Instant Pot Chicken Philly: A Tender Delicious Sandwich

Instant pot chicken Philly
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!

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:

  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.

Instant pot chicken Philly
Play Video

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

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
  • Meta LabelLabel Value

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

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 saute later

4

Instant Pot Chicken Philly

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

instant pot chicken philly

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 the cheese is bubbly.

14

Instant Pot Chicken Philly

Add onions, tomatoes and peppers.

  • Serving Size1 sandwich
  • Amount per serving
  • Calories0
  • % Daily Value*Standard DV
  • Total Fat7 g78 g8.97%
  • Saturated Fat1 g20 g5%
  • Cholesterol2 mg300 mg0.67%
  • Sodium80 mg2300 mg3.48%
  • Protein1 g50 g2%
  • Unsaturated Fat 6

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Connect:

Social Media

Most Popular

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new products, updates.

Categories

Smart#Werable

Shredded Chicken Taco Bowl : Instant Pot

shredded chicken taco bowl

You gotta love a meal that you can prepare all in ONE POT, right? This shredded chicken taco bowl recipe is a one pot wonder that you can whip up in a snap. With simple ingredients and the use of the beloved Instant Pot, this Mexican dish will become one of your go-to dinner favorites.

Ingredients for shredded Chicken Taco Bowls

  • Chicken Breasts – 2 large or 4 small (If using large chicken breasts, cut them in half)
shredded chicken taco bowl broth
  • Chicken broth or water (broth makes it a little more flavorful)
  • Long Grain, or Jasmine Rice – 2 cups washed and drained
  • Black Beans – 1 15 oz. can, drained and rinsed
shredded chicken taco bowl
  • Frozen Corn – 2 cups
  • Salsa – 2 cups
shredded chicken taco bowl
  • Taco Seasoning – 1 -2 packages or 1/4 – ½ cup bulk seasoning ( depending on how spicy you like it)
  • Cilantro (optional)
  • Chopped Olives (optional) Love this slicer!!!
  • Cheddar Cheese – grated
  • Sour Cream or Greek Yogurt (optional) We love to use our homemade Greek Yogurt in place of sour cream!
  • Tomatoes, chopped (optional)

Instructions

  1. Pour one cup of the broth or water into the Instant Pot pan.

  2. Place the chicken into the pot on top of the broth.

  3. Sprinkle the taco seasoning on top of that.

shredded chicken taco bowl

4. Add the beans, corn and rice.

5. Pour the salsa in and the remaining broth or water.

6. Press the “MANUAL” button and adjust time to 12 minutes.******If using frozen chicken, set time for 14 minutes.

7. When the beeper sounds, continue to “NATURAL RELEASE” for 6 minutes.

8. After 6 minutes release any remaining pressure and carefully remove lid.

9. Find the chicken in the bottom of the pan and remove to a plate.

10. Using two forks shred the chicken into bite size pieces or shreds.

11. Add the chicken back into the pot and stir to disperse the chicken evenly.

shredded chicken taco bowl

12. Serve immediately. Top with optional toppings (cilantro, tomatoes, chopped olives, shredded cheese and sour cream).

Yummy, Yum!!

This makes a great gathering meal for friends and family.

Enjoy!

Shredded Chicken Taco Bowl : Instant Pot

You gotta love a meal that you can prepare all in ONE POT, right? This shredded chicken taco bowl recipe is a one pot wonder that you can whip up in a snap.

  • Prep Time10 min
  • Cook Time18 min
  • Total Time28 min
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • Chicken Breasts – 2 large or 4 small (If using large chicken breasts, cut them in half)
    • Chicken broth or water (broth makes it a little more flavorful)
    • Long Grain, or Jasmine Rice – 2 cups washed and drained
    • Black Beans – 1 15 oz. can, drained and rinsed
    • Frozen Corn – 2 cups
    • Salsa – 2 cups
    • Taco Seasoning – 1 -2 packages or 1/4 – ½ cup bulk seasoning ( depending on how spicy you like it)
    • Cilantro (optional)
    • Chopped Olives (optional) Love this slicer!!!
    • Cheddar Cheese – grated
    • Sour Cream or Greek Yogurt (optional) We love to use our homemade Greek Yogurt in place of sour cream!
    • Tomatoes, chopped (optional)
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Pour one cup of the broth or water into the Instant Pot pan.

2

Place the chicken into the pot on top of the broth.

3

Sprinkle the taco seasoning on top of that.

4

Add the beans, corn and rice.

5

Pour the salsa in and the remaining broth or water.

6

Press the “MANUAL” button and adjust time to 12 minutes.******If using frozen chicken, set time for 14 minutes.

7

When the beeper sounds, continue to “NATURAL RELEASE” for 6 minutes.

8

After 6 minutes release any remaining pressure and carefully remove lid.

9

Find the chicken in the bottom of the pan and remove to a plate.

10

Using two forks shred the chicken into bite size pieces or shreds.

11

Add the chicken back into the pot and stir to disperse the chicken evenly.

