4.7
(61)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Turn Instant Pot on "SAUTE". Add olive oil to the bottom of the pressure cooker. Add chicken and brown for about 3 minutes on each side.
Step 2
Add chicken broth to the pot and scrape up all the bits on the bottom of the pan.
Step 3
To the instant pot, add carrots, celery, onion, 2 tsp garlic salt, salt, pepper, and poultry seasoning. Secure the lid and set the pressure valve to "SEALING."
Step 4
Select High Pressure with a cook time of 30 minutes.
Step 5
When cook time ends, allow to naturally release for ten minutes, then do a quick release.
Step 6
Remove the chicken from the pot and shred, while removing and discarding the skin and bones. Add the shredded chicken back to the pot.
Step 7
Cut refrigerated biscuits into fourths and sprinkle with remaining 1 tsp garlic salt. In a small bowl, whisk cornstarch with cold milk. Pour into instant pot.
Step 8
Turn the instant pot on "SAUTE" and add the biscuits to the mixture. Cook for about ten minutes, until dumplings have doubled in size, and sauce has thickened.
Your folders
jocooks.com
4.7
(65)
15 minutes
Your folders
southernliving.com
Your folders
pressurecookrecipes.com
5.0
(100)
Your folders
thepioneerwoman.com
4.8
(4)
Your folders
simplyhappyfoodie.com
4.9
(65)
15 minutes
Your folders
foodnetwork.com
4.1
(92)
30 minutes
Your folders
kristineskitchenblog.com
4.9
(7)
8 minutes
Your folders
tidbits-marci.com
3 minutes
Your folders
lecremedelacrumb.com
4.9
(8)
20 minutes
Your folders
pinchofyum.com
4.8
(16)
10 minutes
Your folders
garnishedplate.com
12 minutes
Your folders
eatingonadime.com
4.8
(50)
30 minutes
Your folders
thechunkychef.com
4.9
(14)
16 minutes
Your folders
mamaneedscake.com
4.6
(119)
20 minutes
Your folders
allrecipes.com
4.9
(48)
25 minutes
Your folders
healthiersteps.com
5.0
(48)
12 minutes
Your folders
365daysofcrockpot.com
2.0
(1)
25 minutes
Your folders
food.com
4.0
(18)
20 minutes
Your folders
mamaneedscake.com
4.6
(48)
30 minutes