Introduction to Instant Pot Garlic Herb Chicken and Potatoes
This Instant Pot Garlic Herb Chicken and Potatoes is the definition of a no-stress dinner. Juicy chicken thighs, tender baby potatoes, and aromatic herbs all come together in one pressure-cooked pot, locking in flavor and moisture while saving you time. With a fragrant mix of garlic, rosemary, thyme, and a buttery finish, this meal tastes like it’s been slow-roasting all day—but it’s ready in under 30 minutes. Weeknight win? Absolutely.
Why You’ll Love This Recipe:
Minimal prep with maximum flavor payoff.
One-pot meal = fewer dishes and less cleanup.
Perfect for meal prep or busy family nights.
Naturally gluten-free and easy to customize.
The Instant Pot makes everything fall-apart tender.
Ingredients for Instant Pot Garlic Herb Chicken and Potatoes
A little of this, a pinch of that—here’s what makes this recipe unforgettable.
Boneless, skinless chicken thighs: These are juicy and tender, perfect for absorbing all those delicious flavors.
Baby potatoes: Their small size means they cook quickly and pair beautifully with the chicken.
Olive oil: A staple in many kitchens, it adds richness and helps with browning the chicken.
Garlic: Freshly minced garlic brings a fragrant aroma and a robust flavor that elevates the dish.
Dried thyme and rosemary: These herbs add an earthy, aromatic quality that complements the chicken perfectly.
Onion powder: A quick way to infuse that savory onion flavor without the fuss of chopping.
Paprika: This spice adds a subtle smokiness and a beautiful color to the dish.
Salt and black pepper: Essential for seasoning, they enhance all the other flavors.
Chicken broth: This liquid not only helps cook the chicken but also creates a flavorful base for the dish.
Fresh parsley: A sprinkle of this vibrant herb at the end adds a fresh touch and a pop of color.
Feel free to get creative! If you’re out of chicken thighs, chicken breasts work just as well—just adjust the cooking time slightly.
For those who love a creamy twist, consider stirring in some heavy cream after cooking.
All the exact measurements are at the bottom of the article, ready for you to print and take to the kitchen!
How to Make Instant Pot Garlic Herb Chicken and Potatoes
Cooking this Instant Pot Garlic Herb Chicken and Potatoes is a breeze.
Let’s break it down into simple steps that will have you enjoying a delicious meal in no time.
Step 1: Sauté the Chicken
Start by setting your Instant Pot to the sauté function.
Add a tablespoon of olive oil and let it heat for about a minute.
Once hot, season your chicken thighs with salt, pepper, onion powder, paprika, thyme, and rosemary.
Carefully place the seasoned chicken in the pot and brown it for about 3-4 minutes on each side.
This step locks in the flavors and gives the chicken a nice golden crust.
When done, remove the chicken and set it aside.
Step 2: Add Garlic and Deglaze
Now, it’s time to add that aromatic touch.
Toss in the minced garlic and sauté for about 30 seconds until it becomes fragrant.
This is where the magic begins!
Next, pour in the chicken broth, scraping the bottom of the pot to deglaze.
This helps lift those tasty browned bits, adding depth to your dish.
Step 3: Combine Ingredients
Return the browned chicken to the pot.
Now, add the halved baby potatoes right on top.
This layering ensures that the potatoes soak up all the delicious flavors while cooking.
Step 4: Pressure Cook
Close the lid of the Instant Pot and set the valve to sealing.
Cook on high pressure for 10 minutes.
This is where the Instant Pot works its magic, transforming your ingredients into a hearty meal.
Step 5: Release Pressure and Serve
Once the cooking time is up, allow for a natural release for 5 minutes.
After that, carefully switch the valve to venting to release any remaining pressure.
Open the lid and give everything a good stir.
Garnish with fresh parsley before serving, and enjoy the delightful aroma that fills your kitchen!
Tips for Success
Always season your chicken well for maximum flavor.
Don’t skip the browning step; it adds depth to the dish.
Use fresh herbs when possible for a vibrant taste.
For a creamier sauce, stir in heavy cream after cooking.
Let the Instant Pot naturally release pressure for tender chicken.
Equipment Needed
Instant Pot: The star of the show! Any electric pressure cooker will do.
Cutting board: Essential for prepping your ingredients.
Sharp knife: A good knife makes chopping garlic and herbs a breeze.
Measuring spoons: For accurate seasoning, though eyeballing works too!
Wooden spoon: Perfect for stirring and scraping the pot.
Variations
Herb Swap: Experiment with different herbs like oregano or basil for a unique flavor profile.
Vegetable Boost: Add carrots, green beans, or bell peppers for extra nutrition and color.
Spicy Kick: Toss in some red pepper flakes or a dash of hot sauce for a spicy twist.
Low-Carb Option: Substitute potatoes with cauliflower florets for a low-carb alternative.
Gluten-Free Gravy: After cooking, thicken the broth with cornstarch for a gluten-free gravy.
Serving Suggestions
Side Salad: A crisp green salad with a light vinaigrette complements the richness of the chicken.
Crusty Bread: Serve with warm, crusty bread to soak up the delicious juices.
Wine Pairing: A chilled white wine, like Sauvignon Blanc, enhances the meal beautifully.
Presentation: Serve in a large bowl, garnished with extra parsley for a pop of color.
FAQs about Instant Pot Garlic Herb Chicken and Potatoes
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but adjust the cooking time to 8 minutes for a tender result. Just remember, thighs are juicier and more forgiving if overcooked.
What can I serve with Instant Pot Garlic Herb Chicken and Potatoes?
This dish pairs wonderfully with a crisp side salad, some warm crusty bread, or even steamed vegetables. The options are endless!
Can I make this recipe ahead of time?
Yes! You can prepare the ingredients in advance and store them in the fridge. Just follow the cooking steps when you’re ready to eat.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a quick meal.
Can I freeze this dish?
Yes, you can freeze the cooked chicken and potatoes. Just make sure to let it cool completely before transferring it to a freezer-safe container. It will keep well for up to 3 months!
Final Thoughts
Cooking should be a joyful experience, and my Instant Pot Garlic Herb Chicken and Potatoes embodies that spirit.
In just 25 minutes, you can create a meal that not only satisfies hunger but also warms the heart.
The blend of garlic, herbs, and tender chicken creates a symphony of flavors that will have your family asking for seconds.
Whether it’s a busy weeknight or a cozy weekend dinner, this dish is your go-to solution.
So, roll up your sleeves, embrace the process, and enjoy the delicious rewards that come from your kitchen!
Set the Instant Pot to the sauté function. Add olive oil and let it heat for about 1 minute.
Season the chicken thighs with salt, pepper, onion powder, paprika, thyme, and rosemary. Add the seasoned chicken to the pot and brown for about 3-4 minutes on each side. Remove the chicken and set aside.
Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
Pour in the chicken broth, scraping the bottom of the pot to deglaze and remove any browned bits.
Return the chicken to the pot and add the halved baby potatoes on top.
Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes.
Once the cooking time is complete, allow for a natural release for 5 minutes, then carefully switch the valve to venting to release any remaining pressure.
Open the lid and stir everything together. Garnish with fresh parsley before serving.
Notes
For a creamier dish, stir in ½ cup of heavy cream after cooking and let it simmer for a few minutes.
You can substitute the chicken thighs with chicken breasts if preferred, adjusting the cooking time to 8 minutes for a more tender result.
