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Instant Pot Chicken Supreme Pasta

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5 from 3 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 6 servings 1x


An easy dump and go recipe for pasta with chicken, vegetables, pepperoni cheese and a creamy yogurt sauce.


  • 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


  1. Set yogurt out so that it can come to room temperature. 
  2. Add broth, chicken, onion, garlic powder, salt, pepper and Italian seasoning into Instant Pot.
  3. Add the pasta. Cover the pasta with the mushrooms, tomatoes and green peppers. Don’t stir.
  4. 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. 
  5. 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.
  6. Serve and enjoy!
  • Category: Pasta
  • Method: Instant Pot