Ingredients
Scale
- 3 boneless chicken breasts ($5.50)
- 1 can Cream of Chicken Soup ($0.70, 10.5 oz)
- 1 cup Milk ($0.30)
- 1 cup chicken broth ($0.60)
- ½ onion ($0.50, chopped)
- 4 potatoes ($1.20, peeled and diced)
- 16 oz bag of Frozen mixed vegetables ($1.18)
- ½ cup celery ($0.75, chopped)
- 1 tsp Garlic Powder ($0.10)
- ½ tsp Poultry Seasoning ($0.10)
- 1 tsp salt ($0.02)
- ½ tsp pepper ($0.05)
- 16 oz canned biscuits ($1.18, 8 count)
Instructions
- Place 3 boneless chicken breasts, 1 can (10.5 oz) cream of chicken soup, 1 cup milk, 1 cup chicken broth, ½ chopped onion, 4 diced potatoes, 1 (16 oz) bag frozen mixed vegetables, ½ cup chopped celery, 1 teaspoon garlic powder, ½ teaspoon poultry seasoning, 1 teaspoon salt, and ½ teaspoon pepper into the Instant Pot.
- Secure the lid and set it to the sealing position.
- Cook on manual high pressure for 25 minutes.
- While it cooks, prepare 1 (16 oz) can biscuits according to package instructions.
- Once finished, perform a quick release.
- Remove the chicken, shred it, and return it to the Instant Pot. Stir to combine.
- Serve in bowls topped with a biscuit and enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Nutrition
- Calories: 614kcal
- Sugar: 6g
- Protein: 25g