Instant Pot Chicken and Potatoes

• 4 boneless skinless chicken breasts
• 2 pounds baby red or gold potatoes
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt or to taste
• 1/2 teaspoon pepper or to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 tablespoons + 2 teaspoons dry Ranch seasoning divided
• 1 cup chicken broth
• 3 tablespoons grated parmesan cheese

1. In a large bowl toss chicken and potatoes in the olive oil,
   then season with salt and pepper. Stir together garlic powder, thyme, basil,
   oregano, and 2 tablespoons of the Ranch seasoning. Sprinkle over the chicken
   and potatoes, tossing to distribute the ingredients as evenly as possible.
2. Add chicken broth to the instant pot/pressure cooker, then
   place chicken in the broth, and top with the potatoes. Place the lid on in the
   locked position and turn the vent to the sealed position. Set pressure cooker
   to “pressure cook” for 15 minutes.
3. Once the cook time is finished, do a “quick
   release” by turning the vent to the venting position. Once float valve has
   dropped, remove the lid. Drain the pressure cooker or use a slotted spoon to
   transfer chicken and potatoes to a large platter.
4. Sprinkle with Ranch seasoning and parmesan cheese and
   garnish with chopped thyme or parsley if desired before serving.

This Recipe adapted from >>>> Click Here