Instant Pot Garlic Butter Chicken and Mashed Potatoes

My heavenly Instant Pot Garlic Butter Chicken and Mashed Potatoes is perfect for the whole family. Easy to make in the Instant Pot, you’ll have this dinner recipe done and served in no time!

The best Instant Pot recipes require almost no work, and this is no exception. My Instant Pot Garlic Butter Chicken is made by throwing a few ingredients into the pot, making a garlic butter, sauce, and then combining everything together! The chicken and mashed potatoes together with garlic butter sauce is heavenly, comforting, and a real crowd-pleaser.

Cooking the chicken from frozen saves us so much time. There’s no need to wait for it to thaw or brown the chicken beforehand, thanks to the Instant Pot. It takes care of the hard work for us!

Serve this easy chicken recipe next to more veggies on the side, like Roasted Broccoli or a Shaved Brussels Sprout Saute. It’s a great recipe to enjoy as a quick weeknight dinner or for leftovers the next day!

Why This Recipe Works

The frozen chicken breasts only cook in the Instant Pot for a short amount of time under high pressure. When the Instant Pot releases its pressure naturally, it continues to cook the meat, leaving you to enjoy pieces of juicy and flavorful chicken. The potatoes also soak in all of the drippings from the chicken as they cook right underneath the meat. Just when you think it can’t get any better, we’re finishing each plate with a drizzle of garlic butter. In the end, you get a creamy and luscious dish that tastes like a party in your mouth!

Can I make this with frozen chicken thighs?

This recipe will still work if you prefer to make it with frozen chicken thighs instead of breasts. Cook the thighs for about 12 minutes in the Instant Pot. Adjust the time depending on the size of the meat (add 1 or 2 minutes for larger thighs or less 1 or 2 minutes for smaller).

How to make garlic butter chicken in the Instant Pot

This garlic butter chicken recipe is bound to be a new family favorite. So luscious and buttery with velvety smooth mashed potatoes. What’s not to love?

Step 1:

Place the cut potatoes in the Instant Pot and the frozen chicken breasts on top. Then pour in the chicken broth and sprinkle the chicken with salt, pepper, and sage. To finish, place the whole cloves of garlic in the pot.

Step 2:

Lock the lid in place and set the IP to cook at high pressure for 5 minutes. When the cooking time is up, allow the pressure to release naturally for 18 minutes, then carefully turn the venting valve to release any remaining pressure. 

Step 3:

Melt the butter in a saucepan on the stove and stir in the rest of the garlic and some salt. Stir until the garlic is cooked, then set aside.

Step 4:

Take the chicken out of the pot and leave it on a cutting board to rest for a few minutes, then slice it into strips.

Step 5:

Drain any excess chicken broth from the potatoes and mash with a potato masher. Stir in the remaining butter, heavy cream, and sour cream. Serve the cooked chicken on top of the mashed potatoes with garlic butter drizzled over top.

Heather's Tips for Recipe Success

• Size and weight matters. The weight of the chicken will affect the cooking time. If your chicken breasts are smaller or larger, refer to the chicken cooking guide in the recipe notes. 
• Cut your potatoes into uniform pieces for easy mashing.
• Don’t rush the natural pressure release. The chicken and potatoes need that time to cook all the way through. 
• I like to use Yukon gold potatoes for their creaminess and buttery taste, but you can use any kind of potato you wish.
• You don’t have to mash the potatoes if you don’t want to. Finish this recipe in less time by serving the cooked potato chunks as is with extra butter and garlic sauce on top.
• Store leftovers in an airtight container for up to 2 days. This is a great recipe to enjoy as leftovers the next day! Easily reheat it in the microwave or in a skillet on the stovetop.

More chicken recipes to try

• Slow Cooker Monterey Chicken
• Garlic Ranch Chicken
• Bacon Wrapped Pesto Chicken
• Baked Parmesan Pesto Chicken

Other popular Instant Pot recipes

• Mac and Cheese
• Chicken Fettuccini Alfredo
• Sour Cream Chicken Enchilada Casserole
• Vegetable Beef Soup

Instant Pot Garlic Butter Chicken and Mashed Potatoes with Sage

My heavenly Instant Pot Garlic Butter Chicken and Mashed Potatoes is perfect for the whole family. Easy to make in the Instant Pot, you’ll have this dinner recipe done and served in no time!

By Heather Cheney

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 35 minutes

Servings: 4 servings

Ingredients

• ▢ 1.5-2 pounds yukon gold potatoes quartered and peeled if desired
• ▢ 3-4 frozen boneless skinless chicken breasts about 10-12 ounces each
• ▢ 2 cups chicken broth
• ▢ ½ teaspoon salt divided
• ▢ ¼ teaspoon black pepper
• ▢ 1 teaspoon rubbed sage use ½ teaspoon if using ground sage
• ▢ 4 garlic cloves 2 minced, 2 left whole
• ▢ 6 tablespoons butter divided
• ▢ ½ cup heavy cream
• ▢ ⅔ cup sour cream

Instructions

• Place the cut potatoes in the Instant Pot and place the frozen chicken breasts on top of the potatoes. Pour the chicken broth into the pot and sprinkle the chicken with ¼ teaspoon of the salt and pepper followed by the sage.
• Place the 2 whole cloves of garlic in the pot and lock the Instant Pot lid in place, making sure the venting valve is sealed.
• Set the Instant Pot to cook at high pressure for 5 minutes. When the cooking time is up allow the pressure to release naturally for 18 minutes, then carefully turn the venting valve to release any remaining pressure.
• In a small saucepan, melt 4 tablespoons of the butter over medium heat and stir in the remaining 2 cloves of minced garlic and ¼ teaspoon salt. Continue stirring until the garlic is cooked to your liking, remove from the heat, and set aside.
• Remove the chicken from the pot and set aside to cool, then slice.
• Drain off any excess chicken broth from the potatoes, leaving the 2 cloves of garlic in the potatoes. Mash with a potato masher until the potatoes reach your desired consistency. Stir the remaining 2 tablespoons of butter, heavy cream, and sour cream into the potatoes.
• Serve the cooked chicken on top of the mashed potatoes, drizzled with the garlic butter.

Chef's Notes:

• Size and weight matters. The weight of the chicken will affect the cooking time. If your chicken breasts are smaller or larger, refer to the chicken cooking guide in the recipe notes. 
• Cut your potatoes into uniform pieces for easy mashing.
• Don’t rush the natural pressure release. The chicken and potatoes need that time to cook all the way through. 
• I like to use Yukon gold potatoes for their creaminess and buttery taste, but you can use any kind of potato you wish.
• You don’t have to mash the potatoes if you don’t want to. Finish this recipe in less time by serving the cooked potato chunks as is with extra butter and garlic sauce on top.
• Store leftovers in an airtight container for up to 2 days. This is a great recipe to enjoy as leftovers the next day! Easily reheat it in the microwave or in a skillet on the stovetop.

Nutrition Facts

Serving: 1 serving | Calories: 662 kcal | Carbohydrates: 33 g | Protein: 42 g | Fat: 40 g | Saturated Fat: 23 g | Cholesterol: 214 mg | Sodium: 1120 mg | Potassium: 1526 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 1252 IU | Vitamin C: 45 mg | Calcium: 108 mg | Iron: 2 mg

Nutrition and Food Safety Disclosure

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