The Easiest Instant Pot Chicken You'll Ever Make (Seriously!)
Okay, let's be real. It's 5:30 PM. The kids are hangry, you're exhausted from the day, and the last thing you want to do is figure out a dinner that involves a million steps and a sink full of pots and pans.
I get it. I’ve been there more times than I can count.
That’s why this recipe is my absolute go-to. It’s the one I text to my friends when they get an Instant Pot and panic. It’s the one I rely on when my well-laid meal plans fall apart. This is a true dump-and-go Instant Pot chicken—no fancy searing, no babysitting, just simple ingredients that transform into a comforting, healthy meal while you literally walk away.
If you're new to your Instant Pot or just having a busy week, this is about to become your best friend.
Why You'll Make This Recipe on Repeat
- The "Dump-and-Go" is Real: I’m not kidding. You layer, you season, and you press a button. That’s it.
- Shockingly Fast: We’re talking about 30 minutes from now to "dinner's ready!"
- Picky-Eater Approved: The flavors are classic and comforting, not spicy or weird. My kids actually eat the vegetables.
- One Pot to Wash: The cleanup is a dream. Honestly, sometimes I just pop the inner pot in the dishwasher, and I'm done.
What You'll Need: Probably Already in Your Kitchen
The magic is in the simplicity. Here's what you need to grab:
For the Main Event:
- About 1.5 pounds of boneless, skinless chicken (breasts or thighs work great!)
- 1 pound of baby potatoes (just give 'em a rinse)
- A couple handfuls of baby carrots (or chop up 3-4 regular ones)
- 1 cup of chicken broth (or just water with a teaspoon of bouillon if that's what you have)
- The Spice Squad: 1 tsp each of garlic powder, onion powder, and dried thyme (Italian seasoning is fine too!). Plus ½ tsp of paprika for a little color, and of course, salt and pepper.
For the Game-Changing Gravy (Do It!):
- Just some of the yummy juice from the pot
- 2 tablespoons of cornstarch
- 2 tablespoons of cold water
A Quick Chat: Chicken Breasts or Thighs?
This is the question I get most! Here’s the lowdown:
- Chicken Breasts: They’re lean and healthy. The Instant Pot is a miracle worker for keeping them from drying out. They’ll be juicy and perfect for slicing.
- Chicken Thighs: These are a bit more forgiving and have a richer flavor. They’ll fall apart tenderly every single time.
You really can’t mess it up. For today, let’s use chicken breasts.
Let's Make It: The Easiest Steps Ever
This is where the magic happens. Set a timer for how long this actually takes you to put together. I bet it's under 5 minutes.
Step 1: The Dump (My Favorite Step)
Take your baby potatoes and carrots and scatter them in the bottom of the Instant Pot liner. This isn't just random—it creates a little platform for the chicken so it doesn't stick. Now, lay the chicken breasts right on top of the veggie pile.
Shake the garlic powder, onion powder, thyme, paprika, salt, and pepper over everything like you’re seasoning with confidence. Don’t stress about being perfect. Finally, pour that 1 cup of chicken broth around the sides (not directly over the chicken, so you don't wash the seasoning off).
Walk away from the urge to stir. I promise.
Step 2: The Go (The Easy Part)
Pop the lid on. This is crucial: make sure the steam release handle is pointed to "Sealing." Hit the "Pressure Cook" or "Manual" button (they’re twins) and set the time for 10 minutes on high pressure.
Now, the pot will start humming and take its sweet time (about 10-15 minutes) to get up to pressure. This is normal! Use this time to unload the dishwasher, help with homework, or just sit down for a minute. You've earned it.
Step 3: The Release (The Fun Part)
When the timer beeps, it's showtime. We're doing a Quick Release. Put an oven mitt on your hand (trust me, that steam is hot) and carefully flip the steam release handle from "Sealing" to "Venting." A cloud of steam will shoot out—it’s very dramatic and smells amazing.
Once the little float valve drops down, the coast is clear.
Step 4: Feast!
Open the lid (away from your face!). You should see perfectly cooked chicken and tender veggies. Use tongs to pull everything out onto a platter.
You Gotta Make the Gravy. Seriously.
Don't you dare pour that liquid gold down the drain! It’s packed with flavor and makes the most incredible gravy in two minutes.
- Press the "Sauté" button on your Instant Pot. Let the liquid start bubbling.
- In a small bowl or mug, make a "slurry." Whisk the 2 tablespoons of cornstarch with the 2 tablespoons of cold water until it looks like thin milk. (Using cold water prevents lumps!)
- While the pot is simmering, whisk in the cornstarch mixture.
- Keep whisking for a minute or so. You'll see it start to thicken beautifully into a silky gravy.
- Turn off the pot and pour that glorious gravy all over your chicken and potatoes. You're a hero now.
Questions You Might Have (I Had Them Too!)
Can I use other veggies?
Please do! This recipe is a fantastic template.
- Awesome adds: Toss in some green beans or broccoli florets after the pressure cook. Just let them hang out in the hot liquid for 5 minutes with the lid off to cook through.
- Maybe avoid: Delicate things like zucchini can get too mushy.
Help! My potatoes aren't cooking through!
This usually means the potatoes were too big. If your baby potatoes are on the larger side, just cut them in half. Aim for everything to be roughly the same size so they cook evenly.
What do I do with leftovers?
They are a meal prep dream! Shred the chicken and store it with the gravy. It’s incredible:
- On top of a salad for lunch.
- Heated up with BBQ sauce for sandwiches.
- Stirred into a pot of broth with noodles for instant chicken soup.
This dump-and-go Instant Pot chicken is more than a recipe; it's a lifeline on a busy night. It’s the dinner that tastes like you fussed, but secretly required almost zero effort. So go on, give it a try. Your future, less-stressed self will thank you.
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