Press SAUTÉ on your Instant Pot. Melt butter, add onion, celery, chicken, poultry seasoning, salt, and pepper. Cook, stirring occasionally, 5-7 minutes or until veggies are softened and chicken is lightly browned. Press CANCEL.
Stir in chicken broth and peas and carrots. Lock on lid, make sure vent is in the SEALING position. Press MANUAL and cook on high pressure 5 minutes. Carefully turn valve to VENTING and quick release the pressure.
While chicken mixture is cooking, separate biscuits and cut each into 8 pieces. Set Instant Pot to SAUTÉ. Stir in whipping cream, biscuit pieces, and parsley. Cook 4-6 minutes, stirring frequently, until biscuit pieces are cooked through and sauce thickens.
Instead of frozen peas and carrots, add up to 1 cup of leftover veggies at the end.
Cook time does not include time to pressurize or venting.