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.