Instant Pot Instructions:

1. Bake the biscuits according to package directions.
2. While oven is preheating for the biscuits turn Instant Pot to saute setting. When display says HOT add in the olive oil and the smoked sausage. Brown for about 2 minutes on each side. Add in the onion and saute for 3 minutes.
3. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
4. Add in the potatoes, vegetables, salt, pepper and garlic powder.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute for harder potatoes and 2 minutes for softer potatoes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
6. In a bowl stir together the half and half and cornstarch until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot until sauce has thickened.  Turn off the pot.
7. Ladle into bowls or onto plates and top with a hot cooked biscuit.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the oil and sausage. Brown for about 2 minutes on each side. Add in the onion and saute for 3 minutes. Add into slow cooker.
2. Add in the broth, potatoes, vegetables, salt, pepper and garlic powder.
3. Cover slow cooker and cook on low for 4 hours, or until potatoes are soft.
4. In a bowl stir together the half and half and cornstarch until smooth. Turn slow cooker to high. Stir the slurry into the crockpot and let it thicken for about 10 minutes. 
5. While it’s thickening bake the biscuits according to package directions.
6. Ladle into bowls or onto plates and top with a hot cooked biscuit.