Step 1: Sauté the Aromatics

Start by pressing the SAUTE button on your Instant Pot. Once it says “Hot,” add the oil and then toss in your chopped onions. Let them cook for about 4–5 minutes until they soften, stirring occasionally. This step helps release the sweetness in the onions and builds a flavorful base for your soup.

Pro tip: If you feel the garlic might burn, add it just a minute before moving on to the next step.

Step 2: Add the Veggies and Chicken

Add in your celery, carrots, and garlic, stirring to combine. Then, add the diced chicken. Cook for about 5 minutes, stirring occasionally, until the chicken begins to brown slightly.

Step 3: Season and Add the Broth

Pour in the chicken broth, then add black pepper, poultry seasoning, Italian seasoning, and a pinch of salt (you can adjust this later if needed). Give it a quick stir to distribute the seasonings.

Step 4: Add the Dumplings

If you’re using canned biscuits, cut each biscuit into 8 pieces (like a mini pizza) and drop them right into the pot. If you’re making homemade dumplings, mix up the dough by combining flour, salt, baking powder, and baking soda. Cut in the butter until it resembles coarse crumbs, then stir in the milk. Drop teaspoon-sized pieces of the dough into the soup.

Pro tip: Don’t worry if the dumplings look small; they’ll puff up as they cook!

Step 5: Pressure Cook

Cancel the SAUTE function, secure the lid on the Instant Pot, and select “Pressure Cook” or “Manual” on High Pressure. Set the time for 7 minutes. Once it’s done, let the pressure release naturally for about 10 minutes before carefully venting any remaining steam and removing the lid.

Step 6: Add the Final Ingredients

Stir in the frozen peas and heavy cream. If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, then add this slurry to the pot and stir until it thickens.

Step 7: Garnish and Serve

Top with freshly chopped parsley or cilantro for a pop of color and flavor. Ladle it up and enjoy the cozy goodness!