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Ingredients
Scale
- 1 Tablespoon oil
- 1/2 large onion, chopped
- 2 stalks celery, chopped
- 1 cup carrots, chopped
- 1 tablespoon minced garlic (about 3 cloves)
- 1 pound boneless, skinless chicken thighs or breasts, diced into 1-inch pieces
- 4 cups low sodium chicken broth
- 1/2 teaspoon black pepper (or to taste)
- 2 teaspoons poultry seasoning
- 2 teaspoons Italian seasoning (thyme, oregano, rosemary, basil mix)
- Salt to taste
- 5 refrigerated canned biscuits, each cut into 8 pieces
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 tablespoons cornstarch (optional for thickening)
- 1/4 cup cold water (optional for thickening)
- 2 tablespoons chopped fresh parsley or cilantro (optional for garnish)
- 1–1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 tablespoons butter
- 3/4 cup milk
Instructions
- Press SAUTE on Instant Pot and heat oil.
- Sauté chopped onions for 4-5 minutes until softened.
- Add celery, carrots, and garlic; stir to cook evenly.
- Incorporate diced chicken and brown for 5 minutes.
- Pour in chicken broth and seasonings.
- Prepare biscuits and drop into Instant Pot.
- Cancel sauté, close lid and set to Pressure Cook on High for 7 minutes.
- Allow natural pressure release for 10 minutes, then release remaining pressure.
- Stir in frozen peas and heavy cream; thicken if desired.
- Garnish with fresh herbs before serving.
Notes
For a gluten-free option, use a gluten-free flour blend.
Adjust seasoning to taste for more flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg