Place chicken tenderloins in insta-pot with seasonings (salt, pepper, poultry seasoning, paprika). Add in a a tbsp if garlic paste, 1 tbsp butter, 1 tbsp olive oil. Cover with 1 cup of the chicken broth. Cook on pressure setting for 20 minutes.

While your chicken is cooking prepare your biscuit dough. The dough should be sticky. Get a small scoop for uniform dumplings

When your chicken is done remove from pot and reserve juice to add back. Chicken should shred easily. Change settings to sauté and begin to cook mirepoix (celery, onion, carrots, parsley). After the vegetables have softened, add reserved stock back in and the rest of your chicken stock.

Allow liquid to come to a boil before dropping in raw dough. Cover and let the dumplings cook until they are firm and you can insert a toothpick with no sign of raw dough

The dumplings will get puffy at first and then they will shrink down. Here are the finished dumplings removed from liquid.

Add in half and half and condensed soup. After stirring giving it taste. Add in extra seasoning to your preferences. Place shredded chicken and dumplings back in.

I track my calories and protein here is the breakdown if your interested