When it comes to a Chicken Philly Sandwich, this is the best I’ve ever tasted! What’s even better is that it was a snap to make in the Instant Pot!
This is very similar to the Philly Steak recipe that I posted a while back. So if you prefer chicken over beef, this is a great option! There are times when I make a pot of steak Philly and a pot of chicken Philly. That’s the beauty of having two pots.
The combination of tender chicken, sautéed onions, peppers and provolone on a crunchy hoagie roll, is sure to please!
If you don’t have an Instant Pot, you can make this in a crock pot. However, it may take you a little longer, like 6 hours longer. I love my Instant Pot.
Instant Pot chicken Philly Sandwich ingredients
- 2-2 1/2 lbs chicken (4 breasts or 2 breast and 3 thighs)
- 2 onions, sliced
- 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:
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Mince garlic
-
Slice the onions, mushrooms and bell peppers. I love this mushroom chopper.
-
Reserve the mushrooms and half the onions and peppers to sauté later
-
Place all the ingredients, EXCEPT the mushrooms, 1/2 the onion and pepper mixture, and the cheese and rolls into the Instant Pot.
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Place lid on the pot, flip valve for pressure setting and press “MANUAL”.
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Adjust time to 20 minutes ( 30 minutes if the chicken is frozen)
-
When the beeper sounds, use the Quick Release method.
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Remove the chicken onto a plate and shred using two forks.
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Place the shredded chicken back into the pot to sit while you prepare the vegetables.
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Sauté the remaining onions and peppers until lightly cooked.
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Cut the rolls open and place the rolls on a cookie sheet.
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Top the bread with a dollop of meat mixture and a slice of cheese.
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Broil for a few minutes until bubbly.
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Add onions, tomatoes and peppers.
This is a 1/2 beef and 1/2 chicken Philly.
If you like dipping your sandwich, the juice leftover in the pan makes a great au jus.
Enjoy!

Instant Pot Chicken Philly Sandwich
The combination of tender chicken, mild peppers, mushrooms (optional), provolone cheese on a toasted hoagie roll and you've got a GOOD THING! The Instant Pot makes it a snap!
Ingredients
- 4 chicken breasts
- 2 onions, sliced
- 3 bell peppers, sliced (red, green or yellow)
- 2 cloves garlic, minced
- 1 cup chicken broth
- 8 oz mushrooms, sliced
- 3 Tablespoons Homemade Italian mix or 1 package Italian Dressing mix
- 1 tsp salt
- 1/2 tsp black pepper
- 6 provolone cheese slices
- tomato sliced (optional)
- 6 hoagie rolls
Instructions
- Mince garlic
- Slice the onions, mushrooms and bell peppers.
- Reserve the mushrooms and half the onions and peppers to saute later
- Place all the ingredients, EXCEPT the mushrooms, 1/2 the onion and pepper mixture, and the cheese and rolls into the Instant Pot.
- Place lid on the pot, flip valve for pressure setting and press "MANUAL".
- Adjust time to 20 minutes ( 30 minutes if the chicken is frozen)
- When the beeper sounds, use the Quick Release method.
- Remove the chicken onto a plate and shred using two forks.
- Place the shredded chicken back
into the pot to sit while you prepare the vegetables. - Saute the remaining onions and peppers until lightly cooked.
- Cut the rolls open and place the rolls on a cookie sheet.
- Top the bread with a dollop of meat mixture and a slice of cheese.
- Broil for a few minutes until the cheese is bubbly.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 985Total Fat 55gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 34gCholesterol 368mgSodium 1092mgCarbohydrates 20gFiber 3gSugar 6gProtein 98g