Instant Pot Chicken, Potatoes, and Green Beans is an easy pressure cooker dinner made with tender chicken, hearty potatoes, and green beans in one comforting meal. Flavorful, simple, and perfect for busy weeknights, it's a complete dinner made fast.
Updated April 2026: I've refreshed this post with an expanded FAQ, make-ahead instructions, serving suggestions, and more expert tips based on your questions and comments. Originally posted on September 27, 2019, and updated November 2, 2023.
Watch this quick video tutorial!
Y'all, this recipe changed my weeknight dinner game completely. I still remember the first time I made it. It was one of those evenings where I had chicken thawing on the counter, a bag of green beans in the fridge, and absolutely no energy to stand over the stove. I threw everything into my Instant Pot, walked away for 20 minutes, and came back to the most tender, flavorful dinner I'd made all week. My family cleaned their plates, and someone asked if I'd added a secret ingredient. That secret ingredient? A single packet of ranch seasoning mix.
I've been making this Instant Pot Chicken Potatoes and Green Beans recipe on repeat ever since, and I've tested it enough times to know exactly what makes it work. The trivet method keeps the chicken from getting waterlogged, the baby potatoes turn out perfectly tender (not mushy), and the fresh green beans hold just enough bite that they don't go limp on you. It's one complete meal in one pot, and it's ready in about 20 minutes, start to finish.
Whether you're brand new to pressure cooking or you've had your Instant Pot for years and are always looking for new ways to use it, this recipe is for you. Let's get started!
Jump to:
- Watch this quick video tutorial!
- Why You'll Love This Instant Pot Chicken Potatoes and Green Beans Recipe
- Ingredients You'll Need
- How to Make Instant Pot Chicken Potatoes and Green Beans
- LaKita's Expert Tips
- Variations & Substitutions
- Make-Ahead & Storage
- What to Serve with Instant Pot Chicken Potatoes and Green Beans
- Frequently Asked Questions
- 📖 Recipe
- Did You Make This Recipe?
Why You'll Love This Instant Pot Chicken Potatoes and Green Beans Recipe
- Truly one pot - chicken, starch, and vegetable all cook together at the same time, so there's minimal cleanup and zero juggling multiple burners.
- Only 6 ingredients - chicken, baby potatoes, fresh green beans, ranch seasoning, salt, and pepper. That's it. No specialty ingredients, no long grocery list.
- Ready in 20 minutes - 5 minutes of active prep, 5 minutes of pressure cooking, and 5 minutes of natural release. Dinner is on the table before anyone starts complaining they're hungry.
- Customizable - swap the ranch seasoning for Italian dressing mix, use chicken thighs instead of breasts, or throw in a handful of carrots. This recipe works with what you've got.
Ingredients You'll Need
- Chicken: Boneless skinless chicken breasts are my first choice here, they stay moist and slice cleanly after pressure cooking. You can absolutely use boneless skinless chicken thighs instead; they're a little more forgiving if you accidentally overcook by a minute, and they come out especially juicy.
- Baby Potatoes: Red potatoes, Yukon gold potatoes, or a mixed baby potato blend all work beautifully. If you only have larger Russet potatoes on hand, cut them into roughly 1-inch cubes so they cook at the same rate as the chicken. Sweet potatoes also work for a slightly different flavor profile.
- Fresh Green Beans: This is the one place I really encourage you to use fresh rather than frozen or canned. Fresh green beans hold their texture under pressure and come out slightly crisp-tender. Frozen beans tend to go mushy, and canned beans (which are already fully cooked) will fall apart completely during pressure cooking.
- Ranch Seasoning Mix: One standard 1-ounce packet of ranch seasoning mix. Not the ranch dip mix, flavors everything in the pot at once. It's savory, herby, and just slightly tangy in a way that makes this dish taste like it took way more effort than it did. No other seasoning needed. If you prefer, Zesty Italian dressing mix works as a 1:1 swap and gives the dish a completely different, equally delicious flavor profile.
- Salt & Pepper: A light seasoning on the chicken before cooking makes sure it doesn't taste bland, even though the ranch mix is doing most of the heavy lifting.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Instant Pot Chicken Potatoes and Green Beans
Step 1: Set Up the Pot
Place the trivet that came with your Instant Pot into the bottom of the inner pot and add 1 cup of water. The trivet is the key to this recipe. It lifts the chicken off the bottom of the pot so it steams rather than sits in liquid. This prevents the chicken from becoming waterlogged and keeps the texture of the finished breast firm and sliceable rather than mushy.
