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Combine both flours, baking powder, salt, and garlic powder in a large bowl. In another bowl or large measuring cup, combine warm milk and melted butter. Pour into the flour mixture and stir with a spoon to combine. The mixture will be thick; that’s okay. Set aside to rest.
Preheat the pressure cooker by selecting sauté and add oil. When oil is hot, add chicken. Brown on at least one side, 2 – 3 minutes, then set aside on a plate.
To the pot add carrots, celery, and onion; sauté until softened, about 3 minutes. Add garlic, poultry seasoning, salt, and pepper; stir for 1 minute. Turn off sauté mode.
Add a splash of chicken broth to scrape the bottom of the pot, then add the potatoes. Place chicken in a single layer on top of the potatoes. Pour in the remaining broth.
Using a spoon or cookie scoop, place heaping tablespoons of the dumpling dough over the top. It will be covered.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3 minutes.
While the soup cooks, melt 2 tablespoons butter in a medium saucepan. Add flour and stir for 1 – 2 minutes until lightly browned. Add about a half cup of milk and whisk until mostly smooth. Add remaining milk, whisking constantly to smooth out any lumps. Bring to a light boil and continue to whisk until it thickens and bubbles, about 2 minutes. Take off the heat and set aside. Note: if the roux isn’t completely smooth, don’t panic! It will all work out once it’s added to the chicken mixture.
When pressure cooking is complete, allow the pressure to release naturally, or for at least 15 minutes.
Use a spoon to scoop out the dumplings and set them aside on a plate.
Remove chicken to a plate as well.
Select sauté; stir in peas.
Add the roux and whisk to combine. Simmer until everything is hot and thick, about 1-2 minutes.
Shred chicken and stir back into the soup.
Season with extra salt and pepper as needed.
Dumplings can be returned to the soup or served on the side.