This Instant Pot Chicken and Potatoes recipe is SO easy! The chicken and potatoes cook at the same time with an easy honey mustard sauce.
Ingredients and substitutions
- Chicken cutlets – chicken breasts sliced in half lengthwise will also work.
- Baby potatoes – Yukon baby potatoes, red baby potatoes or fingerling potatoes would all be great in this recipe. You could also cut up russet potatoes into smaller pieces.
- Salt & black pepper – to taste.
- Honey – agave nectar or brown sugar glaze will provide the same sweet flavor as honey.
- Grainy dijon mustard – spicy brown mustard, honey mustard and yellow mustard are all good substitutes for dijon mustard.
- Parsley – substitute for other fresh herbs or spices like rosemary or thyme.
How to cook chicken and potatoes in the Instant Pot
Step 1: Add water and a trivet to the Instant Pot.
Step 2: Add the chicken and potatoes.
Place the chicken and potatoes on top of the trivet, then season with salt and pepper.
Step 3: Cook on high pressure.
Set the vent to seal and cook on manual high pressure for 5 minutes. When it’s done cooking, do a quick release of the pressure.
Step 4: Make the honey mustard sauce.
Meanwhile, mix honey and mustard together in a small bowl and chop up the parsley.
Step 5: Toss the chicken and potatoes in the sauce.
Drain the water from the pressure cooker, then gently toss the chicken and potatoes in the honey mustard sauce.
Step 6: Serve and enjoy!
Garnish with parsley and serve.
What to serve with chicken and potatoes
If you’re looking to add to this easy Instant Pot chicken and potatoes dish, you have a few options! Here are some of my favourite side dish options:
- Carrots with a brown sugar glaze
- Brussels sprouts salad
- Steamed vegetable medley
- Asparagus with garlic and parmesan cheese
Frequently Asked Questions
You can definitely use frozen chicken breasts or cutlets for this chicken and potatoes Instant Pot recipe. It’s important to note that if you are using frozen chicken you will need to increase the cooking time to 10 minutes. The downside to doing this is that the extra cook-time can result in soggy potatoes. Overall, it’s best to use chicken that isn’t frozen, but the option to use frozen chicken is available if necessary.
If your chicken comes out rubbery after pressure cooking in the Instant Pot, you’ve likely overcooked it. Make sure you’re only cooking it on high pressure for 5 minutes, followed by a quick release of the pressure.
The chicken breasts should be added to the Instant Pot raw. There’s no need to brown or sear the chicken first.
If you want to serve your Instant Pot chicken and potatoes with extra veggies, I’d recommend making them on the side, as they might get soggy in the amount of time you need to cook the chicken.
You can try making this recipe with boneless skinless chicken thighs, but they’ll need to cook for 10 minutes instead of 5 minutes. Since Instant Pot chicken thighs need to cook for longer, the potatoes might get overcooked, so I’d recommend cooking the potatoes separately if you’re going to be using thighs.
Storing and reheating
This chicken and potatoes Instant Pot recipe will last in the refrigerator for up to 5 days, making it the perfect meal prep dish! Store individual serving sizes in an airtight container for easy reheating. Sprinkle some water over top to keep the chicken from drying out, then microwave for 1-2 minutes.
Freezing the chicken
You can freeze the chicken in airtight glass containers or freezer-safe Ziploc bags for up to 3 months. When you’re ready to enjoy, let the chicken defrost in the fridge overnight then reheat as normal.
More Instant Pot chicken recipes
- Easiest Instant Pot Whole Chicken Recipe
- Instant Pot Frozen Chicken Breasts
- Instant Pot Shredded Chicken 3 Ways
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning these chicken and potatoes into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Instant Pot Chicken and Potatoes
Ingredients
- 3/4 cup water
- 4 chicken cutlets or 2 chicken breasts sliced in half lengthwise
- 1.5 lbs baby potatoes, sliced about 4 cups
- salt & pepper, to taste
- 1/4 cup honey
- 1/4 cup grainy dijon mustard
- Fresh parsley, for garnish
Instructions
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Meanwhile, mix honey and mustard together in a small bowl and chop parsley. Drain water from Instant Pot, then gently toss chicken and potatoes in honey mustard sauce. Serve garnished with parsley, then enjoy!
