Heat the oil in your Instant Pot using the Sauté function. Once hot, add the onion and celery and sauté for 3-4 minutes until softened, stirring occasionally.

Add the chicken, Italian seasoning, poultry seasoning, garlic powder, salt, and black pepper, and cook for another 5 minutes, stirring occasionally.

Press cancel on the Instant Pot. Add the chicken broth to the pot and stir.

Drop in the pieces of biscuits one at a time (so they don’t stick together), then close the lid and pressure cook on high for 10 minutes. Allow for a 10-minute natural release.

Once the 10-minute natural release is complete, release any remaining pressure using the venting knob and open the lid when the pin drops.

Stir in the frozen peas and carrots and heavy cream. Allow to thicken for a few minutes, then serve!