Ingredients

Base

• 2 Cups Chicken Broth
• 1 Cup Water
• 1 Teaspoon Olive Oil
• 1 1/2 Pounds Chicken Breast, Cubed
• 1 Cup Chopped Carrots
• 1 Cup Frozen Peas
• 2 Teaspoons Oregano
• 1 Teaspoon Onion Powder
• 1 Teaspoon Basil
• 2 Cloves Garlic, Minced
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper

Dumplings

• 2 Teaspoons Baking Powder
• 1 Teaspoon White Sugar
• 1/2 Teaspoon Salt
• 1 Tablespoon Margarine
• 1/2 Cup Milk
• 1 Cup Flour

Directions

1. Stir together all dumpling ingredients except butter and milk. Cut in butter until crumbly. Stir in milk to make a soft dough.
2. Place a splash of olive oil, chicken, oregano, onion powder, basil, garlic, salt, and pepper into the instant pot and mix to coat.
3. Turn instant pot to saute and cook chicken (with the lid off) until brown on all sides, stirring frequently.
4. Add chicken broth, water, carrots, and peas to instant pot. Mix well.
5. Drop in biscuits by the spoonful.
6. Cook at high pressure for 5 minutes.
7. Quick-release pressure and enjoy!