Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 3 tbsp unsalted butter
  • 1 cup diced yellow onion
  • 3 carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can (12 oz) refrigerated flaky biscuits
  • 2 tbsp melted butter

Instructions:

  1. Set the Instant Pot to Sauté mode. Melt the butter over medium heat. Add the chicken and brown for 3-4 minutes until edges are golden.
  2. Stir in the onions, carrots, and celery, cooking until the onions become translucent (about 3 minutes). Add garlic and thyme, stirring for 30 seconds until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly pour in the chicken broth, scraping the bottom of the pot with your spoon to remove any browned bits to prevent the Burn notice.
  5. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 8 minutes.
  6. Perform a Quick Release of the pressure. Stir in the frozen peas and corn.
  7. Pour the filling into a baking dish. Top with biscuit dough and brush with melted butter. Bake at 400°F (200°C) for 12-15 minutes until the crust is deep mahogany-gold.