(20 minutes total time)
2 C chicken broth
1lb chicken breasts cut into 1-inch chunks
2tbsp. dried minced onion (or 1/2C fresh)
1tbsp. dried parsley
2 cans cream of chicken soup
1 7.5oz can of refrigerated biscuits
Place the following in your inner pot in order and do not stir. Chicken broth, chicken breast chunks, onion, parsley. Gently spoon cream of chicken soup on top and do not stir.
Cut each biscuit into 8 pieces and sprinkle biscuit pieces on top. Close lid and seal. Using the “Manual” setting, set your time for 2 minutes. Once cooking time is completed let it natural pressure release for 3 minutes, then do a manual release. Stir and serve.