7.5 ouncecan refrigerated biscuits (homemade dumpling instructions in notes below)
S&P, to taste
Turn the instant pot on the saute setting. Once it reads HOT, add the butter, onions and celery if desired. Allow to cook 2-3 minutes and then add in the garlic, Italian seasoning and S&P to taste. Cook an additional minute.
Add in the chicken, carrots , peas, broth and water. Stir until combined.
Cut each biscuit into 6 pieces. Then place on top of the chicken mixture. You don't need to use them all. Gently stir, keeping most of the biscuits near the top.
Close the lid, turn the knob to sealing and the cook on manual high pressure for 5 minutes. It will take about 5-10 minutes to build pressure. When the cook time ends, allow to do a natural release of pressure for about 3 minutes. Then do a quick release by turning the top knob and let it release any extra pressure. Then remove lid.
Warm the heavy cream. Stir in cream. Salt and pepper to taste. If you'd like to thicken the sauce, simply remove 2 Tablespoons of liquid from the pot and whisk in 2 teaspoons of cornstarch. Then add back to the pot and turn instant pot to saute and let simmer a few more minutes.
You can also make homemade dumplings if you have extra time:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup whole milk or buttermilk
2 Tablespoons butter, slightly melted
Whisk together the flour, baking powder, salt and pepper. Pour the milk and butter into the flour mixture and use a wooden spoon to mix until combined. Then scoop the dough into the pot.