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Instant Pot Chicken Thighs and Potatoes

This recipe for Instant Pot Chicken Thighs and Potatoes uses simple ingredients to create a flavorful meal in about 30 minutes! Chicken and potatoes are cooked to perfection in the Instant Pot with a blend of lemon and spices. This recipe is super easy and perfect for Instant Pot newbies!
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4
Calories 347 kcal


  • 1.5- 2 lbs bone-in, skin on chicken thighs See Note 1
  • 1.5 lbs small potatoes, halved such as Yukon Gold
  • 1/2 cup chicken stock
  • 1/3 cup fresh lemon juice about 2 medium sized lemons
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 3-4 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • In a small bowl whisk together: lemon juice, olive oil, oregano, onion powder, garlic, salt and pepper. Set aside.
  • If your Instant Pot has a trivet, place at the bottom of your pot. To the pot, add chicken stock, then place potatoes on top of the trivet (if using). If you aren't using the trivet, just throw the potatoes in the bottom of the pot.
  • Place chicken thighs over the potatoes, then pour lemon juice/olive oil mixture over everything.
  • Place lid on Instant Pot and seal. Cook on high pressure for 15 minutes (the pot will take about 10 minutes to come to full pressure).
  • When 15 minutes of cooking is done, allow 5 minutes of natural pressure release (do nothing, just wait!). Then perform a quick pressure release to remove any remaining pressure (See Note 3).
  • Carefully remove chicken and potatoes from Instant Pot and serve with lots of the juices at the bottom of the pot!


Note 1: If you are a newbie to cooking in your Instant Pot, bone-in chicken is very forgiving if you happen to over cook it! I like using bone in, skin on thighs for maximum flavor but you can also remove the skin. You can use boneless, skinless thighs however reduce the cooking time to 12 minutes.
Note 2: Baby Yukon Gold potatoes are great in this dish, but any smaller sized potatoes will work. Cut them in half or quarters so they are roughly even in size--it doesn't have to be perfect.
Note 3: If desired, test chicken with a thermometer; it should reach 165 degrees. (If it's not, place the lid back on and allow it to rest for 5-10 minutes. If the chicken is still not cooked secure the Instant Pot lid and cook for 1-3 minutes longer, on high pressure. This should not happen if you are using 1.5 to 2 lbs. of chicken per recipe instructions. If you have more chicken than that, add a few minutes extra to the cooking time.
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Calories: 347kcalCarbohydrates: 28.6gProtein: 19.2gFat: 17.5gSaturated Fat: 4gCholesterol: 57mgSodium: 449mgPotassium: 856mgFiber: 4.5gSugar: 2.6gCalcium: 39mgIron: 2mg
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