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
Chicken Philly Instructions:
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.
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.
Sauté 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 bubbly.
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
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!
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
- Yield6
- Serving Size1 sandwich
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. I love this mushroom chopper.
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.
Sauté 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.
Add onions, tomatoes and peppers.
Jan Howell
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Jan Howell
Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.
