Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When the display says HOT add in the butter and let melt. Add in the onions and sauté for 3-4 minutes. Turn off Instant Pot.
2. Add in the broth. Scrape the bottom of the pot so that nothing is sticking. 
3. Add in the turkey. Dump in the veggies. Add in the onion powder, garlic powder, pepper, parsley and salt. 
4. Open the can of biscuits and use kitchen shears to cut each biscuit into 4 pieces. Place the biscuit pieces on top of the frozen veggies. 
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button 3 minutes. When the time is up let the pot sit for 10 minutes. Then move the valve to venting and remove the lid.
6. Turn Instant Pot to sauté. Stir in the evaporated milk. The biscuit pieces will cause the sauce to thicken in just 3-4 minutes. Turn off Instant Pot.
7. Salt and pepper to taste. Ladle into bowls and enjoy. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the butter and let melt. Add in the onions and sauté for 3-4 minutes. Add to the slow cooker.
2. Add in the broth, turkey, veggies, onion powder, garlic powder, pepper, parsley and salt. 
3. Open the can of biscuits and use kitchen shears to cut each biscuit into 4 pieces. Stir the biscuits pieces into the slow cooker. 
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours. 
5. Stir in the evaporated milk. 
6. Salt and pepper to taste. Ladle into bowls and enjoy.