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Instant Pot Chicken Thighs with Potatoes are cooked together in your Instant Pot electric pressure cooker. I show you how to cook pressure cooker chicken thighs and potatoes together at the same time!
Originally published on 9/4/17
Instant Pot Chicken Thighs with Potatoes
I get asked a lot about cooking a meal in the Instant Pot. Many people want to cook multiple types of food at once, in the same pot. This can be a time saver, and it is really nice to have one dirty pot! I rarely have only one dirty pot. 😀
Pressure cooking chicken thighs on top with the Potatoes underneath is an easy way to cook the two foods at once. Because they both have similar cook times, it works out very well!
It’s even easier if you use food that doesn’t have to be browned first, but these chicken thighs taste much better if you do brown them.
I like doing it this way. When I make them with BBQ sauce, I don’t brown them first, I broil them after pressure cooking, to caramelize the BBQ sauce. Yum! You could definitely do the potatoes with BBQ chicken if you want.
This is a great meal to cook in the pressure cooker because it is pretty hard to mess up a chicken thigh! The extra fat in them allow for a little “accidental” overcooking, and they will still be nice and tender.
Chicken breasts in the Instant Pot require a different timing and prep. See my Instant Pot Chicken Breasts recipe here.
Is the skin crispy?
If you browned the thighs before pressure cooking, there will be a little crispness left. To get the skin even crispier, you could broil them after you pressure cook them.
I don’t do that as I like them as is, and just want to eat them when they are done cooking. I know they won’t be as crispy, and that’s fine.
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Where can I find a tall-legged trivet?
I have been getting questions about the tall-legged trivet that I use. I bought one on Amazon a few years ago, and still use it. Here is the one I use: Steaming Rack Stainless Steel Tall Legged Trivet
Instant Pot Chicken Breast
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Instant Pot Chicken Thighs and Potatoes
Ingredients
Spice Rub Mixture
- ¼ tsp Onion Powder
- ¼ tsp Black Pepper
- ¼ tsp Poultry Seasoning
- ½ tsp Garlic Powder
- ½ tsp Paprika
- ½ tsp Kosher Salt
For Cooking the Chicken Thighs and Potatoes
- 2 Tbsp Olive Oil
- 6 Chicken Thighs (I use skin on, bone in)
- 1 ½ cups Chicken Broth low sodium
- 3 Large Red Potatoes, cut in fourths
- 1 Tbsp Butter
- 1 Small Sprig Rosemary
- ½ Lemon
Instructions
- Put the spices in a small dish and mix together well. Sprinkle on both sides of the chicken thighs.
- Press the Sauté button on the Instant Pot. When the display reads Hot, add the olive oil.
- Add 3 or 4 chicken thighs, skin side down, and brown them on both sides, about 4 minutes per side. Repeat with the remaining thighs. Set aside on a plate.
- When all of the thighs are browned, carefully remove any remaining oil from the pot. If the bits on the bottom of the pot are too blackened, add a little water and use a wooden spoon to scrape them off and discard. Otherwise, keep the browned bits in there for flavor (Sometimes spices get a little burned).
- Add the broth to the pot (still on Sauté mode). Stir and scrape any remaining brown bits on the bottom of the pot.
- Add the potatoes, butter, and the rosemary.
- Put a tall trivet over the potatoes.
- Set a steamer basket on top of the trivet and add the chicken thighs to it (make sure they don’t set up above the rim of the pot. You need to be able to comfortably get the lid on).
- Squeeze the lemon juice over the chicken.
- Close the lid and set the steam release knob to the Sealing position.
- Cancel the sauté mode.
- Press the Poultry, or the Manual button, and use the + or - button to choose 13 minutes.
- When cooking cycle ends, let it naturally release pressure for 5 to 10 minutes. Don’t let it go longer than that.
- Turn off the pot.
- Manually release the remaining pressure, and when the pin in the lid drops, carefully open the lid, facing it away from you.
- Carefully remove the steamer basket with the chicken to a plate.
- Carefully remove the trivet.
- At this point you can either use a potato masher to mash the potatoes right in the pot, or remove them with a slotted spoon and make gravy from the drippings. If you choose to remove them, set them aside and turn on the pot to the sauté mode to make gravy.
- Add a cornstarch slurry to the liquid in the pot (mix 2 Tbsp cornstarch and just enough water to make it loose, and whisk it into the hot liquid in the pot). Keep stirring until it thickens.
- Turn off the pot and serve the gravy over the potatoes, and the chicken thighs if you’d like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make pressure cooker Chicken Thighs with Potatoes Recipe and More
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Hi Sandy,
I’m new to Instapot. This recipe looks easy and tasty. Once the dish is cooked how long can you leave it on warm? I need to prepare dinner early. I don’t have the long leg trivet. Will it work to place the rack that came with the Instapot directly on the potatoes and the chicken on top?
