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Instant Pot Chicken Cheesesteaks

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Instant Pot Chicken Cheesesteaks made with tender juicy chicken breast, sautéed peppers and onions, and a delicious Provolone Cheese Sauce.

chicken cheesesteak with hot peppers and mayo

This simple Instant Pot recipe is perfect for a quick weeknight or weekend takeout fake-out meals in about 30 minutes. Juicy shredded Italian herb chicken breast and sautéed peppers and onions on a soft hoagie roll topped with a homemade Provolone Cheese Sauce make these the most awesome Chicken Cheesesteaks ever. Serve them up with your favorite toppings and a batch of fries.

Quick cooking guide for chicken in the Instant Pot

The pressure cooker has become my favorite way to make cooked chicken breast for recipes. It’s a quick fail-proof method for tender shredded chicken. To cook 2 pounds of chicken breast (with or without seasoning) set the unit to Pressure Cook – High Pressure using the following times:

Frozen chicken – 31 minutes
Semi defrosted chicken – 26 minutes
Defrosted chicken – 21 minutes

When calculating the recipe time, allow an additional 8-10 min for pressure build-up and another 1-2 min for quick method pressure escape.

What you need to make Instant Pot Chicken Cheesesteaks

shredded chicken breast

Chicken breast
Water
Olive oil
Yellow onion
Green peppers
Garlic cloves
Chicken bouillon cubes
Garlic powder
Italian dressing seasoning
Kosher salt
Black pepper
Instant Pot pressure cooker (affil link)

Pressure cooked chicken breasts can be flavored in many ways. For this recipe, I made Italian herb chicken with loads of fresh garlic. This recipe makes enough for 4-6 cheesesteak sandwiches with leftovers. The leftover chicken can be frozen in freezer bags or used in a number of recipes like Chicken Tetrazzini or for topping a pizza.

How to make Italian herb chicken in the Instant Pot

sauteed peppers and onions

Grind the bouillon cubes, garlic powder, and Italian dressing seasoning in a spice blender. Place the chicken in a bowl, sprinkle the spice blend followed by the olive oil to coat well; set aside. Set the pressure cooker to Sauté. Add the butter and allow it to melt. Add the peppers, onions, salt, and pepper. Sauté for 5 min or until the veggies are softened but still firm. Remove them from the pot and set aside for later.

chicken in an instant pot

With the pressure cooker still going, add the garlic cloves and sauté for 2 min until fragrant; add a tablespoon of olive oil if needed. After 2 minutes turn the pressure cooker to Off. In the Instant Pot, place the seasoned chicken with any excess oil over the garlic cloves. Cover with water and set the unit to Pressure Cook – High Pressure for 21 minutes. Release the pressure and remove the chicken before shredding.

Provolone Cheese Sauce

provolone sauce

This provolone cheese sauce sets these chicken cheesesteaks above the rest. It’s simple and easy to make. Set a small saucepan over low heat. Melt the butter then whisk in the flour until barely browned. Whisk in the milk followed by the cheese. Allow the cheese to melt slowly until very liquid. Turn off the heat and let the sauce cool to thicken.

How to make a chicken cheesesteak sub

shredded chicken breast with peppers and onions

To make these amazing sandwiches you will need to shred the chicken and toss it with the peppers and onions, the garlic, and a little of the juice. You will need 6-inch sub rolls and your favorite condiments.

chicken cheesesteak close up

My favorite toppings on chicken cheesesteak are mayo and hot relish. But other tasty topping might include lettuce, tomato, raw onion, and banana peppers.

Try another takeout fake-out recipe!

Pub-Style Fried Cod Sandwich
Homemade French Fries
Copycat Chick-Fil-A Nuggets

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chicken cheesesteak with sauce on a plate
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Instant Pot Chicken Cheesesteaks

Print Recipe
Instant Pot Chicken Cheesesteaks made with tender juicy chicken breast, sautéed peppers and onions, and a delicious Provolone Cheese Sauce.
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 2 lb chicken breast
  • 1 c water
  • 1/4 c olive oil more as needed
  • 1 yellow onion
  • 2 green peppers
  • 6 garlic cloves sliced
  • 2 chicken bouillon cubes
  • 2 tsp garlic powder
  • 1 pk Italian dressing seasoning
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Provolone Cheese Sauce

  • 4 oz provolone cheese chopped or shredded
  • 1 c milk
  • 2 tbsp butter
  • 1 tbsp flour or cornstarch
  • Salt and pepper to taste

For Serving

  • Hoagie rolls
  • Mayo
  • Hot relish
  • Lettuce, Tomato, Raw onion

Instructions

  • Grind the bouillon cubes, garlic powder, and Italian seasoning in a spice blender. Place the chicken in a bowl, sprinkle the spice blend followed by the olive oil to coat well; set aside
  • Set the pressure cooker to Sauté. Add the butter and allow it to melt. Add the peppers, onions, salt, and pepper. Sauté for 5 min or until the veggies are softened but still firm. Remove them from the pot and set aside for later.
  • With the pressure cooker still going, add the garlic cloves and sauté for 2 min until fragrant; add a tablespoon of olive oil if needed. After 2 minutes turn the pressure cooker to Off.
  • In the Instant Pot, place the seasoned chicken with any excess oil over the garlic cloves. Cover with water and set the unit to Pressure Cook – High Pressure for 21 minutes. Release the pressure and remove the chicken before shredding.

Provolone Cheese Sauce

  • Over low heat, melt the butter in a small saucepan then add the flour; whisk until the flour slightly browns; 1-2 min. Whisk the milk followed by the cheese; allow it to melt slowly until very liquid. Turn off the heat and let it cool until thickened; about 10 minutes.

Notes

Calorie count includes the meat and cheese, not the bread and condiments. 

Nutrition

Calories: 409kcal | Carbohydrates: 11g | Protein: 39g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 124mg | Sodium: 1105mg | Potassium: 760mg | Fiber: 1g | Sugar: 4g | Iron: 1mg
Course: Main Course
Cuisine: American
Keyword: chicken, provolone, sandwich
Servings: 6
Calories: 409kcal
Author: Ty

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