Ultimate One-Pot Instant Pot Chicken Breast & Creamy Mashed Potatoes Recipe
If you’re searching for the perfect quick, easy, and comforting dinner that truly satisfies, look no further than this Instant Pot Chicken Breast Recipe. This brilliant one-pot method combines juicy, tender chicken with irresistibly creamy mashed potatoes, all infused with aromatic garlic and fresh sage. It’s a flavorful meal that comes together in record time, making it ideal for busy weeknights or whenever you crave a hearty, home-cooked dish without the fuss. Prepare to be amazed by how effortlessly this delicious chicken and potato dinner transforms your mealtime!
Why You’ll Adore This Instant Pot Chicken Breast Recipe
When it comes to ultimate comfort food, a perfectly cooked, juicy chicken breast paired with rich, creamy mashed potatoes is simply unbeatable. This particular recipe takes that classic combination and elevates it with the unparalleled convenience of the Instant Pot. Forget juggling multiple pots and pans; here, both your succulent chicken and your velvety mashed potatoes cook together in one ingenious appliance.
The Instant Pot truly shines in significantly cutting down on both cooking time and, perhaps even more importantly, cleanup. By preparing your entire main course in a single pot, you can have a gourmet-quality meal on the table with minimal effort. This makes it an absolute lifesaver for those hectic weeknights when time is of the essence but you still want to provide your family with a nutritious and satisfying dinner.
Our special touch comes from flavoring the mashed potatoes with earthy sage and pungent garlic, creating a depth of flavor that complements the chicken beautifully. However, the beauty of this recipe lies in its flexibility; feel free to experiment with your family’s favorite fresh herbs, like rosemary or thyme, to customize the taste. For that truly decadent and creamy texture, we incorporate a generous blend of salted butter, heavy cream, and a touch of sour cream, ensuring every bite of mashed potato is an experience in itself.
Beyond being a fantastic standalone meal, the tender Instant Pot chicken can also be a versatile component for other dishes. Use it to quickly assemble a delightful chicken salad recipe, create crowd-pleasing Easy Chicken Sliders, or fold it into savory Chicken Enchiladas. If you’re an Instant Pot enthusiast like us, you might also love exploring other easy recipes such as Instant Pot Creamy Rosemary Chicken Thighs, Easy Instant Pot Shredded Chicken, Instant Pot Rotisserie Chicken, Instant Pot Turkey Chili, or this Instant Pot White Chicken Chili. This recipe is also perfect for your weekly meal prep, providing delicious leftovers for days to come.
Essential Ingredients for Your Instant Pot Chicken & Mash
Gathering the right ingredients is the first step to creating this delectable Instant Pot chicken and mashed potato meal. Here’s a breakdown of what you’ll need and why:
- CHICKEN: For optimal results, we highly recommend using fresh, boneless, skinless chicken breasts. Their lean nature and quick cooking time make them perfect for the Instant Pot. Aim for medium-sized breasts, about 1 pound total for 3-4 pieces. If your chicken breasts are particularly thick, you might consider gently pounding them to an even thickness to ensure uniform cooking.
- OLIVE OIL: A tablespoon of good quality olive oil is essential for searing the chicken, which locks in flavor and creates a beautiful golden crust. While olive oil is our top choice for its flavor and health benefits, you can easily substitute with another high smoke point oil like avocado oil or vegetable oil if preferred.
- POTATOES: The star of the mash, Yukon Gold potatoes, are highly recommended for their naturally creamy texture and buttery flavor, resulting in incredibly smooth mashed potatoes. If Yukon Golds aren’t available, Russet potatoes also work well, offering a fluffier mash. Avoid waxy varieties like red potatoes for mashing, as they can become gummy. Remember to peel and quarter them for faster, more even cooking.
- BUTTER: We use salted butter both during the cooking process with the potatoes and again for mashing, adding a rich, indulgent flavor. If using unsalted butter, you’ll simply need to be more attentive to seasoning the mashed potatoes to taste later on. Don’t skimp on the butter – it’s key to that luxurious creaminess!
