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Place the chicken broth in the instant pot. Top with the chicken breasts, vegetables and seasonings.
Pour the cream of chicken soups on top of these ingredients but do not stir into the mixture as this may cause the instant pot to not come to pressure.
Seal the instant pot by place the valve on the lid to the seal position and cook on high pressure for 25 minutes. After the cook time, do a quick release on the pressure by moving the valve on the lid to the vent position.
Once all the pressure has been release, remove the lid. Remove the chicken, shred and stir it back into the instant pot.
Cut the biscuits into quarter and place on top of the ingredients in the instant pot.
Seal the instant pot and cook on high pressure for 4 minutes. Do a quick release on the instant pot again after this cook time.
Serve warm and enjoy!