Step 2: Season and Layer the Chicken
Season your chicken breasts evenly on both sides with salt and ground black pepper, then place them on one side of the trivet. Lay the potatoes on the opposite side, as spread out as possible. You want the heat to circulate evenly around everything.
Step 3: Add the Green Beans
Pile the fresh green beans on top of everything. If your Instant Pot came with a steamer basket, you can place the green beans in the basket instead. This makes it much easier to remove them separately when serving. If you use a steamer basket, split the ranch seasoning packet between the basket and the inner pot so the beans get seasoned too.
Step 4: Add the Ranch Seasoning
Open the ranch seasoning packet and sprinkle it evenly across all of the ingredients. Don't stir, just let it settle into the layers. It will distribute as steam circulates during cooking.
Step 5: Pressure Cook and Release
Seal the lid and make sure the pressure release valve is set to "Sealing," not "Venting." Select Manual or Pressure Cook on HIGH pressure and set the timer for 5 minutes. When the timer goes off, allow the pressure to naturally release for 5 minutes before switching the valve to "Venting" for a full quick release of any remaining pressure.
Step 6: Serve
Carefully lift the trivet handles to remove the chicken, or use tongs to transfer the chicken, potatoes, and green beans to a serving platter. Before plating, try a squeeze of fresh lemon juice or a sprinkle of grated Parmesan over the top, it brightens everything up beautifully.
LaKita's Expert Tips
- Don't skip the trivet. This is non-negotiable. Without it, the chicken sits in water and comes out with a boiled, rubbery texture. The trivet is what makes this recipe work.
- Use high pressure, not low. If your Instant Pot has a high/low pressure setting, always choose high for this recipe. Low pressure won't cook the potatoes and chicken through in 5 minutes.
- Cut potatoes to a consistent size. If you're using larger potatoes, aim for 1-inch pieces throughout. Inconsistently sized pieces mean some will be undercooked while others turn to mush.
- The 5-minute natural release is important. It lets the chicken finish cooking gently without going from high pressure to open air too fast. Skipping it can cause the chicken to tighten up slightly.
- Check your green beans before cooking. Trim the stem ends, but leave the tip ends on, they don't need trimming. If your beans are on the thicker side, snap them in half so they cook at the same rate as the thinner ones.
- Let the chicken rest before slicing. Once out of the pot, give the breasts 3-4 minutes before you cut into them. This lets the juices redistribute and keeps the meat from drying out on the plate.
- Instant Pot models vary. Older 6-quart models and newer models come to pressure at slightly different rates. If you've made this before and found the potatoes undercooked, add 1 extra minute next time. If the beans were too soft, try a 4-minute cook time.
Variations & Substitutions
- Swap the seasoning: Replace the ranch packet with a packet of Zesty Italian dressing mix for a completely different flavor. Bright, tangy, herby, and just as easy.
- Add extra seasoning: In addition to the ranch mix, sprinkle in some garlic powder, onion powder, or red pepper flakes directly on the chicken for extra depth.
- Use chicken thighs: Boneless skinless chicken thighs are slightly more forgiving and stay juicy. Use the same cook time.
- Add carrots: Halved baby carrots can go right in with the potatoes with no timing adjustment needed.
- Use chicken broth instead of water: Swap the 1 cup of water for chicken broth or chicken stock to add a richer flavor to the whole dish.
- Make it a complete sheet pan style: After pressure cooking, transfer everything to a baking sheet and broil at 400°F for 3-4 minutes to get a little color on the potatoes and chicken skin.
- Ninja Foodi compatible: This recipe works in the Ninja Foodi or any comparable electric pressure cooker at the same settings. Use the pressure cook function on HIGH for 5 minutes.
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Make-Ahead & Storage
Make-Ahead
This recipe is best made fresh, but you can do some prep in advance to make it even faster on a busy night. Wash and trim your green beans and store them in a zip-top bag in the refrigerator for up to 2 days. Season the chicken breasts with salt and pepper, place in a zip-top bag or covered container, and refrigerate for up to 24 hours before cooking. This actually lets the seasoning penetrate a bit deeper.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken, potatoes, and green beans together or separate, either works fine.
To reheat, the oven is the best method: place everything on a baking sheet, cover loosely with foil, and warm at 300°F for 10-15 minutes until heated through. This keeps the potatoes from getting rubbery. For a quicker option, the microwave works well. Reheat in 60-second intervals, stirring once in between, until warmed through. Add a small splash of water or broth to the container before microwaving to prevent the chicken from drying out.
This dish also freezes well. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
What to Serve with Instant Pot Chicken Potatoes and Green Beans
- A simple salad - A crisp green salad or Greek Chicken Salad alongside makes this feel like a full restaurant-style plate.
- Dinner rolls or cornbread - Something to soak up any of the savory liquid at the bottom of the plate. A good Southern cornbread is never wrong here.
- Pressure Cooker Mac and Cheese - If you're feeding kids who aren't quite sold on green beans yet, a side of mac and cheese keeps everyone happy.
- Hibachi Chicken - Hosting a bigger group? This Instant Pot dish plus a hibachi-style chicken is a fun dinner spread that covers all bases.
- A cold glass of sweet tea - Truly the most Southern way to enjoy this meal. Pair it and don't overthink it.
Frequently Asked Questions
I don't recommend it for this specific recipe. Frozen chicken breasts release a lot of moisture as they thaw under pressure, which can make the potatoes and green beans come out waterlogged. If frozen is all you have, increase the cook time to 10-12 minutes on high pressure and use the quick release method. Check that the internal temperature reaches 165°F before serving.
Fresh green beans are strongly recommended here. Frozen green beans are already blanched before freezing, so they cook much faster under pressure and typically come out mushy in 5 minutes. If you only have frozen, try adding them after the pressure cook cycle is complete. Just stir them into the hot pot with the lid off and let the residual heat warm them through for 2-3 minutes.
This happens most often when the beans are placed directly in the water rather than on top of the trivet, or when the beans are thin and delicate. Try reducing cook time to 4 minutes, or place the green beans in a steamer basket so they sit above the water line and cook by steam only.
You can, but add them at the very end rather than during the pressure cook cycle. Cook the chicken and potatoes for the full 5 minutes, do a quick release, open the pot, and stir in the drained canned beans. Put the lid back on (no pressure needed) and let the residual heat warm them through for 2-3 minutes.
Not directly to this same pot without adjusting the method significantly. Rice needs more liquid than this recipe uses and cooks at a different rate than chicken breasts. Your best option is to make rice separately (or use instant rice) and serve it alongside.
The internal temperature should read 165°F on an instant-read thermometer inserted into the thickest part of the breast. After 5 minutes on high pressure with a 5-minute natural release, boneless skinless chicken breasts at standard thickness (about 1 inch) are reliably cooked through.
Yes! Use the same ingredients and layer them the same way in a 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The green beans will be softer than the Instant Pot version, but the flavor will be just as good.
Yes, as long as your Instant Pot is a 6-quart or larger. Keep the cook time exactly the same. Pressure cooking times don't change based on quantity, only on the thickness of the thickest piece. Just make sure you don't fill the pot above the MAX fill line.
Use the dry Hidden Valley Ranch Seasoning & Salad Dressing Mix packet. The one meant for salad dressing, not the dip mix. The dip packet has a slightly different formulation and can make the dish taste too salty. The standard 1-ounce dressing packet is what you want.
You can, but you'll need to adjust the cook time. Bone-in chicken pieces (like thighs or drumsticks) need 10-12 minutes on high pressure with a 5-minute natural release. The potatoes and green beans may be slightly softer with the longer cook time, but the dish still comes together well.
📖 Recipe
Instant Pot Chicken, Potatoes, & Green Beans Recipe
Video
Equipment
- 1 Pressure Cooker (Instant Pot)
Ingredients
- 1 cup water
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds baby potatoes, cut into smaller pieces
- 12 ounces bag fresh green beans
- 1 1 oz. packet ranch seasoning mix (not the dip packet)
Instructions
- Begin the easy recipe by placing the trivet at the bottom of the electric pressure cooker and adding 1 cup of water. Season the 1 ½ pounds of chicken evenly with ½ teaspoon salt and ¼ teaspoon ground black pepper. Place the seasoned chicken at the bottom of the pressure cooker on one side.
- Place the 1 ½ pounds cut potatoes on the other side, opposite side of the chicken.
