Instant Pot Chicken and canned biscuits
RECIPE USING RAW CHICKEN:
3 cups chicken broth (or water)
Two cans cream of chicken soup
Two thick raw chicken breasts
1 can jumbo biscuits
salt, pepper, thyme, basil
Add chicken, broth/water, soup and seasonings into pot. Do not stir.
Cook on high pressure for 20 minutes. (If chicken is frozen add 5 min)
5 mins NR then quick release
Open pot, shred chicken to chunks
Cut each biscuit into 4 pieces
Mix into pot
High pressure 3 minutes. QR
RECIPE FOR COOKED CHICKEN:
2 cooked chicken breasts chopped
3c water
3 chicken bullion cubes
2 cans cream of chicken soup
Basil, thyme, parsley, salt and pepper
1 can of 8 biscuits, each cut into 4’s
Add water and bullion cubes to pot
Dump in chopped chicken
Dump in both cans of soup
DO NOT STIR
Sprinkle seasonings on top of soup
DO NOT STIR
Cook on high 6 min, quick release
Open lid and dump in biscuits.
STIR
Reset lid and cook for 3 min and quick release.
Add cooked peas if you like.