12

Serve immediately. Top with optional toppings (cilantro, tomatoes, chopped olives, shredded cheese and sour cream).

[MEDIAVINE EXAMPLE AD SPACE 3]

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Connect:

Social Media

Most Popular

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new products, updates.

Categories

Smart#Werable

Chicken ZOODLE Soup – INSTANT POT – Soothing and Delicious

chicken zoodle soup

Are you feeling a little under the weather, cold or do you just need a little comfort food? How about a hot bowl of Chicken Zoodle Soup? Yep, I said “zoodle”.  Zoodles are just spiralized zucchini that make a great alternative to egg noodles, for those folks who need to go gluten-free.

Now the zoodle thing, it is just spiralized zucchini and I use them in everything. Since I am avoiding grains right now, these green spiral ribbons come in quite handy. I decided to add them to my chicken noodle soup recipe and make it up in the Instant Pot. Worked like a charm. My husband even commented that if he couldn’t see, he wouldn’t even know the difference.

I really have enjoyed this spiralizer. It is simple, inexpensive, and lightweight. I use it to spiralize zucchini, carrots, apples, and potatoes. It works great to serialize things to add to salads and soups. If you haven’t spiralized, you ought to give it a whirl. (Pun intended)!

 

Let’s get back to the soup recipe.

CHICKEN ZOODLE SOUP Ingredients

  • 4 boneless skinless chicken breasts or 8 chicken tenderloins ( I use frozen chicken tenderloin or frozen breasts) *You can also use pre-cooked shredded chicken
  • 3 Tablespoons of olive oil or coconut oil
  • 3-4 carrots sliced
  • 3-4 stalks celery sliced
  • 2 small zucchini spiralized (optional egg noodles)
  • 1 onion diced
  • 1/2 teaspoon salt and pepper
  • 3 quarts broth (chicken or vegetable)
  • 4 cups raw sprialized zucchini noodles or uncooked egg noodles
  • 1/2 teaspoon basil
  • 1/2 teaspoon dried oregano (2 teaspoons fresh)
  • 2-3 bay leaves

Instructions

1 – Spiralize 2 small zucchini and set aside

 

2 – Chop all vegetables

 

3 – Choose the “SAUTE” method on the Instant Pot

4 – Add oil, carrot, celery, herbs, and onion to the pot and cook stirring frequently for 1-2 minutes

5 – Place the bay leaves, chicken and salt, and pepper in the pot and give it a stir

*If using pre-cooked shredded chicken, adjust time as indicated below.

6 – Add the broth, making sure not to go over the maximum fill line

*If you are using egg noodles, add them now.

7 – Place the lid on the pot and flip the steam valve to sealing position

 

8 – Turn off Instant Pot and change the settings to “MANUAL” and adjust time down to only 4 minutes

  • If using FROZEN chicken tenders, set for 6 minutes.
  • If using FROZEN chicken breasts, set for minutes
  • Pre-cooked chicken, set time for only 2 minutes

It will take several minutes for it to get up to pressure, making it about 20 minutes cook time.

9 – Once the beeper goes off, use the “Quick Release” method to release steam

10 – Carefully remove the lid

11- Using a slotted spoon or big fork, remove the chicken and place it on a plate to cool a little bit.

12- While the chicken is cooling, add the zucchini noodles to the pot and place the lid back on.

The noodles will cook quickly in the hot water. There is no need to turn it back on!

13 – When the chicken is cool enough to handle, shred the chicken with a big fork.

14 – Place the shredded chicken back in the pot and give it a stir.

Chicken ZOODLE Soup – INSTANT POT – Soothing and Delicious

chicken zoodle soup
Are you feeling a little under the weather, cold or do you just need a little comfort food? How about a hot bowl of Chicken Zoodle Soup?
  • Prep Time30 min
  • Cook Time4 min
  • Total Time34 min
  • Ready in50 minutes
  • Yield6
  • Serving Size1 cup
[MEDIAVINE EXAMPLE AD SPACE 1]

INGREDIENTS

    • 4 boneless skinless chicken breasts or 8 chicken tenderloins ( I use frozen chicken tenderloin or frozen breasts) *You can also use pre-cooked shredded chicken
    • 3 Tablespoons of olive oil or coconut oil
    • 3-4 carrots sliced
    • 3-4 stalks celery sliced
    • 2 small zucchini spiralized (optional egg noodles)
    • 1 onion diced
    • 1/2 teaspoon salt and pepper
    • 3 quarts broth (chicken or vegetable)
    • 4 cups raw sprialized zucchini noodles or uncooked egg noodles
    • 1/2 teaspoon basil
    • 1/2 teaspoon dried oregano (2 teaspoons fresh)
    • 2-3 bay leave
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Spiralize 2 small zucchini and set aside

 

 
2

Chop all vegetables

 

3

Choose the “SAUTE” method on the Instant Pot

4

Add oil, carrot, celery, herbs, and onion to the pot and cook stirring frequently for 1-2 minutes

5

Place the bay leaves, chicken and salt, and pepper in the pot and give it a stir

*If using pre-cooked shredded chicken, adjust time as indicated below.

