Instant Pot Chicken and Potatoes
Oct 02, 2020, Updated Oct 10, 2022
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This post is sponsored by Wada Farms, a member of The Produce Moms’ family of partners.
Between changing schedules and changing weather, fall is a busy time. Moms and dads everywhere have to contend with both school and work filling up their days. Even those of us working from home find ourselves with hardly a free moment to fix up a hot dinner. That’s why we love our instant pot – it makes dinner so much easier! This Instant Pot Chicken and Potatoes recipe is perfect for those nights when your family is home from a busy day and hungry for a filling, delicious meal.
This meal is perfect for fall not just because it’s easy to make, but because it makes for a satisfying ending to a cool day. Chicken and potatoes are a classic combo, one many of us likely grew up with in one form or another. Whether they’re part of a home-cooked southern feast or a savory western skillet, made from ingredients from the farm next door or whipped up in a downtown apartment kitchen, chicken and potatoes are a match made in heaven’s kitchen.
Hearty Instant Pot Chicken and Potatoes
This Instant Pot Chicken and Potatoes recipe features melt-in-your-mouth baby gold potatoes from Wada Farms. These growers ship the heartiest potatoes to our produce section, all of which are grown sustainably. These are good potatoes you can feel good about eating! In 1943, Wada Farms sprouted its first spuds and began a journey to becoming one of the nation’s largest suppliers of fresh potatoes, onions, and sweet potatoes. No matter what you’re making for dinner, Wada Farms’ produce will be a delicious addition!
Instant Pot Chicken and Potatoes
Ingredients
- 4 boneless, skinless chicken breasts
- 2 lbs Wada Farms baby gold potatoes quartered
- 3 tbsp olive oil
- 1 clove garlic
- 1 tsp dried basil
- 3 tbsp Ranch seasoning
- 1 cup chicken broth
- Salt and pepper to taste
- 3 tbsp grated parmesan cheese
Instructions
- In a bowl, toss potatoes and chicken in olive oil.
- Season with salt and pepper to taste.
- Mix together, garlic, dried basil and 1 tablespoon of Ranch seasoning. Sprinkle over the chicken and potatoes as evenly as possible.
- Add chicken broth to the instant pot or pressure cooker. Place the lid on in the locked position and turn the vent to the sealed position. Set to “pressure cook” for 15 minutes.
- Once the time is up, do a “quick release” by turning the vent to venting position. After the float valve has dropped, remove the lid and drain the pressure cooker. Move the potatoes and chicken to a larger platter.
- Sprinkle with remaining Ranch seasoning and parmesan cheese to garnish.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe appears in our latest eBook, Back to School with Potatoes, along with some of our other favorite potato dishes! Download it for free!
If we had to rank our favorite vegetables… Well, that would be hard to do! But potatoes would surely be near the top. We love spuds both sweet and otherwise, not just for their rich flavor but for their nutritional benefits, too. Potatoes contain essential nutrients like potassium and Vitamin C and B6. Not to mention they’re both fat- and cholesterol-free.
Was this Instant Pot Chicken and Potatoes dish a hit with your family? Tell us about it in the comments below, or tag us in your foodie photos on Instagram @theproducemoms.
