Instant Pot Chicken Thighs and Potatoes

a plater of chicken with a bowl of mashed potatoes.

4.91 from 10 votes

Instant Pot Chicken Thighs and Potatoes

Juicy chicken thighs with creamy mashed potatoes and gravy, all made in the Instant Pot. This chicken dinner recipe is ready fast, ideal for busy nights!

Prep Time5

Cook Time20

Total Time35

Course: Main Course, Dinner

Cuisine: American

Keyword: instant pot chicken and potatoes, instant pot pork, poultry recipes, instant pot chicken thighs and potatoes, One Pot Meal, Instant Pot, chicken dinner, instant pot chicken

Servings: servings

Calories: 548kcal

Author: Renae Gerhardstein

Equipment

Instant Pot (or any electric pressure cooker)

Ingredients

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
⅓ cup milk, half and half, or cream
4 Tablespoons butter
1 Tablespoons garlic powder
salt and black pepper

For the gravy

2 Tablespoons cornstarch
2 Tablespoons cold water

Instructions

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.

Serving

Drizzle gravy over chicken thighs and mashed potatoes before serving. Add a sprig of rosemary for garnish.

Notes

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.

Recipe Variations:

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.
To use frozen chicken thighs, skip searing and add 2 minutes to pressure cooking.

Storing Instructions:

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.

Nutrition