The best memories are made around the dinner table. - Unknown
Instant Pot Chicken & Potatoes
4 boneless skinless chicken breasts
2 pounds baby red or gold potatoes
3 Tbs. olive oil
1 ½ tsp. salt
½ tsp black pepper
1 tsp garlic powder
1 tsp. dried thyme
½ tsp. dried basil
½ tsp. dried oregano
2 Tbs. + 2 tsp. dry Ranch seasoning - divided
1 cup chicken broth
3 Tbs. grated parmesan cheese
Toss chicken and potatoes in a large bowl with the olive oil, then season with salt and pepper. Stir together garlic powder, thyme, basil, oregano and 2 tablespoons of the Ranch seasoning. Sprinkle over the chicken and potatoes, tossing to distribute the ingredients as evenly as possible.
Add chicken broth to the Instant pot/pressure cooker, then place chicken in the broth, and top with the potatoes. Place the lid on in the locked position and turn the vent to the sealed position. Set pressure cooker to “pressure cook” for 10-15 minutes. (see note)
Once the cook time is finished, do a “quick release” by turning the vent to the venting position. Once float valve has dropped, remove the lid. Drain the pressure cooker or use a slotted spoon to transfer chicken and potatoes to a large platter.
Sprinkle with Ranch seasoning and parmesan cheese and garnish with chopped thyme or parsley if desired before serving.
NOTES
Cook time: This is for four medium large chicken breasts at 15 minutes. If you are using fewer than four chicken breasts, or small chicken breasts, you should reduce your cook time to 10 minutes and be sure your potatoes are cut into pieces that are no thicker than 1 inch at any one place.
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