Chicken Thighs and Potatoes
- Instant Pot (or any electric pressure cooker)
For the Chicken Thighs
- 6 (about 1½ pounds) boneless chicken thighs (for frozen see notes below)
- 1 Tablespoon all-purpose seasoning
- 2 Tablespoons olive oil
For the Mashed Potatoes
- 6 potatoes (Russett, Red, or Yukon Gold), cut into 3" quarters (about 1½ pounds)
- 3 cups chicken broth or stock, low sodium
- 1/3 cup milk, half and half, or cream
- 4 Tablespoons butter
- 1 Tablespoons garlic powder
- salt and pepper, to taste
For the gravy
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
Pressure cooking the chicken and potatoes:
- Set Instant Pot to sauté mode by pushing the sauté button. Add olive oil. Rub all-purpose seasoning over all sides of the chicken thighs.
- When the pot is ready, brown each thigh on all sides, until lightly golden. This takes about 3-4 minutes total. While the chicken is searing, prepare the potatoes.
- Remove the boneless thighs and let rest on a plate. Add the broth to the pot and stir to deglaze the pan.
- Press the cancel button. Add potatoes to the bottom of the pot and place the chicken on top. Twist on the Instant Pot lid, turn the pressure lever to seal (if needed), then press the high-pressure button and set for 6 minutes.
- When pressure cooking is complete, do a natural release for 10 minutes (let the pot rest undisturbed), then perform a quick release (turn or depress the pressure valve).
- Transfer chicken to a serving platter and cover loosely with foil.
For Mashed Potatoes:
- Using a slotted spoon, add the potatoes to a large mixing bowl. Add milk/cream, butter, and seasoning. Mash the potatoes with a potato masher or hand mixer. Cover with foil or a lid.
For the gravy:
- Press the sauté button until it says HIGH. In a cup, mix the corn starch and cold water. Using a whisk, stir the mixture with the broth until smooth. Continue stirring until the gravy is thick and bubbly.
- Drizzle gravy over chicken thighs and mashed potatoes before serving. Add a sprig of rosemary for garnish.