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Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions, carrots and celery and saute for 5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in the chicken, kosher salt, pepper, poultry seasoning and garlic powder.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh chicken or 15 minutes for frozen. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
Move chicken to a cutting board and chop. Add it back into the Instant Pot.
Pour in the frozen veggies and half and half. Turn Instant Pot to saute setting. Make a cornstarch slurry by stirring cornstarch with equal parts cold water until smooth. Stir the mixture into the pot to thicken. Once it has thickened and veggies are cooked through turn off the pot. Salt and pepper to taste.
Place biscuits on top in an even layer. Use the air fryer lid to cook the biscuits. Use the bake button for 4-5 minutes at 400 degrees. Then turn the biscuits over and cook for the same amount of time on the other side.
Sprinkle cheese on top and use air fryer lid for another minute to melt the cheese.
Serve and enjoy!