- HERBS: Fresh sage leaves, minced, bring a wonderful earthy and aromatic quality to the mashed potatoes, perfectly complementing the chicken. Along with fresh sage, two minced garlic cloves infuse the potatoes with a savory depth. If fresh sage isn’t on hand, fresh rosemary or thyme are excellent substitutes that will still provide a delicious herbaceous note.
- CREAM: The secret to truly velvety mashed potatoes lies in the combination of ¼ cup heavy cream and ⅓ cup sour cream. The heavy cream adds richness and a smooth, luxurious texture, while the sour cream introduces a subtle tang that balances the flavors and prevents the mash from being overly heavy. For a slightly lighter version, you could substitute milk or light cream, but be aware that the final texture might not be as rich.
Step-by-Step: Crafting Your Instant Pot Chicken & Mashed Potatoes
Creating this delicious one-pot meal is incredibly straightforward with your Instant Pot. Follow these simple steps for perfectly cooked chicken and creamy mashed potatoes:
Sauté the Chicken for Enhanced Flavor
Begin by setting your Instant Pot to the Saute-Normal function. While it heats up, lightly season your boneless, skinless chicken breasts on both sides with salt and pepper. Once the Instant Pot is hot, add the olive oil. Carefully place the seasoned chicken breasts in a single layer in the pot. Sear them for just 1-2 minutes per side until they develop a light golden color. This crucial step creates a beautiful crust and locks in moisture and flavor, though the chicken won’t be fully cooked at this stage. Once seared, remove the chicken breasts from the Instant Pot and set them aside.
Layer Potatoes, Herbs, and Chicken
Next, add the quartered, peeled potatoes, water (enough to just cover the potatoes, about 2 cups), 2 tablespoons of butter, minced fresh sage, and minced garlic cloves directly to the Instant Pot. Gently place the seared chicken breasts on top of the layer of potatoes. This layering ensures the chicken cooks evenly without drying out and allows the flavors from the herbs and butter to infuse into both components. Once everything is in place, securely attach the Instant Pot lid.
Pressure Cook to Perfection
Ensure the valve on your Instant Pot lid is in the “sealing” position. Set the Instant Pot to the Manual Pressure Cook (or Pressure Cook) function on High Pressure for 10 minutes. The pot will take approximately 10 minutes to build pressure before the countdown begins. Once the cooking cycle is complete, carefully perform a quick release of the pressure by switching the valve to the “venting” position. Remember, at this point, the Instant Pot will release a significant amount of steam and may splatter, so exercise caution and keep your hands and face clear to avoid burns.
Creamy Mashed Potatoes & Serving
Once the pressure is fully released, carefully open the lid. Remove the cooked chicken breasts and set them aside to rest for a few minutes while you prepare the potatoes. Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful bite. Next, drain the potatoes thoroughly, then return them to the Instant Pot. Add the remaining 3 tablespoons of butter, heavy cream, and sour cream. Mash the potatoes using your preferred tool – an immersion blender for super smooth results, a potato masher for some texture, or a potato ricer for light and fluffy mash. Continue mashing until they reach your desired consistency. Don’t forget to taste and adjust the seasoning with salt and pepper as needed before serving. Serve the tender chicken and creamy mashed potatoes immediately, garnished with fresh parsley, sage, or sliced green onions for a vibrant finish. Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days, making them perfect for future busy weeknight meals.
Frequently Asked Questions (FAQs) About Instant Pot Chicken Breast
How long does chicken breast take in an Instant Pot?
Chicken breast cooks remarkably fast in the Instant Pot. For fresh, boneless, skinless chicken breasts (typically 1-1.5 inches thick), expect a pressure cook time of 8-10 minutes on high pressure. If you’re cooking chicken breasts from frozen, you’ll need to increase the cooking time to 10-12 minutes. Always ensure the internal temperature of the thickest part of the chicken reaches 165°F (74°C) for food safety. Thicker breasts may require an additional minute or two, so it’s always a good idea to check with a meat thermometer.
