This Instant Pot Chicken and Potatoes might just become your go-to chicken dinner. You will love the incredible buttery lemon garlic sauce that cooks in the pot at the same time!
This Instant Pot Chicken and Potatoes has quickly become a family favourite. The chicken is perfectly seared with a tender and juicy inside, while the potatoes have a light and fluffy texture. The lemon garlic sauce takes this recipe to the next level – you’ll want to eat it on everything!
Whether you’re in need of an impressive dinner or something fast enough for a weeknight, this pressure cooker chicken and potatoes will satisfy everyone!
Here’s what you’ll need to make it! See the recipe card below for exact quantities and detailed instructions.
- Olive oil – for searing the chicken
- Chicken breast – four 8-ounce breasts
- Mini potatoes – you can also use regular potatoes cut into large chunks to be about the same size; be sure not to cut them too small or they’ll overcook and won’t hold their shape (if this happens, you could always make mashed potatoes!)
- Butter – the base for the amazing lemon garlic sauce; I used salted, but you could use unsalted and adjust the added salt to taste.
- Garlic – 5 cloves
- Lemon juice – freshly squeezed is best, about one large lemon
- Chicken broth – to add volume to the sauce and produce steam for pressure cooking
- Italian seasoning – to add flavour to the sauce
- Salt and pepper – to season the chicken and the sauce
- Cornstarch – added as a slurry to thicken the sauce; be sure it’s a gluten-free variety, if needed.
- Fresh parsley – optional garnish
Step one: Sear the chicken breasts
Season the chicken breasts on both sides with salt and pepper. Turn on the Sauté function and heat the olive oil. Sear the chicken breasts 2-3 minutes per side, until you’re getting a nice golden brown colour. I found it easier to do two breasts at a time in my 6-quart Instant Pot. Remove the chicken breasts to a plate and set aside.
Step two: Sauté the garlic and deglaze the pot
With the Sauté function still on, melt the butter then add the minced garlic. Once I add the garlic, I like to turn off the Sauté function and let the garlic sizzle in the residual heat. This will help make sure the garlic doesn’t burn.
Then, add the broth and lemon juice and deglaze the bottom of the insert. Scrape up every brown bit stuck to the bottom – this helps to prevent a burn warning. Sprinkle in the Italian seasoning, salt and pepper.
Step three: Pressure cook
Put the trivet in the Instant Pot, then place the chicken breasts on top in an even layer. Layer the potatoes on top of the chicken.
Close the lid and set the vent to sealing, then pressure cook on Manual High pressure for 5 minutes. Allow for a 10 minute natural pressure release (NPR). Quick release any remaining pressure.
Step 4: Make the sauce
Transfer the chicken and potatoes to a plate or serving dish and remove the trivet. At this step, I always double check that my chicken is cooked to an internal temperature of 165 °F. Then, turn on the Sauté function and bring the cooking liquid to a simmer.
Whisk together the cornstarch and water to make a slurry, then whisk it into the simmering cooking liquid. Simmer for about a minute until the sauce thickens, then turn off the Sauté function. Carefully pour the sauce into a bowl or gravy boat for serving.
What to serve with chicken and potatoes
- Simple roasted asparagus: trimmed asparagus seasoned with olive oil, salt and pepper. Roast on a parchment-lined baking sheet for 8-10 minutes at 400 °F (depending on the thickness). We love ours tender crisp.
- Green beans almondine: these are especially great if it’s a special occasion!
- An easy green salad: your favourite greens tossed with your dressing of choice
Tips for Success
Don’t skip the sear. Searing gives a beautiful golden brown colour, improves the final texture of the chicken, adds flavour to the sauce and prevents the potatoes from “denting” the chicken while it pressure cooks. It’s worth the extra step!
Release pressure naturally for the full 10 minutes. This will result in tender, juicier chicken and fully cooked potatoes.
Thicken the sauce. The sauce tastes great without thickening, but it’s beautiful and has a nice texture once thickened. To prevent clumping, be sure to make a slurry (water + cornstarch) before whisking the cornstarch into the sauce.
Can I make this with frozen chicken breasts?
Unfortunately, no, I don’t recommend it. Frozen chicken breasts would change the cook time (affecting the potatoes) and you don’t want to miss the amazing flavour from searing.
More Instant Pot chicken recipes
- Instant Pot Chicken Fried Rice
- Instant Pot Chicken Pad Thai
- Instant Pot Bruschetta Chicken Pasta
- Instant Pot Thai Chicken Curry
- Instant Pot Chicken Pot Pie
Lemon Garlic Instant Pot Chicken and Potatoes
- 1 tablespoon olive oil
- 2 lbs boneless skinless chicken breast (4 8oz breasts)
- 2 lbs mini potatoes (or larger potatoes cut into big chunks)
- 3 tablespoons salted butter (43g)
- 5 cloves garlic, minced
- 1/2 cup chicken broth (see note 1)
- 3 tablespoons lemon juice (juice from one large lemon)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon sea salt (plus more for seasoning chicken breast)
- black pepper (to taste)
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water to make a slurry (gluten-free brand, if needed)
- chopped fresh parsley (optional garnish)
- Season the chicken breasts on both sides with salt and pepper. Turn on the Sauté function on the Instant Pot and heat the olive oil. Sear the chicken breasts for 2-3 minutes per side. It may be easier to do this in batches (2 at a time). Remove to a plate and set aside.
- Melt the butter in the Instant Pot, then add the minced garlic and turn off the Sauté function. Sauté the garlic in the residual heat for about a minute.
- Add the chicken broth and lemon juice, then use a flat-bottomed turner to deglaze the bottom of the insert (scrape up every bit of food that's stuck to the bottom – this will prevent a burn warning). Sprinkle in the Italian seasoning, salt and pepper.
- Put the trivet in the Instant Pot, then place the chicken breasts on top of it in an even layer. Layer the potatoes on top of the chicken.
- Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 5 minutes (see note 2). It will take 10-15 minutes to come to pressure. Allow for a 10 minute natural release (NPR), then quick release the remaining pressure.
- Transfer the potatoes and chicken to a large plate and cover to keep warm. Remove the trivet.
- Turn on the Sauté function and bring the sauce to a rolling simmer. Whisk in the cornstarch slurry and continue to simmer until the sauce is thickened (about a minute). Turn off the Sauté function and carefully transfer the sauce to a bowl or gravy boat for serving.
- Serve the chicken and potatoes immediately, drizzled with lemon garlic sauce. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
- If using an 8-quart model, add another 1/2 cup of broth (1 cup total), to ensure enough cooking liquid for the pot to come to pressure.
- If you are using small chicken breasts (6-7oz), you can pressure cook for just 4 minutes, but be sure that any “large” mini potatoes are cut in half so they will cook through. Five minutes + 10 minutes NPR tends to be perfect for even the largest whole mini potatoes I’ve used.
- Always check that your cooked chicken reaches a minimum internal temperature of 165 °F.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- This recipe was tested in a 6-quart Instant Pot model.
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