Ingredients
- 4 boneless skinless chicken breasts.
- 2 cups chicken broth.
- 2 tablespoons butter.
- 2/3 cups of milk.
- 2 ¼ cups baking mix like bisquick.
- 1 large onion, chopped.
- 2 carrots, chopped.
- ½ cups of frozen peas.
- 2 stalks of celery diced.
- 3 cloves garlic, minced.
- 1 teaspoon chili powder.
- 1 teaspoon dried basil.
- 1 teaspoon of salt and pepper.
- Shredded cheddar and green onions, for serving.
Instructions
- Set Pressure Cooker to sauté and add butter.
- Add the onions, minced garlic, carrots, and celery and cook until they’re soft.
- Add the chicken with the spices and the chicken broth and cook for 5-7 minutes until it boils.
- In a bowl, add baking mix and milk until combined, take small spoons from the dough and drop into the broth.
- Lock the pressure cooker lid and set to pressure cook at high temperature for 14 minutes.
- Carefully remove the lid and serve with the desired topping
