Add chicken breast and then add chicken stock. Stir, and press chicken breast under the stock if needed.
1 lb chicken breast, 4 cups chicken stock
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.
When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 10 minutes and then do a manual release with the nozzle set to venting.
Remove chicken from Instant Pot with tongs, place in a bowl and shred with 2 forks.
In a small bowl, mix cornstarch and a bit of the broth to create a slurry. Set aside.
2 tbsp cornstarch
Press saute and add the cornstarch slurry. Stir until thickened (~3 minutes).
Stir in peas, shredded chicken, and cream, and cook on sauté for another 1-2 minutes.
1 cup frozen green peas, salt & pepper to taste, 1 cup heavy cream
Salt & pepper to taste and serve over biscuits.
salt & pepper to taste
Notes
The stock will NOT cover all the ingredients prior to cooking. That’s normal.Stovetop Instructions:
Melt butter in a heavy-bottomed saucepan.
Saute onion and garlic until softened.
Add carrots, celery, potatoes, parsley, and celery seed (stir).
Add chicken breast and then add chicken stock. Cover, and cook on medium heat until chicken is cooked through and veggies are softened (~15 minutes).
Remove chicken with tongs, place in a bowl, and shred with 2 forks.
Mix cornstarch and a bit of the broth to create a slurry. Add slurry to the saucepan and cook until thickened.
Add peas, shredded chicken, and cream. Stir and cook for another 5 minutes.