Discover the ultimate weeknight savior: a delectable Instant Pot Chicken Thighs and Mashed Potatoes recipe that promises succulent, fall-off-the-bone chicken paired with exquisitely creamy, melt-in-your-mouth mashed potatoes, all blanketed in a rich, savory gravy. This isn’t just a meal; it’s a comforting experience that brings the whole family together, without the fuss. Imagine transforming basic ingredients into a gourmet-level dinner in under 30 minutes, right in your pressure cooker. This one-pot wonder is designed for busy schedules, offering a complete, nourishing meal with minimal cleanup. Whether you’re a seasoned Instant Pot enthusiast or new to the world of pressure cooking, this recipe will quickly become a cherished staple in your culinary repertoire.
This Instant Pot chicken and potatoes recipe isn’t just fast; it’s foolproof. You’ll achieve incredibly tender chicken thighs and mashed potatoes so creamy they practically melt in your mouth, complete with a luscious gravy, all from a single pot. It’s the perfect solution for those hectic evenings when time is short but you refuse to compromise on flavor and quality. You can even use frozen chicken, making it even more flexible for last-minute meal planning. Simply serve with your favorite green vegetables, like steamed green beans or roasted asparagus, for a complete, comforting, and utterly delicious dinner that will have everyone asking for seconds.
Effortless Instant Pot Chicken Thighs and Potatoes
As a devoted home cook, I constantly seek out dishes that marry minimal effort with maximum flavor, especially when it comes to feeding a hungry household. The Instant Pot has proven to be an invaluable kitchen companion, unlocking a world of speedy and straightforward recipes that don’t skimp on taste. This particular chicken and mashed potatoes dinner stands out as a family favorite, much like our popular Instant Pot pork loin and potatoes, because it consistently delivers perfect results with surprising ease.
The chicken thighs emerge from the pressure cooker unbelievably tender and juicy every time, infused with savory goodness. And what could be more satisfying than a generous helping of fluffy, creamy mashed potatoes swimming in rich, homemade gravy? It’s a classic combination elevated by the magic of pressure cooking. What truly sets this apart as one of the best chicken thighs with potatoes and gravy recipes is its remarkable one-pot convenience. Every single component – from searing the chicken to thickening the gravy – happens right in your Instant Pot, simplifying both the cooking process and the cleanup.
New to Instant Pot Cooking? Always prioritize safety and performance. Be sure to consult your manufacturer’s manual to thoroughly familiarize yourself with your specific pressure cooker model and its unique safety features before use.
The Magic of One-Pot Cooking
Seriously, did I mention that this Instant Pot chicken thighs and potatoes recipe cooks everything in the same pot? Yes, even the decadent gravy! The beauty of this method lies in its sequential cooking process, each step leveraging the power of your pressure cooker for maximum efficiency and flavor development. First, the chicken is expertly seared using the Instant Pot’s sauté function, locking in its juices and building a rich flavor foundation at the bottom of the pot. Next, the potatoes and broth are added directly into the same pot, soaking up all those delicious drippings.
After a quick pressure cook cycle of approximately 15 minutes, your tender chicken thighs are ready to be plated, and the potatoes are perfectly cooked for mashing. The best part? There’s absolutely no need to drain the potatoes! This crucial step ensures that all the flavorful broth, enriched by the chicken and potato starches, remains in the pot, forming the base for an incredibly savory gravy. A quick simmer with a cornstarch slurry thickens this liquid into a luxurious gravy, and just like that – dinner is served! I often complement this hearty meal with a side of crisp green beans, but it also pairs wonderfully with other simple vegetable dishes, such as glazed carrots, sautéed Brussels sprouts, or sweet steamed peas. This practically foolproof dish is an outstanding choice for a quick and easy weeknight dinner, guaranteed to be a crowd-plepleaser with your family.
Ingredient Notes and Flavorful Substitutions
Crafting the perfect Instant Pot Chicken Thighs and Mashed Potatoes begins with understanding the role of each ingredient. Here’s a deeper look into what you’ll need and how you can adapt it to your preferences:
- Chicken: For this recipe, I’ve opted for boneless, skinless chicken thighs due to their incredible tenderness and rich flavor profile, which holds up beautifully under pressure cooking. However, feel free to use other cuts like boneless, skinless chicken breasts (which will require 8-10 minutes of pressure cooking, depending on thickness) or even quicker-cooking chicken tenders (6 minutes). Adjust cooking times accordingly, remembering that bone-in cuts will need a bit longer.
