Instant Pot Chicken Potatoes

Source: Creme De La Crumb

Ingredients (4 servings)

• 4 boneless, skinless chicken breasts
• 2 lb baby red or gold potatoes (halve/quarter to about 1-inch pieces)
• 3 tbsp olive oil
• 1 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 2 tbsp + 2 tsp dry ranch seasoning (split use)
• 1 cup chicken broth
• 3 tbsp grated parmesan
• Optional garnish: chopped parsley or thyme

Instructions

1. In a large bowl, toss chicken and potatoes with olive oil, salt, and pepper.
2. Mix garlic powder, thyme, basil, oregano, and 2 tbsp ranch seasoning. Coat chicken and potatoes with this mix.
3. Pour chicken broth into the Instant Pot.
4. Add chicken first, then potatoes on top.
5. Seal lid and set to Pressure Cook (High):
   • 15 minutes for 4 medium-large chicken breasts
   • 10 minutes for smaller breasts or fewer pieces
6. Quick release pressure.
7. Remove chicken and potatoes with a slotted spoon (or drain liquid first).
8. Sprinkle with remaining ranch seasoning (2 tsp) and parmesan.
9. Garnish if desired and serve.

Notes

• Keep potato pieces around 1 inch so they finish with the chicken.
• If using thighs, the source suggests about 10-12 minutes.