Marinating chicken in a bottle of Italian salad dressing produces fantastic results! The flavors of bottled Italian dressing taste delicious with chicken! These Instant Pot Italian dressing chicken thighs are delicious! I made this entire meal all in one pot in under 30 minutes. Your family will love this super easy, hands-off weeknight dinner! Making a pan of this one-pot Italian chicken will please everyone!

Check out 12 more ways to Cook Chicken Thighs in your Instant Pot!

I realized that there are two types of cooks out there—the folks who meal plan and shop for ingredients based on recipes they find. And the people like me, who like to turn pantry items into meals 30 minutes before it’s time to eat.

This meal is super easy to make, and you can make it all in one pot with only four ingredients. You can marinate your chicken in the Italian salad dressing if you have time. Or you can add the salad dressing to your meal as you’re cooking. It will turn out delicious either way. Italian salad dressing makes the most delightful chicken marinade! It’s sweet, zesty, and garlicky. Plus, all you need to do is open the bottle. Italian salad dressing also tastes terrific with potatoes and carrots.

All you need is:

Six chicken thighs – about 1 pound

5 Yukon gold potatoes washed and quartered

One bag of baby carrots

One bottle of Italian salad dressing.

An Instant Pot or Electric pressure cooker

A vegetable steamer or trivet

And that’s it!

Optional Ingredients: garlic, olive oil, Italian seasoning, tomatoes, lemon juice, red pepper flakes, or garlic powder would taste great added to the Italian dressing chicken marinade. This chicken tastes great if you sprinkle a little parmesan cheese on top.

Recipe Note: You can make this recipe with chicken breasts instead of thighs. You will want to adjust your cooking time based on the size of the chicken breasts. You can also use this recipe and bake it in the oven.

I used the saute function in my Instant pot to make this Italian chicken and the potatoes crispy. You can also finish the chicken thighs off on the grill or in the oven using the broiler.

I chose potatoes ad carrots for this meal because the cooking time is conducive to the chicken thighs and the carrots and potatoes. I layered the food in my Instant Pot’s inner pot with a vegetable steamer, but you can also use the trivet that came with your Instant Pot.

I used the saute function twice when cooking this meal. I first browned the chicken thighs for 1 minute on each side before cooking them. When the pressure cooking process was all done, I took the food out and sauteed the potatoes to make them slightly crispy. I love minimal dishes, especially on weeknights! As per the instructions. You will want to saute the meal after it has been pressure cooked.

*Please note- I didn’t use this entire bottle with this recipe. This is a gigantic bottle of Italian salad dressing. You will need a 16-ounce bottle of salad dressing for this recipe.

Chicken is considered safe to eat once it has reached an internal temperature of 165 degrees Fahrenheit. Please use a meat thermometer to ensure your chicken is cooked enough for dining.

Storage

If you have leftovers or you are making this for meal prep lunches, you can store this meal in an airtight container in the refrigerator for up to five days, or you can keep it in an airtight container or freezer bag for up to three months.