Servings: Any stew you make can be made in the pressure cooker, just much quicker.

2 large chicken breasts. 2 large chicken breasts.
2 tbsp of oil. 2 tbsp of oil.
Onion, Celery, Carrots cut into bite sized pieces. (Or veggies of your choice). Onion, Celery, Carrots cut into bite sized pieces. (Or veggies of your choice).
2 cloves of Garlic, minced. 2 cloves of Garlic, minced.
Assorted spices. (Garlic and onion powder, basil, thyme or any other you prefer.) Assorted spices. (Garlic and onion powder, basil, thyme or any other you prefer.)
Potatoes (cut into bite size). Potatoes (cut into bite size).
Chicken Broth (I use water and Better Than Bouillon). Chicken Broth (I use water and Better Than Bouillon).
1 lrg can of Cream of Chicken soup. 1 lrg can of Cream of Chicken soup.

Cut the chicken in pieces and turned on sauté and added some oil and the chicken to the pot.
While that was heating cut up onions, celery, carrots and minced garlic.
Add the veggies with spices and left out the garlic, it burns quickly.
Once the mixture had sautéed and there was no pink meat add the garlic.
Stir and turn off the pot.
Add a little chicken broth and deglazed the pot. (Scrape the yummy browned bits off the bottom).
Then add cut up potatoes and enough broth to come to the top edge of the mixture, stir.
Layer a can of cream of chicken soup on top. (Do not stir, the chicken soup will burn on the bottom).
Push pressure cook the use the + - until it was at 5 minutes.
Put Pillsbury grand rolls in the oven while waiting.
Let the pot NPR (Natural pressure release) for 10 minutes.
Do a controlled pressure release. (There is so much force with the quick release soup has a tendency to spirt out the vent.)
Opened the pot. Stirred and it was smelling so good!
The rolls were done and everyone could smell it and wandered in to eat.
All I heard was yumming all around!