2boneless skinless chicken breastschopped into 1-inch pieces
2tablespoonsfresh parsley for garnish
Flatten out biscuits and cut each into 8 inch wedges; set aside. Turn your Instant Pot to the saute setting.
Add oil when Pot reads Hot. Add the onion, carrots and celery. Season with salt and pepper and saute for 3 minutes, stirring frequently, until soft and translucent.
Whisk in the flour and cook for 1 minute. add 1 cup of the chicken broth and whisk until all of the flour has absorbed into the liquid. Press cancel. Stir in the Italian seasoning, poultry seasoning, bay leaves and remaining broth. Add the chicken and biscuits, breaking apart as needed.
Close the lid, press the Soup setting and set the timer to 7 minutes, allowing a natural release. Carefully unlock and remove the lid.
Set the Instant Pot to saute, add peas and stir. Taste and adjust seasoning as necessary. Cook for 2 more minutes until the peas are cooked. Press cancel. Garnish with fresh parsley, if desired.
Chicken: You can use boneless chicken thighs instead of chicken breasts, if desired.
Flour: You can use cornstarch or other thickener instead of flour.
Homemade biscuits: If using homemade biscuits, shape or cut them into 1 to 2-inch pieces of dough (about 1 1/2 tablespoons) before cooking.
Store the chicken and dumplings in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat or in the microwave. Add a small amount of chicken broth, if desired to loosen a bit.
You can freeze in an airtight container in the refrigerator for up to 3 months. Thaw in the refrigerator overnight before reheating, adding extra liquid if needed.