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Instant Pot Chicken Thighs and Potatoes

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This Instant Pot Chicken Thighs and Potatoes are juicy, and delicious, and adding the creamy and melt-in-your-mouth mashed potatoes, you have an Instant Pot meal that the whole family will love!

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a serving platter of chicken thighs with a bowl of mashed potatoes and Instant Pot in the background

Make the juiciest, melt-in-your-mouth chicken thighs and creamy mashed potatoes with gravy in just one pressure cooker. This Instant Pot chicken and potatoes recipe are 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 Instant Pot Chicken Thighs 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 amazing 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 great!

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.

New to Instant Pot Cooking? Read How to Use the Instant Pot 101 first! And, then Tips & Hacks for the Instant Pot is terrific for new owners and seasoned IP-ers alike!

an image of the Instant Pot with chicken and cut up potatoes with broth in the pot

Cook it all in One 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. But it also goes well with other vegetable dishes, like carrots or Brussels sprouts that have been sauteed, or steamed peas.

This dish is a great option for a quick and easy weeknight dinner. It is practically foolproof, and it is sure to be a hit with your family!

Ingredient Notes and Substitutions

  • Chicken – I used boneless, skinless chicken thighs. But you can use whatever cut of chicken you 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.
  • All-purpose seasoning – This adds flavor to this recipe but you can also use your choice of blended herbs and spices like paprika, thyme, and rosemary.
  • Olive oil – Used for browning the chicken. You can also use other neutral flavored oil like vegetable oil.
  • Potatoes – Keep in mind that the potatoes need at least 6 minutes to cook.
  • Chicken broth or stock – This adds moisture and depth of flavor to the dish.
  • Milk – This is used to make a creamy sauce. But you also substitute it for half and half or cream.
  • Butter – This adds richness but you can also use margarine if preferred.
  • Garlic powder – This adds a savory note to the recipe.
  • Salt and pepper – This helps enhance the flavor of the overall dish.
  • Cornstarch slurry – Just a mix of cornstarch and cold water to thicken the gravy.
ingredients to pressure cook chicken and potatoes together: milk, chicken broth, boneless chicken thighs, corn starch, potatoes, butter, and all purpose seasoning

Kitchen Tool Needed

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.

preparing chicken thighs and potatoes in the pressure cooker

Remove the chicken 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.

chicken thighs searing in the pressure cooker

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.

a serving platter of pressure cooked chicken

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.

a serving platter of chicken thighs and bowl of mashed potatoes with an Instant Pot in the background

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.

If you want to try a different Instant Pot recipe, you can try our Instant Pot Chicken Tenders. If you want a different kind of this chicken recipe, you can try our Instant Pot Ranch Chicken and Potatoes. Then if you want a soupier recipe, you can try our Instant Pot Salsa Verde and Chicken Posole.

Frequently Asked Questions

Why is my pressure-cooked chicken tough and dry?

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.

Can I use frozen chicken thighs in this Instant Pot chicken and potatoes recipe?

Yes, definitely. Do not sear the chicken as it will just stick to the pot. Instead, add 2 minutes of high-pressure cooking time for a total of 8 minutes.

I only have boneless chicken breasts, can I use them instead of thighs?

You can use any chicken you have. Cook chicken breasts for 8 minutes on high pressure if they are smaller, or 10 minutes if they are bigger (or even longer if the chicken is bone-in).

Add 2 minutes if the chicken is frozen. Remember to use a 10-minute natural pressure release after the cooking.

a closeup of a bowl of mashed potatoes with garlic butter and chives

Full IP Chicken and Mashed Potatoes Recipe

a plater of chicken with a bowl of mashed potatoes

Instant Pot Chicken Thighs and Potatoes

This Instant Pot chicken and potatoes recipe is the perfect weeknight one-pot meal! Not only is pressure cooking easy and effortless, but you'll have juicy boneless chicken thighs with creamy mashed potatoes and gravy.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
10 mins
Total Time 35 mins
Course Main Course, Dinner
Cuisine American
Servings 6 servings
Calories 548 kcal


For the Chicken Thighs

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
  • 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.


To use frozen chicken thighs, skip searing and add 2 minutes to pressure cooking.
Leftovers will last for up to 4 days in the refrigerator. Let everything cool completely and transfer to individual airtight containers before placing them in the fridge.


Serving: 1serving | Calories: 548kcal | Carbohydrates: 42g | Protein: 24g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1766mg | Potassium: 1259mg | Fiber: 5g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 50mg | Calcium: 61mg | Iron: 3mg
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