Servings: 4 to 6

• 3-4 Boneless-Skinless Chicken Breasts(whole) • 3 to 4 Boneless-Skinless Chicken Breasts(whole)
• 1 Onion Chopped ( I used onion powder) • 1 Onion Chopped ( I used onion powder)
• 1 Cup sliced Carrots • 1 Cup sliced Carrots
• Celery Chopped 2 stalks cut into large pieces • Celery Chopped 2 stalks cut into large pieces
• 4 T Butter • 4 T Butter
• Salt & Pepper • Salt & Pepper
• Chicken Broth(used 1 box 32oz broth & 1 C water mixed 2 pkgs. Chicken bullion) Extra low Sodium • Chicken Broth(used 1 box 32oz broth & 1 C water mixed 2 pkgs. Chicken bullion) Extra low Sodium
• 2 Cans Refrigerated Buttermilk Biscuits  You can make homemade if you like • 2 Cans Refrigerated Buttermilk Biscuits  You can make homemade if you like

Place Butter, Chicken Breast, Onion, Celery, herbs & seasoning into Instant Pot and then Cover with Chicken Broth (a minimum of 14 oz up to 30 oz).
Cook on Poultry Setting (for default time 15 minutes)….  NPR ( took about 10 minutes or so) & open carefully. Use 2 Forks to shred Chicken meat.
I shredded the chicken and added back with quartered biscuits and put on saute. Once boiling, I just moved the biscuits around with a fork ( just poked them to let liquid come up between them ) until done. About another 12 to 15 minutes.