- All-Purpose Seasoning: This blend is a fantastic shortcut to inject complex flavors into your chicken. If you don’t have an all-purpose seasoning on hand, you can create your own savory mix using staples like paprika, dried thyme, dried rosemary, onion powder, and a touch of cayenne for a subtle kick.
- Olive Oil: Essential for browning the chicken and building a flavorful fond at the bottom of the pot. Any neutral-flavored cooking oil, such as vegetable oil, canola oil, or avocado oil, will work just as well.
- Potatoes: I recommend Russet, Red, or Yukon Gold potatoes for their ideal texture when mashed. Russets yield a fluffy mash, while Yukon Golds offer a naturally buttery flavor and creamier texture. Regardless of your choice, ensure they are cut into uniform 3-inch quarters to ensure even cooking within the 6-minute pressure cook time.
- Chicken Broth or Stock: This is the liquid backbone of the dish, providing moisture for pressure cooking and forming the base for our flavorful gravy. I prefer low-sodium options to control the overall saltiness of the dish, allowing the natural flavors to shine.
- Milk: Used to achieve that luxurious creamy texture in your mashed potatoes and to enrich the gravy. For an extra indulgent touch, you can easily substitute milk with half-and-half or heavy cream. For a dairy-free alternative, unsweetened almond milk or oat milk can also be used, though the richness might differ slightly.
- Butter: Adds a beautiful richness and velvety texture to the mashed potatoes. Margarine can be used as a substitute if preferred, or a dairy-free butter alternative for dietary needs.
- Garlic Powder: A foundational savory note that complements both the chicken and potatoes. For a more intense, mellow garlic flavor, consider adding a teaspoon of minced fresh garlic during the sautéing of the chicken, or stir in roasted garlic from a jar with the potatoes.
- Salt and Black Pepper: These fundamental seasonings are crucial for enhancing and balancing all the flavors in the dish. Always taste and adjust to your preference before serving.
- Cornstarch Slurry: A simple mixture of cornstarch and cold water is the secret to a perfectly thick, glossy gravy. It’s an easy and effective way to achieve the desired consistency without lumps.
Creative Recipe Variations
This recipe is incredibly versatile and can be adapted to suit various tastes and pantry staples:
- Frozen Chicken Thighs: Forgotten to thaw your chicken? No problem! Simply skip the initial searing step in the Instant Pot and add an extra 2 minutes to the pressure cooking time, bringing the total to 8 minutes. The chicken will still cook through perfectly.
- Potato Choices: While Russet potatoes are shown, I frequently use Yukon Gold or red potatoes. Both are excellent choices for their ability to mash into beautifully creamy textures, each offering a slightly different flavor profile.
- Enhanced Garlic Flavor: For garlic lovers, consider adding 1-2 teaspoons of minced fresh garlic when you sauté the chicken. The subtle caramelization will release a deeper, more aromatic garlic essence. Jarred roasted garlic also works wonders, lending a sweet, mellow garlic taste to your mashed potatoes.
- Herb Infusion: Incorporate fresh herbs like chopped rosemary or thyme along with the chicken for an aromatic twist. A bay leaf added to the broth during pressure cooking can also infuse a subtle, earthy depth of flavor.
- Spicy Kick: A pinch of red pepper flakes added with the seasonings can introduce a mild heat that beautifully complements the rich flavors of the chicken and gravy.
If you’re eager to explore more Instant Pot chicken recipes, try our Instant Pot frozen chicken tenders for another quick meal. For different flavor profiles, consider our Instant Pot ranch chicken and potatoes or the vibrant Instant Pot chicken salsa verde. And for a hearty soup, our Instant Pot posole recipe is a must-try.
Essential Kitchen Tools
The beauty of this recipe lies in its simplicity and minimal equipment needs:
- Instant Pot (or any electric pressure cooker)
- Potato masher or hand mixer
- Whisk
- Slotted spoon
- Large mixing bowl
Instant Pot Chicken Thighs and Potatoes: Step-by-Step Prep
Creating this family-favorite meal is a straightforward process, designed for efficiency without compromising on taste. Follow these detailed steps for perfect results every time:
First, begin by setting your Instant Pot to the “Sauté” function, preferably on the “More” or “High” setting, to allow it to preheat thoroughly. While the pot is heating up, take your boneless, skinless chicken thighs and season them generously on all sides with your preferred all-purpose seasoning. This initial seasoning is crucial for building a deep flavor profile.
