Ingredients

The following ingredients have 4 Servings
  • 2-3 boneless chicken breasts frozen (no need to thaw)
  • 1 Can Cream of Chicken Soup
  • 2 cup Milk
  • 1/2 onion chopped
  • 3 russet potatoes (peeled and diced)
  • 1 16 oz bag of Frozen peas and carrots
  • 1/2 cup chopped celery
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon minced garlic
  • 1/4 tsp Poultry Seasoning
  • 4 cups chicken broth
  • 2 cans biscuits

Instruction

  • Place everything in the instant pot but the biscuits.
  • Lock the lid and set the pressure to high pressure for 30 minutes.
  • Do a quick release to release the pressure.
  • Shred chicken and return to pot.
  • If you want it thicker, you can thicken with cornstarch.
  • Meanwhile cook biscuits according to directions.
  • Spoon soup into bowls and serve with a biscuit on top.