We have been in the thick of "outdoor project season" - with the new house we
had quite a tall order to make it "ours" both inside and out, but it is fun (well mostly).
And it's a good test of will to be content without perfection and order, that is one of the
ultimate mental tricks, right (argh)? Something I am not good at. But John and I are the same
in that once we get started on one of these projects - we are focused on that one thing
until completion. And with one of us doing a project and the other taking care of the baby, this usually
means we stumble into the kitchen bleary-eyed and a bit delirious at the end of the day searching for sustenance, not having
eaten or drank for hours.
To avoid days like this, I have started planning a little better and
leaning on meals that are quick, hearty and can cook without my attention. Enter the instant pot (at least of late).
I am not the biggest fan of the crock pot for many recipes and I also may not have planned for the long cook times,
so the instant pot is the perfect solution for me in this situation. This recipe is one of my favorites
for busy days as it requires little prep and is the perfect reward after usually a lot of manual labor.
Instant Pot Chicken Philly Cheesesteak
Recipe for nstant Pot Chicken Philly Cheesesteak By Marysmaking
Prep time: - Cook time: - Total time: Yield:4-6S
- 2lbs chicken breast, cubed
- 1 onion, thinly sliced
- 1 large green bell pepper, cleaned and thinly sliced
- 1 lb sliced mushrooms (optional)
- 1/3 cup chicken stock
- 1 - 2 T Bone Suckin' Sauce Poultry Seasoning & Rub (or other favorite poultry seasoning)
- 1 t garlic powder
- 1/2 t salt
- 1/2 t pepper
- 8 slices of Provolone cheese
- 4 hoagie/sub buns Directions
Put cubed chicken and sliced vegtables in instant pot with the rest of the ingredients (minus the provolone cheese and buns).
Seal with lid according to instructions and select the "poultry" button (high) of the pressure cooking options (use default time which is 15 min), then either use the natural or
quick release when cooking has completed.
When ready to serve, line a baking sheet with foil and heat oven to 400F.
Place buns open and fill one side with chicken filling and place provolone cheese over.
Bake for about 15 minutes or until cheese has melted.
They are best if eaten right after because the bun will get soggy if allowed to sit.