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.
6potatoes (Russett, Red, or Yukon Gold), cut into 3" quarters (about 1½ pounds)
3cupschicken broth or stock, low sodium
⅓cupmilk, half and half, or cream
4Tablespoonsbutter
1Tablespoonsgarlic powder
salt and black pepper
For the gravy
2Tablespoonscornstarch
2Tablespoonscold 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
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.