Go Back
+ servings
Blue plate with mashed potatoes and sliced chicken

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!
Course Instant Pot, Main Course
Cuisine American
Keyword Garlic Butter Chicken and Mashed Potatoes, Instant Pot Chicken
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 662kcal


  • 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
  • cup sour cream


  • 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.


  • 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.


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