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potatoes and chicken on a plate with sage on top
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Instant Pot Chicken and Mashed Potatoes

Instant Pot Chicken and Mashed Potatoes is a meal in one. Tender juicy chicken breast and creamy mashed potatoes all cooked at once in your pressure cooker.
Course Dinner
Cuisine American
Keyword boneless chicken dinner, chicken and mashed potatoes, chicken dinner, Instant Pot Chicken and Mashed Potatoes, mashed potatoes instant pot with chicken, pressure cooker chicken and potatoes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 -6 servings
Calories 437kcal
Author Kelsey Apley

Ingredients

  • 3-4 small chicken breasts 1 pound total
  • 1 tablespoon olive oil
  • 1 lb Yukon gold or Russet potatoes quartered, peeled
  • Water or chicken stock -enough to cover the potatoes about 2 cups
  • 5 tablespoons butter divided
  • 5 fresh sage leaves minced (about 1 tablespoon) optional
  • 2 garlic cloves minced (about 2 teaspoons)
  • ¼ cup heavy cream
  • cup sour cream

Instructions

  • To start you will add your oil to the Instant Pot and turn on the saute feature. While the oil is getting hot, you will season your chicken breast with salt and pepper to taste.
  • Sear your chicken in the oil on both sides till golden brown. Remove and place on a plate to the side. You will not fully cook the chicken, just brown it a bit. This locks in flavor.
  • Now pour in your water and use a wooden spoon to deglaze the bottom of the pot.
  • Next, add in your peeled and quartered potatoes, 2 tablespoons of butter, sage leaves (optional), and garlic.
  • Place your seared chicken on top of the potatoes, and place the lid on the Instant pot and set to sealing. Cook on high pressure for 10 minutes, followed by a quick release of pressure.
  • Remove chicken, and then drain off liquid form the potatoes.
  • Add in the heavy cream, sour cream and 3 tablespoons of butter. Mash up your potatoes.
  • Slice and serve your chicken with the mashed potatoes for an easy and delicious dinner.

Notes

  • Make sure your chicken reaches 165 degrees internal temperature.
  • You can swap out the Yukon gold potatoes if you don't have them on hand. Russet, yellow, or even red potatoes work.
  • You can use cream cheese in replace of heavy cream in the mashed potatoes.
  • If you use bone in chicken just make sure you cook until the chicken is fully cooked.
  • Store leftovers in the fridge for 2-3 days in the proper airtight container.
  • You can use a potato masher, Imersion blender, or a standard blender.
  • Swap the sage with thyme or even rosemary if you want to change up the flavor of the dish.

Nutrition

Serving: 1g | Calories: 437kcal | Carbohydrates: 31g | Protein: 30g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 215mg | Fiber: 3g | Sugar: 3g