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In a large bowl, whisk together the flour, baking powder and salt. Add the cold butter cubes and use a pastry blender or your fingers to work the butter into the flour until the butter pieces are very small.
Pour in the milk and use a fork to mix until a dough forms. Refrigerate the dumpling dough while you prepare the chicken and vegetables.
Heat the olive oil in the Instant Pot using saute mode. When the pot is hot, add the chicken thighs to the pot. Brown on both sides, about 4 minutes per side. Remove chicken to a clean plate.
Add the tablespoon of butter to the pot, followed by the onion, celery and carrot. Saute the vegetables for about 5 minutes, until they begin to soften, then add the garlic and cook 30 seconds, stirring. Turn off saute mode and pour in the chicken broth. Scrape up any bits that are stuck to the bottom of the pot.
Stir in the dried thyme, bay leaves, salt and pepper. Return the chicken thighs to the Instant Pot and push them down into the broth.
Scoop small spoonfuls (about 1 tablespoon each) of the dumpling dough and place on top of the broth.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 8 minutes at high pressure using the Pressure Cook or Manual function. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
When the cook time ends, allow the pressure to naturally release for 10 minutes by just letting the Instant Pot sit. After 10 minutes, carefully turn the steam release valve to the venting position to release any remaining steam and pressure. When the pin drops down, carefully open the lid.
Use a slotted spoon to remove the dumplings to a clean plate. Check that the chicken has reached at least 165° F using an instant read thermometer and then remove the chicken to another clean plate. Remove and discard the bay leaves.
Stir the peas into the Instant Pot. Stir together the cornstarch and 1 tablespoon water in a small bowl. Pour into the pot and stir. If keep warm is on, turn it off and then turn on saute mode. Simmer the broth until it has thickened.
Meanwhile, shred or cut the chicken into bite-size pieces, discarding the skin and bones. Return the shredded chicken to the pot. Once the mixture has thickened, turn off saute mode. You can return the dumplings to the pot before serving, if desired.