Can you heat up mashed potatoes in an Instant Pot?
Absolutely! The Instant Pot is excellent for reheating mashed potatoes, keeping them wonderfully warm and creamy without drying them out. I often prepare the mashed potatoes earlier in the day and keep them on the Instant Pot’s “Warm” setting until ready to serve. If reheating from cold, you can add a splash of milk or broth, stir, and use the “Steam” setting for a few minutes with a quick release, or simply use the “Warm” function until heated through, stirring occasionally.
What is the trick to good mashed potatoes?
The secret to truly outstanding mashed potatoes lies in a few key elements. Firstly, start with the right potato variety; Yukon Gold is my go-to for its inherently creamy texture. Secondly, don’t be shy with the fat – plenty of butter and heavy cream (and a touch of sour cream as in this recipe) are crucial for achieving that incredibly rich and velvety consistency. Lastly, proper seasoning is paramount. Ensure you taste and adjust the salt and pepper throughout the mashing process, as under-seasoned potatoes can taste bland. Avoid over-mashing, as this can break down the starches too much and lead to a gummy texture.
Why cook chicken and potatoes together in an Instant Pot?
Cooking chicken and potatoes simultaneously in the Instant Pot is a game-changer for several reasons. It maximizes efficiency by preparing your protein and a major side dish at once, drastically reducing overall cooking time and simplifying cleanup. Moreover, the flavors meld beautifully as they cook under pressure, with the potatoes absorbing the savory notes from the chicken and herbs, resulting in a more cohesive and delicious meal. It’s truly the ultimate one-pot comfort food solution!
Can I use frozen chicken breasts in this recipe?
Yes, you can adapt this recipe for frozen chicken breasts, though some adjustments are necessary. While you can’t sear frozen chicken, you can place them directly on top of the potatoes. Increase the pressure cooking time by 2-4 minutes (aim for 10-12 minutes total on high pressure) to ensure they cook through. Always verify doneness with a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Can I add vegetables to the Instant Pot with the chicken and potatoes?
You can certainly add certain vegetables to the Instant Pot alongside your chicken and potatoes. Quick-cooking vegetables like chopped carrots, celery, or green beans can be added with the potatoes. However, be mindful that delicate vegetables like broccoli or asparagus might become too soft or mushy under pressure. If you prefer crisp-tender vegetables, it’s best to steam or sauté them separately while the Instant Pot is working its magic.
Recipe Hints & Pro Tips for Perfect Results
Achieving a consistently delicious meal every time is easy with a few simple tips:
- SEASONING IS KEY: Don’t underestimate the power of proper seasoning. Taking the time to season your chicken breasts generously with salt and pepper before searing will dramatically enhance the overall flavor of your finished dish. This initial step creates a foundational layer of taste.
- FRESH HERBS – VERSATILITY: While fresh sage and garlic offer a wonderfully distinct flavor, feel free to get creative with your herbs. If sage isn’t available, excellent substitutes include fresh thyme, rosemary, or even chopped chives for a milder oniony note. Fresh herbs always provide a more vibrant flavor than dried, but in a pinch, you can use dried herbs (use about 1/3 the amount of fresh).
- CREAM OPTIONS: For that truly rich and decadent mashed potato experience, heavy cream is preferred. However, if you’re looking for a lighter mash, you can substitute milk, half-and-half, or even low-fat crème fraîche for the heavy cream. Just be aware that these alternatives will result in a less rich and creamy texture.
- REST THE CHICKEN FOR JUICINESS: This is a crucial step often overlooked. Once the Instant Pot has finished cooking, carefully remove the chicken breasts and let them rest on a cutting board for at least 5 minutes while you prepare the mashed potatoes. Resting allows the muscle fibers to relax and reabsorb their juices, ensuring your chicken remains incredibly tender, moist, and flavorful.