6

Add the broth, making sure not to go over the maximum fill line

*If you are using egg noodles, add them now.

7

Place the lid on the pot and flip the steam valve to sealing position

8

Turn off Instant Pot and change the settings to “MANUAL” and adjust time down to only 4 minutes

  • If using FROZEN chicken tenders, set for 6 minutes.
  • If using FROZEN chicken breasts, set for minutes
  • Pre-cooked chicken, set time for only 2 minutes

It will take several minutes for it to get up to pressure, making it about 20 minutes cook time.

9

Once the beeper goes off, use the “Quick Release” method to release steam

10

Carefully remove the lid

Using a slotted spoon or big fork, remove the chicken and place it on a plate to cool a little bit.

11

While the chicken is cooling, add the zucchini noodles to the pot and place the lid back on.

The noodles will cook quickly in the hot water. There is no need to turn it back on!

 

12

When the chicken is cool enough to handle, shred the chicken with a big fork.

13

Place the shredded chicken back in the pot and give it a stir.

  • Serving Size1 cup
  • Amount per serving
  • Calories0
  • % Daily Value*Standard DV
  • Total Fat7 g78 g8.97%
  • Saturated Fat1 g20 g5%
  • Cholesterol2 mg300 mg0.67%
  • Sodium80 mg2300 mg3.48%
  • Protein1 g50 g2%
  • Unsaturated Fat 6
[MEDIAVINE EXAMPLE AD SPACE 3]

This soup freezes very well and makes a great quick “GO TO” meal.

Enjoy!

jan2

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Connect:

Social Media

Most Popular

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new products, updates.

Categories

Smart#Werable

Yummy Shredded Chicken – INSTANT POT

Shredded chicken is one of my “go tos’ when it comes to fixing dinner. You can use it in so many recipes. I found a way to make up a batch of yummy, savory shredded chicken in a SNAP using the INSTANT POT. I get so excited about this little gadget, (I use it everyday), that I have to share with you all these fun ways to use it.

This method of cooking chicken breast has won me over. It always comes out moist, tender and so flavorful. It is so easy and quick to make, that I occasionally make up a batch for lunch. I steam some veggies to go with it and I am good to go. Just as quick as getting in the car and driving to a fast food joint, and MUCH healthier.

Ingredients:

  • 4 lbs chicken breasts or 18 chicken tenders (approximately 6 breasts)
  • 1/2 c water or chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper

 

Instructions:

  1. Add all of the ingredients to the Instant Pot.
  2. Press the “poultry” button then using the plus symbol add 5 minutes for a total of 20 minutes. If you are using frozen meat, add another 5 minutes for tenders and 10 minutes for breasts.
  3. Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).
  4. Place the chicken onto a plate or cutting board and let it cool for a few minutes.
  5. Use two forks to shred.
  6. Store the chicken in an air-tight container with some of the liquid to help keep the meat moist.

 

I like to freeze the chicken in quart size freezer bags for those crazy nights when I don’t have a lot of time.

This shredded chicken is so good, that you can just eat it plain, or use it in one of your favorite recipes. Here are some of my favorite ways to shredded chicken.

What I love about the Instant Pot vs. a regular pressure cooker is that I can just program it for what I need it to do, and walk away. I don’t have to stick around in the kitchen waiting for it to get up to pressure. Oh, I am learning how to do so much with this thing. Last week I made homemade vanilla yogurt. It was so delicious! It was the best yogurt I have ever had. I will post about that the next time I make some.

 

Yummy Shredded Chicken – INSTANT POT

shredded chicken
Yummy, savory shredded chicken in a SNAP using the INSTANT POT.
  • Prep Time5 min
  • Cook Time20 min
  • Total Time25 min
  • Ready in30
  • Yield8 servings
  • Serving Size1/2 lb
  • Meta LabelLabel Value
  • Meta LabelLabel Value
  • Meta LabelLabel Value
[MEDIAVINE EXAMPLE AD SPACE 1]

INGREDIENTS

    • 4 lbs chicken breasts or 18 chicken tenders (approximately 6 breasts)
    • 1/2 c water or chicken broth
    • 1 tsp salt
    • 1/2 tsp pepper
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Add all of the ingredients to the Instant Pot. Flip the valve to the pressure position.

shredded chicken instant pot settings

 
2

Press the “poultry” button then using the plus symbol add 5 minutes for a total of 20 minutes.

**If you are using frozen meat, add another 5 minutes for tenders and 10 minutes for breasts.

3

Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).

4

Place the chicken onto a plate or cutting board and let it cool for a few minutes.

5

Use two forks to shred the chicken.

6

freezing shredded chickenStore the chicken in an air-tight container with some of the liquid to help keep the meat moist.

[MEDIAVINE EXAMPLE AD SPACE 3]

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

Connect:

Social Media

Most Popular

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new products, updates.

Categories

Smart#Werable