Once the Instant Pot indicates it’s hot (typically with a “Hot” message or reaching temperature), add the olive oil. Carefully place the seasoned chicken thighs into the hot pot, browning them on all sides until they develop a beautiful light golden crust. This searing step, which takes approximately 3-4 minutes total, is vital for adding depth of flavor and locking in moisture. While the chicken sears, take this opportunity to prepare your potatoes by cutting them into uniform 3-inch quarters.
After browning, remove the chicken thighs from the Instant Pot and transfer them to a clean plate to rest. Immediately add the chicken broth to the pot and use a sturdy spoon or spatula to stir, effectively scraping up all the delicious browned bits from the bottom of the pan – this process is called deglazing, and it’s key to a flavorful gravy.
Press the “Cancel” button on your Instant Pot. Add the cut potatoes to the bottom of the pot, ensuring they are submerged in the broth. Carefully place the seared chicken thighs on top of the potatoes. Securely twist on the Instant Pot lid, ensure the pressure release valve is set to the “Sealing” position (if your model requires manual adjustment), then select the “Pressure Cook” or “Manual” function on High Pressure and set the timer for 6 minutes.
Once the pressure cooking cycle is complete, resist the urge to immediately release the pressure. Instead, allow the pressure to naturally release for 10 minutes. This crucial natural release period is what guarantees your chicken thighs remain incredibly tender and juicy. After 10 minutes, you can then perform a quick release by carefully turning or depressing the pressure valve until all the remaining pressure has dissipated and the float valve drops. Once safe, open the lid.
Carefully transfer the perfectly cooked chicken to a serving platter and cover it loosely with foil to keep it warm while you prepare the mashed potatoes and gravy.
Using a slotted spoon, transfer the cooked potatoes from the Instant Pot into a large mixing bowl. Add the milk (or cream/half-and-half), butter, garlic powder, and a generous pinch of salt and black pepper to taste. Mash the potatoes using a potato masher for a rustic texture, or a hand mixer for a super smooth and creamy consistency. Cover the bowl with foil or a lid to keep the mashed potatoes warm.
Finally, it’s time to make the rich, savory pan gravy right in the Instant Pot – maintaining that fantastic one-pot convenience! Turn the Instant Pot back to the “Sauté” function on High. In a small cup or bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour this cornstarch mixture into the broth remaining in the Instant Pot. Continuously whisk the mixture until the gravy begins to thicken and becomes bubbly, typically within a few minutes. This ensures a lump-free, perfectly consistent gravy.
Serve immediately, drizzling the warm, luscious gravy generously over the tender chicken thighs and creamy mashed potatoes. A fresh sprig of rosemary makes a beautiful garnish. Get ready for rave reviews – everyone will adore this comforting and flavorful chicken with mashed potatoes and gravy dinner!
Recipe FAQs
In my extensive experience using the Instant Pot, tough or dry chicken usually stems from two primary issues. The first is overcooking; chicken thighs, especially boneless ones, only require about 6-8 minutes of high-pressure cooking to reach a safe internal temperature of 165ºF while remaining tender. The second common cause is rushing the pressure release. Always allow for a natural pressure release for at least 10 minutes after the cooking cycle is complete. This gentle process allows the chicken to rest and reabsorb juices, ensuring it stays incredibly moist and tender. Skipping this step can shock the meat and lead to dryness.
Absolutely! This recipe is incredibly adaptable for frozen chicken thighs. Simply skip the initial searing step, as frozen chicken tends to stick to the pot. Instead, add 2 minutes to the high-pressure cooking time, bringing the total to 8 minutes. The frozen chicken will cook through perfectly and still be tender.
Yes, you can certainly substitute boneless chicken breasts for thighs. Adjust the cooking time based on their size: smaller breasts typically need 8 minutes on high pressure, while larger ones may require 10 minutes. If using bone-in chicken breasts, you might need to extend the cooking time further. Remember to add an extra 2 minutes if the chicken breasts are frozen. Crucially, always follow with a 10-minute natural pressure release to ensure the breasts remain juicy and do not dry out.
