This week, I bring you Insta-Pot Italian Chicken Sandwiches, a fool-proof meal that can be made with last week’s recipe: Insta-Pot Italian Giardiniera Chicken. I needed something easy to post on the blog after some cooking misfortunes earlier in the week.
Monday – in the middle of grilling an expensive hunk of halibut for fish tacos – my grill’s propane went out. We live 15 minutes from the closest store and it was already past dinner time. 30 round-trip minutes of driving for more propane just wasn’t an option, so I had to finish it off on the stove. I also created a slaw recipe to go on top of said fish tacos which I hoped to share on Grub Delite. And while the slaw wasn’t bad by any means, it was just okay. Something was lacking and I need to tinker with the recipe more before I post it.
Tuesday, I had some Kohlrabi noodles I found at the grocery store and was anxious to try them with Bolognese sauce. I followed the microwave instructions on the back of the steam-able bag of noodles, only to hear a loud explosion halfway through the cooking time. I swear it sounded like a gunshot. Noodles were all over the microwave.
Thankfully, I was off the hook on Wednesday night when we went out to dinner with friends. No kitchen catastrophes that night.
But you can see why I opted for fool-proof after striking out earlier in the week.
The beauty of last week’s Insta-Pot Italian Giardiniera Chicken is its simplicity. And Insta-Pot Italian Chicken Sandwiches require only a couple more easy steps. Trust me, it’s worth it.
For the chicken and optional sauce:
You can use 2 cups of leftover Insta-Pot Italian Giardiniera Chicken for the sandwiches and skip this section, or make it specifically for the sandwiches. Pictures and detailed instructions, including Slow-Cooker instructions can be found on the original post. But you’ll just add chicken, Italian dressing packet, and Italian Giardiniera (in brine, not oil) and cook on high for 18 minutes. Natural release. Remove chicken and vegetables, and switch mode to Saute on High to make the optional sauce for chicken. Stir liquid occasionally. As it reduces and thickens, stir more frequently. Sauce will be golden and thick enough to coat the back of a spoon. Return chicken and vegetables to the pot with the sauce and stir to coat and warm.
For the sandwiches:
While the chicken is cooking in the Insta-Pot, heat oven to 400 degrees and place buns on a baking sheet. Toast in the oven for 3 minutes. Remove buns, and when chicken is ready, put ½ cup of chicken & veggies on the bottom of each bun. Top each sandwich with a slice of Reduced Fat Provolone, and place the top of the bun on the sandwich. Loosely cover with aluminum foil and bake in the oven for another 5 minutes.