Step 1

Add flour to a medium mixing bowl. Add cubed and chilled butter to the flour. Use a pastry cutter (or two forks) to cut the butter into the flour. When pea-sized pieces appear, add in the butter milk and mix with a spatula until a loose dough forms. Set aside.

Step 2

Add butter to Instant Pot and select "Saute". Once butter is melted, add onion, carrot and celery and cook, stirring occasionally, for 2-3 minutes.

Step 3

Add garlic, salt, pepper, paprika, poultry seasoning, sage and rosemary and cook another 2-3 minutes.

Step 4

Pour in half the chicken broth and use a wooden spoon to scrape up any browned bits at the bottom of the pot. Browned bits on the bottom can result in a BURN notice from the Instant Pot.

Step 5

Add remaining chicken broth, potatoes and chicken and gently stir.

Step 6

Add the dumplings by dropping 1 Tbsp of the dough into the pot at a time. I like to use a small cookie scoop for this, but a spoon works as well.

Step 7

Turn off "Saute". Close Instant Pot lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 9 minutes.

Step 8

When finished cooking, let the pressure release on it's own for about 5 minutes. Then carefully turn the valve to "venting" to remove any remaining pressure. When the steam has all escaped, and the pin has dropped, remove the lid.

Step 9

Add the frozen peas and stir gently. Cover with lid, not securing it, just covering it gently, and let sit about 2-3 minutes.

Step 10

Serve hot and enjoy!