- MASHING THE POTATOES – TOOLS & TECHNIQUE: The consistency of your mashed potatoes is a matter of personal preference. I find an immersion blender delivers incredibly smooth and creamy results in seconds. Alternatively, a traditional potato masher will give you a chunkier texture, while a potato ricer produces wonderfully light and fluffy mash. Whichever tool you choose, avoid over-mashing, as this can lead to gummy potatoes due to over-activated starches. Stop as soon as your desired consistency is reached.
- DON’T OVERCROWD THE POT: For even cooking and optimal pressure building, ensure you don’t overfill your Instant Pot. The chicken should be in a single layer for searing, and while the potatoes can be layered, ensure there’s enough liquid and headspace for proper pressure cooking.
- USE A MEAT THERMOMETER: To guarantee food safety and perfectly cooked chicken every time, invest in an instant-read meat thermometer. The internal temperature of the thickest part of the chicken breast should reach 165°F (74°C).
- HOW TO STORE LEFTOVERS IN THE FRIDGE: Once completely cooked and cooled, any leftover chicken and mashed potatoes can be stored together or separately in an airtight container in the refrigerator for up to 2 days.
- HOW TO STORE LEFTOVERS IN THE FREEZER: For longer storage, separate the chicken and mashed potatoes after they have cooled. Store them in individual airtight, freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
What to Serve with This Comforting Chicken?
This Instant Pot Chicken Breast with Creamy Mashed Potatoes is a complete meal in itself, but adding a fresh side dish can elevate the experience. Here are some fantastic suggestions to pair with this comforting dish:
- VEGETABLE SIDES: For a well-rounded meal, a vibrant vegetable side is always a good idea. Consider these flavorful Lebanese Green Beans, a festive plate of Brussels Sprouts with Cranberries, or a medley of Mediterranean Roasted Vegetables for a healthy and colorful addition.
- SIDE SALAD: A crisp, fresh salad offers a lovely contrast to the richness of the chicken and potatoes. Try this bright and zesty Lemon Arugula Salad, a hearty Mediterranean Bean Salad, the simple elegance of an Easy Lebanese Salad, or a refreshing Tomato Cucumber Feta Quinoa Salad.
- CRUSTY BREAD: A warm, crusty baguette or some fluffy dinner rolls are perfect for soaking up any delicious juices from the chicken or leftover creamy potato goodness.
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Instant Pot Chicken Breast Recipe
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Ingredients
- 3-4 small chicken breasts , {about 1 pound}
- 1 tablespoon olive oil
- 1 lb. yukon gold potatoes, quartered, peeled
- Water, enough to cover the potatoes (about 2 cups)
- 5 tablespoons butter, divided
- 5 sage leaves, minced (about 1 tablespoon)
- 2 garlic cloves, minced (about 2 teaspoons)
- ¼ cup heavy cream
- ⅓ cup sour cream
- parsley and sage, for garnish
Instructions
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Heat the Instant Pot using the Saute-Normal function. Season the chicken breasts lightly with salt and pepper.
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Add the olive oil to the Instant Pot. Add the chicken breasts and sear for 1-2 minutes per side.
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The chicken should start to develop some color but should not be fully cooked.
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Remove the chicken from the Instant Pot. Add the potatoes, water, 2 tablespoons of butter, sage and garlic.
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Place the seared chicken breasts on top of the potatoes and attach the Instant Pot lid.
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Set the Instant Pot to the Manual Pressure Cook- High Pressure- Normal setting for 10 minutes. Ensure the valve is in the sealing position.
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The Instant Pot will take about 10 minutes to come to temperature and then it will begin counting down from 10.
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Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Note: Be careful! It will steam and may splatter.
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Remove the chicken breasts and set them aside. Drain the potatoes and then return them to the Instant Pot. Add the remaining 3 tablespoons butter, heavy cream, and sour cream.
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Mash the potatoes until they are your desired consistency (see notes).
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Serve the potatoes and chicken immediately. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.