source: https://www.pillsbury.com/recipes/instant-pot-chicken-and-dumplings/4dd9c45e-4317-438c-9432-d4baafdeaac4

Ingredients

Serves 4+

• 2 tablespoons butter
• 2 yellow onions, chopped
• seasoning to taste; ~ 1tbsp for saute
• 1 bag chopped celery
• 2/3 bag peeled carrots, chopped
• 2 cups Progresso® chicken broth (from 32-oz carton)
• 1lb boneless skinless chicken breasts, cut in small 1-inch pieces
• 1 can (16 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
• 1/2 cup heavy whipping cream

Cookin'

1. Cut the onions, set aside. Chop celery and carrots, set aside.
2. On 6-quart Instant Pot®, select SAUTE; adjust to custom temperature 3 bars. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. When onions are soft and start turning clear, select CANCEL.
3. while #2 is cooking, dice the chicken
4. Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. When finished, select CANCEL. Set pressure valve to VENTING to quick-release pressure.
5. While #4 is cooking (about 10 minutes): separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot® to SAUTE, custom temperate 2 bars. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 5-10 minutes, stirring frequently, until dumplings are cooked through and liquid thickens. Add salt & pepper, seasoning to taste.