Begin by peeling and chopping the onion, celery and carrots. Dice all to be about ¼ to ½ an inch. Add the chopped carrot, onion, celery and olive oil to the Instant Pot® and press the “Saute” button. Saute the veggies for 8 minutes, stirring occasionally until they veggies are all soft and the onions are translucent.
Cut the chicken into one inch cubes and add to the Instant Pot®. Saute for one minute and then turn the Instant Pot® off
Add the chicken broth, basil, salt and pepper and stir together.
Place the lid on the Instant pot and set the steam valve to “seal”. Press the “manual” button and set the Instant Pot® to high pressure and set the timer to three minutes (that’s right, three minutes!). When the timer goes off, do a quick steam release by carefully turning the steam valve to “venting”.
Cut the uncooked biscuit dough into fourths and then toss them into the hot soup, one piece at a time. Press the “saute” button and let the soup cook for another 5 minutes, stirring occasionally. The biscuits will puff up as they cook which is just what you want!
Add the cream last and turn the Instant pot off. Serve while hot!