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Instant Pot Chicken Thighs and potatoes on a white plate with brown rim sprinkled with baby spinach

Instant Pot Chicken Thighs and Potatoes

Instant Pot Chicken Thighs with Potatoes are cooked at the same time in your electric pressure cooker. An easy recipe for beginners to learn to cook two things at the same time.

Course Dinner, Main Course
Cuisine American
Keyword chicken thighs in the pressure cooker
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 servings
Calories 380 kcal
Author Sandy Clifton


Spice Rub Mixture

  • 1/4 tsp Onion Powder
  • 1/4 tsp Black Pepper
  • 1/4 tsp Poultry Seasoning
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Kosher Salt

For Cooking the Chicken Thighs and Potatoes

  • 2 Tbsp Olive Oil
  • 6 Chicken Thighs (I use skin on, bone in)
  • 1 1/2 cups Chicken Broth low sodium
  • 3 Large Red Potatoes, cut in fourths
  • 1 Tbsp Butter
  • 1 Small Sprig Rosemary
  • 1/2 Lemon


  1. Put the spices in a small dish and mix together well. Sprinkle on both sides of the chicken thighs.
  2. Press the Sauté button on the Instant Pot. When the display reads Hot, add the olive oil.
  3. 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.
  4. 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).
  5. Add the broth to the pot (still on Sauté mode). Stir and scrape any remaining brown bits on the bottom of the pot.
  6. Add the potatoes, butter, and the rosemary.
  7. Put a tall trivet over the potatoes.
  8. 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).
  9. Squeeze the lemon juice over the chicken.
  10. Close the lid and set the steam release knob to the Sealing position.
  11. Cancel the sauté mode.
  12. Press the Poultry, or the Manual button, and use the + or - button to choose 13 minutes.
  13. When cooking cycle ends, let it naturally release pressure for 5 to 10 minutes. Don’t let it go longer than that.
  14. Turn off the pot.
  15. Manually release the remaining pressure, and when the pin in the lid drops, carefully open the lid, facing it away from you.
  16. Carefully remove the steamer basket with the chicken to a plate.

  17. Carefully remove the trivet.
  18. 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.

  19. 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.

  20. Turn off the pot and serve the gravy over the potatoes, and the chicken thighs if you’d like.

Recipe Notes

Add 1/8 tsp Cayenne Powder to the spice mixture for a little kick.