Directions

1. In a bowl, mix cream of chicken soup, seasoned salt, and fresh ground pepper; set aside.

2. Set to "sear" and place chicken breasts in pressure cooker. Add chicken stock and onions.
3. Add potatoes, celery root, and vegetables. Pour in cream of chicken soup mix.
4. Place quartered biscuit dough on top. Sprinkle seasoned salt over biscuits.
5. Close lid and lock. Set to "time" and adjust for 4 minutes.
6. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
7. Open and serve.