Hi Kathy, You can leave it on warm for a while. The issue is that if it naturally releases longer than the recipe states (5-10 minutes), the chicken runs the risk of being overcooked. You may have to just test it out. Maybe take a few minutes off of the cook time to balance out the time. If it is not quite done enough when you get to it, it’s easy enough the set it for another minute to finish it off. Yes, you can just put the trivet you have directly on top of the potatoes, and the chicken on that. I hope it turns out good for you!
Was a big hit the family loved it. So easy and quick. The potatoes had so much flavor. I will make this again!
That’s great, Kathy! Simple meat and potatoes! Thank you for your review!
I made this last night using 2 large chicken breasts that I cut in thirds to be about the same size as thighs. The chicken was a little more dry than if we had used thighs, but it was still delicious, and will definitely be a new staple option for my family. I had some leftovers for lunch today and I think the chicken tasted even better than it did last night!
That’s great, Shaina! I would cook a few minutes less when using breast meat, and maybe only cut them in half, or try one whole and see how it comes out. Then you will know for the future, and have a great go-to recipe! Thank you for your review!
Thank you for these recipes, I had the 6 quart pot and used it once, I’d been reluctant to use it at all. Have been using regular stove top pressure cookers for over 40 years and this techno stuff kind of scares me. Anyway, my son saw the amazon truck thing or whatever and got the 3 quart on a terrific deal. first he called me to ask the size of mine. . I told him to grab the deal and I’d trade. I live alone and it is difficult to use all that food up. So we did the trade and I’ve been looking at the pot now for about 8 weeks. Today I decided to bite the bullet and do some chicken thighs, although the ones I have were boneless and skinless, I improvised on the seasonings according to what I have in the kitchen and used those little tiny red, white and purple potatoes, and at the last minute put some halved artichokes on the top. The steamer basket I purchased would work nice in the 6 qt pot but would not fit in the mini so I just piled the chicken on top of the potatoes. It was fantastic and I do believe I will be using this thing a lot. THANK YOU
Hi Jane! I’m so glad you decided to jump in with your IP! I hope you have fun, and cook up some tasty meals for yourself! Thank you for your story, I love it!
Thanks Sandy.
I was thinking that the food would burn if touching bottom without the trivet being there.
We’ll look into that long legged one.
Richie
As long as you deglaze the pot and have adequate liquid, it should be fine. If you haven’t already, you can watch my video, and that might help.
Hello Sandy,
We just bought a 6qt. Instant Pot and this recipe has caught my eye. I was even thinking of placing some raw julienne cut carrots in there as well. Don’t know how that would work out, but experimenting is the best part of learning.
What I would like to know is where you found the tall leg trivet, as this is a great way to separate thighs and veggies and allow the broth and chicken to drip onto the veggies, but I can’t find one.
And real quick, at this point, the lower trivet rack that came with the cooker will always stay on the bottom, yes or no?
Thanks,
Richie
Hi Richie, you can find the tall legged trivet in this list: https://www.simplyhappyfoodie.com/favorite-instant-pot-accessories/
As far as the short trivet, I don’t use it for this recipe, and will let you know in each recipe if it is needed or not. Some recipes do not need a trivet at all.
My family loved this recipe and can’t wait for me to make it again.
I want to try this with some boneless skinless thighs I have on hand. Should I still brown them even though they’re skinless or is browning skinless chicken a no no? I’m not only new to the insta pot but cooking in general. ? I will probably just use red potatoes so should I stay with original time or adjust for the boneless skinless thighs? Thanks!
Rick
Hi Rick! Truthfully, I usually only use frozen when I use thighs. I don’t think it would hurt to season and lightly brown the ones you have, if thawed. The cook time will be less, closer to 10 minutes. 8 if the thighs are small. Red potatoes take a little longer to cook, in my experience, so maybe cut them just a bit smaller? Let me know how it works!
I’d like to try frozen thighs so i can throw them in straight from the freezer when I’m ready to cook so can I season and brown from frozen or does it have to be thawed before you season and brown? I would think they would need to be thawed to be seasoned and browned properly but like I said, I’m new to this! Thanks again!
Rick, it’s easier to season them when they are thawed. You can run them under cold water and pat dry, then rub a bit of oil or butter, then the spice on them. They won’t brown as well as thawed though. Myself, when I use frozen, I just toss them in right on top of the potatoes, sprinkle on the seasoning, and cook them like that!
I’m making this tonight. I’m sure it will be terrific! Thanks for posting.
Hi Pamela, I hope you like it!
I’d like to make this tonight, how would you adjust the cooking time for boneless/skinless thighs and russet potatoes? Thank you!
Hi Randi, I would cut the time to 8 minutes, with a 7 minute natural release, if the thighs are small.
I made this today, and it was very good. The chicken thighs had so much flavor, and it was so easy. Will be making it again soon. I mashed the potatoes, and made the gravy. Used 4 thighs, two for me and two for a friend. Next time will use more chicken so I have leftovers!
Hi Nancy! That’s great! I’m glad this recipe worked out for you. Sometimes, it’s the simple recipes that we end up liking! Thank you for taking the time to review!