Instant Pot Chicken Philly: A Tender Delicious Sandwich

• 3 bell peppers, sliced (red, green or yellow) Buy organic if possible, as these are on the dirty dozen list.
• 2 cloves garlic, minced
• 1 cup chicken broth
• 8 oz mushrooms, sliced (this hand food slicer works is the best)
• 3 Tablespoons Homemade Italian mix or 1 package Italian Dressing mix
• 1 tsp salt
• 1/2 tsp black pepper
• provolone cheese slices
• tomato sliced (optional)
• 6 hoagie rolls

Instructions:

1. Mince garlic

2. Slice the onions, mushrooms and bell peppers. I love this mushroom chopper.

3. Reserve the mushrooms and half the onions and peppers to sauté later

4. Place all the ingredients, EXCEPT the mushrooms, 1/2 the onion and pepper mixture, and the cheese and rolls into the Instant Pot.

5. Place lid on the pot, flip valve for pressure setting and press “MANUAL”.

6. Adjust time to 20 minutes ( 30 minutes if the chicken is frozen)

7. When the beeper sounds, use the Quick Release method.

8. Remove the chicken onto a plate and shred using two forks.

9. Place the shredded chicken back into the pot to sit while you prepare the vegetables.

10. Sauté the remaining onions and peppers until lightly cooked.

11. Cut the rolls open and place the rolls on a cookie sheet.

12. Top the bread with a dollop of meat mixture and a slice of cheese.

13. Broil for a few minutes until bubbly.

14. Add onions, tomatoes and peppers.