Storing and Reheating Your Delicious Leftovers
One of the best things about this Instant Pot Chicken Thighs and Potatoes recipe is how well the leftovers keep, making it perfect for meal prepping or enjoying throughout the week. To store, allow the chicken and mashed potatoes to cool completely to room temperature. Transfer them to individual airtight containers. Properly stored in the refrigerator, they will remain fresh and delicious for up to 4 days.
When you’re ready to enjoy them again, leftovers can be easily reheated. For best results, reheat in the microwave in 1-minute intervals, stirring gently between each, until heated through. Alternatively, you can gently warm them on the stovetop over low heat, adding a splash of chicken broth or milk if the potatoes or gravy seem too thick. The chicken will stay moist and the potatoes creamy, providing a comforting meal even on subsequent days.
More Easy Dinner Ideas
If you love simple yet satisfying dinners, here are some of my other top recommendations:
- Smoked Chicken Thighs
- Sweet and Spicy Meatballs
- Grilled Shell Steak
- Shrimp on the Blackstone
If you tried this Instant Pot chicken thighs and potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Your feedback is greatly appreciated!
Instant Pot Chicken Thighs and Potatoes
Renae Gerhardstein
Pin Recipe
Equipment
- Instant Pot (or any electric pressure cooker)
Ingredients
For the Chicken Thighs
- 6 (about 1½ pounds) boneless chicken thighs (for frozen see notes below)
- 1 Tablespoon all-purpose seasoning
- 2 Tablespoons olive oil
For the Mashed Potatoes
- 6 potatoes (Russet, Red, or Yukon Gold), cut into 3″ quarters (about 1½ pounds)
- 3 cups chicken broth or stock, low sodium
- ⅓ cup milk, half and half, or cream
- 4 Tablespoons butter
- 1 Tablespoon garlic powder
- salt and black pepper
For the Gravy
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
Instructions
Pressure cooking the chicken and potatoes:
- Set Instant Pot to sauté mode. Add olive oil. Rub all-purpose seasoning over all sides of the chicken thighs.
- When the pot is ready, brown each thigh on all sides, until lightly golden. This takes about 3-4 minutes total. While the chicken is searing, prepare the potatoes.
- Remove the boneless thighs and let rest on a plate. Add the broth to the pot and stir to deglaze the pan.
- Press the cancel button. Add potatoes to the bottom of the pot and place the chicken on top. Twist on the Instant Pot lid, turn the pressure lever to seal (if needed), then press the high-pressure button and set for 6 minutes.
- When pressure cooking is complete, do a natural release for 10 minutes (let the pot rest undisturbed), then perform a quick release (turn or depress the pressure valve).
- Transfer chicken to a serving platter and cover loosely with foil.
For Mashed Potatoes:
- Using a slotted spoon, add the potatoes to a large mixing bowl. Add milk/cream, butter, garlic powder, salt and pepper. Mash the potatoes with a potato masher or hand mixer. Cover with foil or a lid.
For the gravy:
- Press the sauté button until it says HIGH. In a cup, mix the corn starch and cold water. Using a whisk, stir the mixture with the broth until smooth. Continue stirring until the gravy is thick and bubbly.
Serving
- Drizzle gravy over chicken thighs and mashed potatoes before serving. Add a sprig of rosemary for garnish.
Notes
- If you only have boneless chicken breasts, you can use them instead of thighs. Cook chicken breasts for 8 minutes on high pressure if they are smaller, or 10 minutes if they are bigger. For bone-in chicken, allow even longer.
- Add 2 minutes to cooking time if the chicken is frozen. Always use a 10-minute natural pressure release after cooking.
Recipe Variations:
- To use frozen chicken thighs, skip searing in the Instant Pot and add 2 minutes to the pressure cooking time.
- While this recipe shows russet potatoes, Yukon gold potatoes or red potatoes are also great variations and mash well for creamy results.
- For a deeper garlic flavor, add minced fresh garlic in addition to the garlic powder, or incorporate roasted garlic from a jar for a mellow taste.
Storing Instructions:
- Leftovers will last for up to 4 days when stored in individual airtight containers in the refrigerator. Ensure everything cools completely before refrigerating.