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–+ servings
Instant Pot Chicken and Potatoes
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3.90 from 10 votes

Instant Pot Chicken and Potatoes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: instant pot chicken and potatoes
Servings: 4 servings
Calories: 320kcal
Author: Taylor Stinson

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

  • Add water, then trivet, chicken and potatoes to Instant Pot in that order, seasoning with salt and pepper. Place lid on Instant Pot and make sure valve is set to seal.
  • 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!

Video

Notes

Serve this dish with a side salad or some steamed veggies.
Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 1-2 minutes.
Freeze the chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 320kcal | Carbohydrates: 44g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 320mg | Potassium: 1084mg | Fiber: 4g | Sugar: 19g | Vitamin A: 48IU | Vitamin C: 31mg | Calcium: 35mg | Iron: 2mg