Add onions, potatoes and vegetables to cooking pot so they form a nice even layer.
Cut chicken into 2 inch pieces and place into medium mixing bowl.
Add potato starch, Herbes de Provence, TOG House Seasoning and salt to bowl of chicken pieces.
Massage seasonings and potato starch into chicken, so that the chicken is completely coated and all potato starch is used.
Place chicken in a single layer into cooking pot on top of vegetables.
Using a glass measuring cup, add cream, TOG House Seasoning, chicken base, Herbes de Provence and pepper and whisk together until well combined. It is okay if the butter is in pieces.
Pour creamy mixture over chicken.
Slice biscuits into quarters and place biscuits on top of chicken
Lock on lid and close Pressure Valve. Cook at High Pressure (most machines default to high pressure) for 4 minutes.
When Beep is heard, wait 10 minutes and then release the rest of the pressure.
Notes
While butter is part of the creamy sauce, I've opted to add it with the chicken broth, so that it evenly distributes.If using dark meat chicken - set time for 5 minutes and allow a 10 minute Natural Pressure Release.The biscuits will come out more like dumplings. To make them more biscuit like, brown the tops of the biscuits. Use a Mealthy Crisplid and cook at 350 degrees for 3 minutes or until desired color.While I prefer using potato starch in this recipe as potato starch does really well in pressure cookers and you never have a raw or odd taste, you may substitute it with cornstarch if you like. Note that potato starch and potato flour are not the same item.This filling part of this recipe can easily be doubled.