2 boneless, skinless chicken breasts, cut into 1” pieces
1/2 cup heavy cream
1 can refrigerated biscuits
1/2 cup frozen peas
1 cup shredded cheddar cheese
2 tablespoons fresh parsley, chopped
01Select Instant Pot saute function and add in butter. Once melted, add onion, celery, carrots, poultry seasoning, thyme, salt and pepper. Cook 6 to 7 minutes, or until onions are soft and translucent
02Stir in chicken broth and chicken. Lock lid, set valve to sealing and cook on high pressure for 2 minutes. Open quick-release valve.
03Select Instant Pot saute function, add in heavy cream and bring to a simmer. Cut each biscuit into 1”-pieces and add in one at a time to prevent them from sticking together. Add peas and simmer 5 to 6 minutes, or until dumplings are fully cooked.
04Ladle into bowls, sprinkle generously with cheddar cheese and garnish with parsley.