• 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.