Ingredients:

• 2-3 boneless skinless chicken breasts

• 3 carrots, sliced

• 2 celery stalks, sliced

• ½ onion, diced

• 1 can (14.5 oz) chicken broth

• ½  cup milk (whole is best, add a bit more if you want more liquid)

• 4 Grands refrigerated biscuits (cut into spoon size pieces)

• 1 tsp salt

• ¼ tsp oregano

• ¼ tsp thyme

• ½ tsp pepper

Preparation:

1. Put chicken, vegetables and chicken broth in your Instant Pot or pressure cooker.

2. Put lid on and set for manual, pressure, low for 13 minutes. When done do a quick release and lift lid carefully.

3. Remove chicken and put in a bowl, cover to keep warm.

4. Set IP to saute and add cut up biscuits to top of liquid mixture. Wait until it boils and allow to bubble for about 1 full minute.

5. Put lid back on and set to manual, pressure, low, for 4 minutes. Do a quick release when done and carefully lift lid.

6. Pour milk in with liquid and stir slightly. Add a bit of cornstarch to liquid if you desire it to be thicker. Use small amounts at a time stirring in between until you get desired thickness.

7. Set to saute again.

8. Shred cooked chicken and add back into your IP. Allow IP to start to boil/bubble again for about 1 full minute to mix all liquids. Serve!