Easy Instant Pot Chicken Thighs with Roasted Baby Potatoes

An easy weeknight dinner that tastes like it simmered all day.

If you’re looking for a healthy dinner that’s comforting, high in protein, and incredibly easy to make, this Instant Pot chicken recipe deserves a spot in your weekly rotation.

One of my favorite things about this meal is that it looks and tastes like you spent hours in the kitchen, but your Instant Pot does almost all the work. The chicken becomes incredibly tender in a flavorful tomato, garlic, and parsley broth while the potatoes roast in the oven until perfectly crispy.

As a registered dietitian, I love meals that combine lean protein, wholesome carbohydrates, and simple ingredients. This recipe checks every box—and it’s budget-friendly too.

Why You’ll Love This Recipe

Ready with very little hands-on time
High in protein to help keep you full
Made with simple pantry staples
Great for meal prep
Family-friendly
Naturally gluten-free

Ingredients

Instant Pot Chicken

8 chicken thighs (about 4 pounds total, using two Costco packs with four thighs each)
1 (14.5-ounce) can diced tomatoes
1 bunch fresh parsley, roughly chopped
4–6 garlic cloves, minced
1 cup chicken broth

Roasted Potatoes

2 pounds baby red and yellow potatoes
1 tablespoon olive oil
Garlic powder
Salt
Black pepper

Optional: Serve with roasted broccoli, green beans, asparagus, or your favorite vegetable for even more fiber and color.

Instructions

Step 1: Cook the Chicken

Place the chicken thighs into the Instant Pot.

Add:

diced tomatoes
chicken broth
garlic
fresh parsley

Secure the lid and cook on High Pressure for 20 minutes.

Allow a natural pressure release for about 10 minutes before releasing any remaining pressure.

The chicken should be fall-apart tender and infused with garlic, tomato, and fresh herbs.

Step 2: Roast the Potatoes

Preheat oven to 425°F.

Halve larger baby potatoes and place them on a baking sheet.

Drizzle with olive oil and season generously with garlic powder, salt, and pepper.

Roast for 30–35 minutes, flipping halfway through, until golden brown and crispy.

Step 3: Serve

Plate the roasted potatoes alongside the juicy chicken and spoon some of the tomato-herb sauce over everything.

Enjoy as is, or add a side of roasted vegetables for an even more balanced meal.

Dietitian Tips

One thing I love about this meal is that it’s built around real, minimally processed ingredients.

The chicken thighs provide satisfying protein and healthy fats while the potatoes offer complex carbohydrates that fuel your body. Fresh parsley and garlic add flavor without relying on heavy sauces or excess sodium.

Healthy eating doesn’t have to be complicated. Sometimes the simplest recipes become the ones you make again and again.

I also believe food should be enjoyable. Nourishing your body most of the time creates room to celebrate meals with family and friends without guilt. Our bodies are incredibly resilient, and a balanced lifestyle—including movement, sleep, and plenty of fruits and vegetables—supports long-term health far more than striving for perfection.

Cost Breakdown

Estimated grocery prices (warehouse pricing):

Chicken thighs (4 pounds): $12.00
Diced tomatoes: $1.25
Fresh parsley: $1.49
Garlic: $0.75
Chicken broth: $1.50
Baby potatoes: $4.50
Olive oil and seasonings: $0.75

Total Recipe Cost: approximately $22.25

Makes 8 servings

Estimated Cost Per Serving: $2.80

Adding a side of vegetables typically increases the cost by only about $0.50–$1.00 per serving, depending on your choice.

Nutrition Information

Per Serving (chicken + potatoes)

Calories: approximately 465
Protein: 33 grams
Carbohydrates: 24 grams
Fat: 24 grams
Fiber: 3 grams

Nutrition values are estimates and may vary depending on the size of the chicken thighs and potatoes used.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This recipe reheats beautifully in the microwave, making it perfect for meal prep lunches throughout the week.

Frequently Asked Questions

Can I use chicken breasts?

Yes. Boneless chicken breasts will work, although they won’t be quite as juicy. Reduce the pressure cook time to about 10–12 minutes.

Can I freeze this recipe?

Absolutely. Freeze the cooked chicken and sauce for up to 3 months. I recommend making fresh potatoes when you’re ready to serve.

What vegetables pair well with this meal?

Some of my favorites include:

Roasted broccoli
Green beans
Brussels sprouts
Asparagus
Mixed roasted vegetables
A simple side salad

Final Thoughts

Some nights you want dinner that feels homemade without spending hours cooking. This Instant Pot chicken recipe delivers exactly that.

Tender chicken, a savory tomato-garlic sauce, crispy roasted potatoes, and minimal effort make it the kind of meal you’ll find yourself coming back to week after week.

Whether you’re feeding a family, meal prepping for the week, or simply looking for a healthy dinner that doesn’t require a long ingredient list, this recipe proves that delicious doesn’t have to be complicated.