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Instant Pot Chicken Philly Sandwiches

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 6 to 8
Calories: 455kcal

Ingredients

  • 1½-2 lbs. boneless chicken
  • 1 large onion chopped
  • 1 green pepper chopped
  • 7.5 oz. marinated quartered artichoke hearts with juice
  • ½ cup chicken broth
  • 6-8 hoagie rolls
  • 6-8 slices provolone cheese

Instructions

  • Start with chicken tenders that are still frozen - add to the pressure cooker pot.
  • Add veggies and chicken broth to the ingredients.
  • Set cook time to 18 minutes.
  • Use quick pressure release.
  • Pull the cooked chicken into bite-sized pieces.
  • Broil the buns.
  • Add meat and cheese.
  • Broil again to melt the cheese and serve.

Nutrition

Calories: 455kcal | Carbohydrates: 38g | Protein: 38g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 877mg | Potassium: 545mg | Fiber: 3g | Sugar: 6g | Vitamin A: 708IU | Vitamin C: 28mg | Calcium: 239mg | Iron: 12mg