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