Add the chicken broth to deglaze the inner pot. Stir to mix all the ingredients and scrape the bottom of the Instant with a wooden spoon to make sure there are no pieces of browned chicken stuck to the bottom.
3 cups chicken broth
Flatten the refrigerator biscuits slightly and cut into strips. Add the strips to the Instant Pot but don't stir them into liquid, let them stay on top.
3 refrigerator biscuits
Put the lid on the pressure cooker and make sure it is sealed correctly. Place the Instant pot into Manual mode and set it for 7 minutes on high pressure.
When the cook time is done let the pressure release naturally for about 10 minutes, and then release any remaining pressure manually and remove the lid.
Stir the frozen peas into the soup and replace the lid. Let it sit for 2-3 minutes so the peas can cook.