Ingredients

The following ingredients have 4 Servings
  • 1-1.5 lbs chicken breasts (boneless skinless, medium size)
  • 3 carrots (large dials)
  • 2 stalks celery (sliced thick so they don't get too muchy)
  • 1/2 onion (large chunks)
  • 1 c chicken broth ((add more if you like a lot of liquid))
  • 1/2 c milk ((whole is best, add a bit more if you want more liquid))
  • 3 refrigerated biscuits (Grands is what I used (cut into spoon size pieces))
  • 1 tsp salt (optional - we usually don't add any)
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp pepper
  • 1-2 tbsp cornstarch (optional to thicken broth)

Instruction

  • Put medium size chicken breasts, vegetables, seasonings and chicken broth in your Instant Pot or pressure cooker. Make sure breasts are of similar sizes so they cook evenly.
  • Put lid on and set at high pressure for 12 minutes. 
  • When done do a quick release and lift lid carefully. 
  • Remove chicken and put in a bowl, cover to keep warm. 
  • Set IP to saute and add cut up biscuits, put inside of liquid mixture. 
  • Wait until it boils and allow to bubble for 1 full minute so it steams the biscuits. Turn pot off/cancel.
  • Put lid back on and set to manual, pressure, low, for 4 minutes. (if you don't have low function just use high for 1 minute)
  • Do a quick release when done and carefully lift lid. Set to saute again.
  • Pour milk in with liquid and stir slightly. Add 1 tbsp of cornstarch + a few tbsp of your hot broth into a bowl and whisk together until smooth ( if you desire it to be thicker) pour this mixture into your pot and stir gently. Can add another tbsp of cornstarch with same whisking if you want it even thicker.
  • Shred cooked chicken and add back into your pressure cooker. 
  • Allow IP to start to boil/bubble again for about 1 full minute to mix all liquids. Serve!