- Top with 12 ounces fresh green beans. The green beans may be placed in a steamer basket as well for easier removal. Just be sure to divide the ranch seasoning mix between the ingredients in the basket and the inner pot.
- Evenly sprinkle the 1 ounce packet ranch seasoning mix on top of all of the ingredients in the inner pot.
- Put the top on the instant pot. Double check to make sure the quick release valve is set to sealing and not venting. Cook using the manual setting or pressure cook option. Press the Manual button or Pressure Cook button on the Instant Pot. Set the cooking time to five minutes. Allow the instant pot to naturally release for five minutes when the cook time is up.
- *If your Instant Pot or pressure cooker has a low or high-pressure setting, use the high-pressure setting or manual high pressure option for this recipe.
- Using the handles of the trivet or tongs, carefully remove and separate/serve the chicken, potatoes, and green beans. Serve warm and enjoy!
Notes
Did You Make This Recipe?
If you give this Instant Pot Chicken Potatoes and Green Beans a try, I'd love to know what you think! Leave a comment below and let me know how it turned out, or if you changed anything up, I want to hear your variation. Share a photo on Instagram and tag @SimplyLaKita so I can see your plate, or save this recipe on Pinterest for the next time you're staring into the fridge wondering what's for dinner. You can also leave a star rating below. It helps more people find this recipe and means the world to me!
Marla s says
Second time making these. Nice easy delicious recipe!
Thank you!
LaKita says
Thank you, that makes me so happy to hear 🙂
David Puckett says
Can I use canned green beans but add them at the end. I’m thinking it would be fine.
LaKita says
Hi David! I haven't tried it with canned green beans, but it should work if you add them in for the last minute of cooking.
Kristie says
Can I use frozen chicken breasts? How much longer would cook time be?
LaKita says
Hi Kristie! I've never tried making this with frozen chicken breasts.
Mai says
hi! this recipe looks great and easy. how do i modify it if i want to also add some rice?
LaKita says
Hi Mai! I've never added rice to this recipe so I'm not sure how it would work.
Claire says
Awesome meal and so quick! But my green beans didnt hold form and came out like they were nuked haha Everyone loved it regardless. Thank you!
LaKita says
Thank you Clarie! I'm not sure what happened with the green beans, but happy to hear that you enjoyed the recipe 🙂
Dot says
I tried this recipe today and it was perfect. I used chicken wings since I didn't have chicken breasts. I also used new potatoes and 2 bags of frozen green beans. I set pressure cooker for 6 minutes and did pressure release after 5 minutes and it was delicious. Thanks for and easy one pot meal.
LaKita says
Thank you so much Dot! Happy to hear about your adjustments to make the recipe work for you 🙂
Mardi says
I am using cubed chicken. If I use the trivet the chicken falls through. Can I use the steamer basket (It's solid on the sides and woven on the bottom) and get the same results in the same amount of time?
LaKita says
I haven't tried it but it should work with the steamer basket just fine.
Teresa says
I love this! So easy and yummy. Some days I already have a main dish and just want the green beans and potatoes as a side, would the cook time be the same?
LaKita says
Hi Teresa! Yes, the cook time should be the same because the potatoes take the longest. Hope this helps.
Lindsay says
This recipe looks great! I'm planning to make it this week and was wondering about the potatoes. The recipe says 6 medium but it looks like new potatoes are used in the pictures. How many (or what weight) of new potatoes would you use?
LaKita says
Hi Lindsay! I have tried it with all kinds of potatoes but if using the new potatoes, use 1 to 1.5 pounds. Hope this helps 🙂
Alysha says
Hi! I make this in the oven all the time, can't wait to try in the instantpot tonight! I use frozen green beans typically - do you think that's fine?
Thanks in advance!
LaKita says
Hi Alysha! I have never tried it with frozen green beans, but it should work fine. Please let me know if you try it and it works out!
Margaret says
Can this be made just as well with drumsticks and thighs (skin on, bone in)? If so, would it be the same cook time? Thanks in advance!
LaKita says
Hi Margaret! I have never tried making this recipe with drumsticks, but I have made it with boneless (skin on and skin off) chicken thighs with no problem. Hope this helps.
Maria says
Love love love how easy and yummy this recipe is. I have made it with ranch and french onion soup mix. Thank you, Lakita!!
LaKita says
Thank you Maria! Using french onion soup mix sounds delicious, will have to try it soon!