Add the pot insert to the pressure cooker.

Set to saute and add a tiny bit (about a teaspoon) of olive oil, butter or cooking spray to the bottom of the insert.

Saute carrot, celery, and onions until softened about 3-5 minutes.

While veggies are sauteing, flatten biscuits slightly with the palm of the hand, and then cut with a pizza cutter into eighths (8 pcs per biscuit). Just like you would cut a pizza.

Add spices the parsley, thyme, garlic powder, pepper, and salt to the vegetables.

Add chicken broth and scrape any stuck bits from the bottom of the insert. This is important to help the Instant Pot pressurize.

Add cubed chicken to broth and stir.

Open cans of soup and spoon on top of the chicken, DO NOT STIR. This is very important! Let the soup sit on top of

the chicken/broth mixture.

Sprinkle the cut biscuit pieces on top of the soup/broth mixture.

Lock lid in place and cook at high pressure for 5 minutes.

Once cook time is completed let naturally release for 4 minutes, then quick-release remaining pressure.

Stir, season with salt and pepper, serve and ENJOY!