Instant Pot Chicken and Potatoes with Green Beans

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Instant Pot Chicken and Potatoes with Green Beans is a complete meal in minutes. It is loaded with flavor, comforting, and delicious. Try it for your next meal!

Y’all! I may be late to the Instant Pot team, but when I tell you I’m glad that I am here. I’m so glad I made the decision to purchase one and begin using it. It truly saves me so much time in the kitchen. 

When it comes to cooking in the pressure cooker, I do not want to pull out anything else. No other pots or pans. Everything in the Instant Pot. All the ingredients! 

This leads me to the recipe that I will be sharing with you today. It has become a new favorite and I have made it every week for the past month. It is chicken and potatoes with green beans. So delicious and worth giving a try. 

What ingredients are needed for this dinner recipe?

1. Chicken 
2. Potatoes
3. Green beans
4. Ranch seasoning mix
5. Salt and ground black pepper

How to make Instant Pot Chicken and Potatoes with Green Beans:

Begin the recipe by placing the trivet at the bottom of the instant pot and adding water. 

Place the seasoned chicken at the bottom of the pressure cooker on one side. 

Place the potatoes on the other side. 

Top with the green beans. 

Sprinkle the ranch seasoning mix on top of everything in the instant pot. 

Place the top on the instant pot. Making sure the steam release valve is set to sealing and not venting. Cook using the manual setting. Press the Manual button on the Instant Pot. Set the cook time for five minutes. Allow the instant pot to naturally release for five minutes when the time is up.

*If your Instant Pot or pressure cooker has a low or high pressure setting, use the high pressure setting for this recipe. 

Using the handles of the trivet or tongs, carefully remove the chicken, potatoes, and green beans. Serve warm and store any leftovers in an airtight container in the refrigerator up to 3 days. 

Tips for making the best instant pot chicken and potatoes with green beans:

• Place the trivet in the bottom of the instant pot before adding any ingredients
• May use any kind of potatoes. I’ve also chopped russet potatoes into small pieces and used them as well. 
• Season the chicken with salt and pepper or a little of the ranch seasoning mix. 
• May substitute chicken breast for chicken thighs. 
• The same recipe can be completed in a slow cooker using the same process. Cook on low 6 to 8 hours or high 4 hours, depending on your slow cooker. 

Need more chicken dinner recipes? Try these: 

• Roasted Chicken Thighs with Potatoes and Carrots 
• BBQ Chicken Sliders 
• Chicken Pot Pie 
• Chicken and Broccoli Casserole 

Instant Pot Chicken and Potatoes with Green Beans

Instant Pot Chicken and Potatoes with Green Beans is a complete meal in minutes. It is loaded with flavor, comforting, and delicious. Try it for your next meal!

4.6 from 15 votes

Print Rate

Course: Main Course

Cuisine: American

Keyword: chicken and potatoes with green beans

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4

Calories: 425kcal

Author: LaKita Anderson

Ingredients

• 1 cup water
• 1 1/2 pounds chicken breast (or thighs)
• 6 medium potatoes, chopped into small pieces
• 12 ounce bag fresh green beans
• 1 packet ranch seasoning mix (not the dip packet)

Instructions

• Begin the recipe by placing the trivet at the bottom of the instant pot and adding 1 cup of water.
• Season the raw chicken with salt and pepper. Place the seasoned chicken at the bottom of the pressure cooker on one side. 
• Place the potatoes on the other side. Top with the green beans. 
• Sprinkle the ranch seasoning mix on top of everything in the instant pot. 
• Place the top on the instant pot. Making sure the steam release valve is set to sealing and not venting. Cook using the manual setting. Press the Manual button on the Instant Pot. Set the cook time for five minutes. Allow the instant pot to naturally release for five minutes when the time is up. 
• *If your Instant Pot or pressure cooker has a low or high pressure setting, use the high pressure setting for this recipe. 
• Using the handles of the trivet or tongs, carefully remove the chicken, potatoes, and green beans. Serve warm and store any leftovers in an airtight container in the refrigerator up to 3 days.

Notes

• Place the trivet in the bottom of the instant pot before adding any ingredients
• May use any kind of potatoes. I’ve also chopped russet potatoes into small pieces and used them as well. 
• Season the chicken with salt and pepper or a little of the ranch seasoning mix. 
• May substitute chicken breast for chicken thighs. 
• Same recipe can be completed in a slow cooker using the same process. Cook on low 6 to 8 hours or high 4 hours, depending on your slow cooker. 

Nutrition

Calories: 425kcal | Carbohydrates: 50g | Protein: 46g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 759mg | Potassium: 2128mg | Fiber: 10g | Sugar: 3g | Vitamin A: 638IU | Vitamin C: 49mg | Calcium: 136mg | Iron: 12mg

DID YOU MAKE THIS RECIPE?Tag @simplylakita on Instagram and hashtag it #simplylakita!

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