READY IN: 40minsYIELD: 6 6
2cups chopped yellow onions
1⁄2 teaspoonsalt (to taste)
4celery ribs, bite sized chunks
4carrots, bite sized chunks
1 1⁄2 lbschicken breasts, cut into 1 inch cubes
1 (16 ounce) can Pillsbury Grands refrigerated buttermilk biscuits, 5 to 6 should be enough. cut each into 6 pieces
1⁄2 cupheavy whipping cream
1teaspoonground black pepper, to taste
2cupsfrozen peas, thawed
3garlic cloves, minced
Set IP to saute, add butter and onions, poultry seasoning and salt. Cook 6-8 minutes stirring occasionally.
Stir in celery, carrots, peas, broth, chicken, garlic, oregano, thyme, pepper.
Secure lid, set pressure valve to sealing. Cook on high pressure for 2 minutes, press cancel, Place a towel over the steam release and quick release steam.
Meanwhile, cut each biscuit into 6 pieces.
Set IP to saute and stir in cream.
Stir in biscuit pieces one at a time so they do not clump together until biscuits are cooked and liquid thickens.
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