If you’re looking for a quick and easy dinner mid week, try my Instant Pot Chicken Breast Recipe. The chicken cooks quickly and easily in the instant pot. The creamy mashed potatoes are flavored with garlic and fresh sage for a tasty dinner that can be cooked and on the table in no time. This is the perfect comforting chicken dish! 

INSTANT POT CHICKEN BREAST RECIPE 

When it comes to comfort food perfection I don’t think you can beat a juicy chicken breast with creamy mashed potatoes.

This easy recipe is a family favorite, with the chicken and mashed potatoes being cooked together in the Instant Pot.

The Instant Pot really cuts down on cooking time, as well as washing up, as both the chicken and potatoes are cooked at the same time in the one pot.

I’ve chosen to flavor the potatoes with sage and garlic, but you can flavor them with other fresh herbs that you and your family enjoy eating.

For really creamy mashed potatoes, I always mash the potatoes with some salted butter, heavy cream and sour cream, for the extra flavorful, creamy mashed potatoes.

Next time you are looking for a delicious recipe this is the one to try out.

You could also make this recipe as part of your weekly meal prep.

If you love using your Instant Pot as much as I do, try some of my favorite easy instant pot recipes, including my 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.

You also could make this chicken and use it in recipes like a chicken salad recipe, these Easy Chicken Sliders or add the chicken to these Chicken Enchiladas. 

INGREDIENTS TO MAKE INSTANT POT CHICKEN 

CHICKEN: Fresh chicken breasts are recommended in this recipe. I like to use boneless skinless chicken breasts.

OLIVE OIL: Olive oil is my go-to but you can use your favorite oil.

POTATOES: I use Yukon gold potatoes, as they result in creamy, super smooth mashed potatoes. But you could also use russet potatoes, or any other potato that’s good for mashing.

BUTTER: I use salted butter both to cook the potatoes and for mashing afterwards. You could also use unsalted butter, just check the seasoning and adjust as required. 

HERBS: I use fresh sage leaves, and 2 minced garlic cloves to flavor the potatoes.

CREAM: I use a combination of heavy cream and sour cream to mash the potatoes. The heavy cream adds a velvety texture to the potatoes, while the sour cream adds just a touch of acidity. 

HOW TO MAKE MY INSTANT POT CHICKEN BREAST

SAUTE THE CHICKEN. Start by heating the Instant Pot using the Saute-Normal function.

Season the chicken breasts lightly with salt and pepper, then add the olive oil to the Instant Pot.

Add the chicken breasts in a single layer and sear for 1-2 minutes on each side.

The chicken should start to develop some color, turning a little golden, but should not be fully cooked. Now remove the chicken from the Instant Pot.

ADD THE POTATOES & HERBS. Next add the potatoes, water, 2 tablespoons of butter, sage and garlic to the Instant Pot. Place the seared chicken breasts on top of the potatoes and attach the Instant Pot lid.

PRESSURE COOK THE CHICKEN & POTATOES. Set the Instant Pot to the Manual Pressure Cook- High Pressure- Normal setting for 10 minutes. Ensure the valve is in the sealing position.

The Instant Pot will take about 10 minutes to come to temperature and then it will begin counting down from 10. Once the Instant Pot has finished cooking, quick release the pressure manually by switching the valve to the “venting” position. 

Note: At this point as the Instant Pot will steam and may splatter, so take care not to burn yourself! 

MASH THE POTATOES. Remove the chicken breasts from the Instant Pot and set them aside. Then drain the potatoes and return them to the Instant Pot. Add the remaining 3 tablespoons butter, heavy cream, and sour cream.

Mash the potatoes until they are your desired consistency (see recipe hints & tips below).  Check the potatoes for seasoning and adjust accordingly.

SERVE. Serve the potatoes and chicken immediately with fresh parsley, sage and green onion. Store any leftovers in an airtight container in the refrigerator for up to 2 days for those busy weeknight meals.

HOW LONG DOES CHICKEN BREAST TAKE IN AN INSTANT POT?

Chicken breast cooks really quickly in the Instant Pot.

When using the pressure cook on high fresh chicken will take 8-10 minutes to cook, and allow 10-12 minutes if cooking the chicken from frozen.

Adjust the times depending on the size and thickness of the chicken breasts being cooked to an internal temperature or 165 degrees F. 

CAN YOU HEAT UP MASHED POTATOES IN AN INSTANT POT?

Yes you can heat up mashed potatoes in an Instant Pot. I often cook the potatoes earlier in the day, mashing them ready for later. Then leave the Instant Pot on the warm setting until you are ready to serve.

WHAT IS THE TRICK TO GOOD MASHED POTATOES?

Firstly, ensure that you are using a good mashing potato, my preference is Yukon gold as they have a lovely creamy texture. Then I make sure I add plenty butter and heavy cream for the creamiest texture.

I also add salt, as it’s really important to properly season potatoes, so check the seasoning before serving.

RECIPE HINTS & TIPS

• SEASONING: Take time to season the chicken breasts before you start, this will make a huge difference in the flavor of the finished dish.
• FRESH HERBS – If you don’t have sage, you can substitute thyme or rosemary.
• CREAM – For a lighter mash, you can substitute milk, light cream or low fat creme fraiche for the heavy cream, although your potatoes won’t be as rich and creamy. 
• REST THE CHICKEN: Once cooked, allow the chicken to rest for 5 minutes, while you get on with mashing the potatoes. This allows the juices to be reabsorbed back into the joint resulting in tender, juicy pieces of chicken.
• MASHING THE POTATOES: I prefer to use an Immersion Blender to mash my potatoes, it’s extremely easy and can be done in seconds. You can also use a potato masher, potato ricer, or standard blender. Totally up to you!
• HOW TO STORE IN THE FRIDGE: Once cooked and cooled, leftover chicken and mashed potatoes can be stored in an airtight container in the fridge for up to 2 days.
• HOW TO STORE IN THE FREEZER: Once cooked and cooled separate the chicken and mashed potato and store in separate airtight containers in the freezer for up to 3 months.

WHAT TO SERVE WITH THIS CHICKEN?

I always like to serve a couple of vegetable sides with any main meal. Looking for some inspiration, then why not give some of these recipes a try?

VEGETABLE SIDES: If you like to pair vegetable side dishes with chicken you should try these Lebanese Green Beans, Brussels Sprouts with Cranberries or these Mediterranean Roasted Vegetables. 

SIDE SALAD: I always try to have a salad with my chicken dishes. I love this Lemon Arugula Salad, Mediterranean Bean Salad, Easy Lebanese Salad or this Tomato Cucumber Feta Quinoa Salad.