Description
An easy dump and go recipe for pasta with chicken, vegetables, pepperoni cheese and a creamy yogurt sauce.
Ingredients
Scale
- 2 cups chicken broth
- 12 to 16 ounces of chicken breasts or thighs, cut into bite size pieces
- 1 Tbsp dry minced onion
- 1 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 8 ounces rotini pasta
- 8 ounces mushrooms, chopped or sliced
- 12 ounces fresh grape tomatoes, halved or 1 (14.5 oz) can diced tomatoes
- 1/2 of one green bell pepper, diced
- 1/2 cup pepperonis, chopped
- 1 cup plain Greek yogurt
- 1 tsp flour or cornstarch
- 1 cup shredded sharp cheddar cheese
Instructions
- Set yogurt out so that it can come to room temperature.
- Add broth, chicken, onion, garlic powder, salt, pepper and Italian seasoning into Instant Pot.
- Add the pasta. Cover the pasta with the mushrooms, tomatoes and green peppers. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Turn off Instant Pot. There will still be some liquid in the pot that hasn’t been absorbed. Stir the flour in with the Greek yogurt. Stir in a half cup of the hot liquid from the pot into the yogurt to temper. Stir the pepperoni, yogurt and cheese into the Instant Pot.
- Serve and enjoy!
- Category: Pasta
- Method: Instant Pot