Make the Chicken and Dumplings

• Using the saute setting on the Instant Pot, add the butter to the pot; when the butter is sizzling, add the seasoned chicken pieces, working in batches, until all the chicken is browned, removing each batch to a plate. Return all the browned chicken pieces to the Instant Pot, along with all the spices, stirring to combine well.
  2 Tbs. unsalted butter, 1 1/2 - 2 lbs. boneless, skinless chicken thighs, cut into 1 1/2" chunks (feel free to sub chicken breasts), seasoned to taste with salt and pepper, 1/2 tsp. each: thyme, oregano, poultry seasoning, black pepper, 1/4 tsp. turmeric
• Add the onion, celery, and carrots, along with the chicken broth, stirring to combine; bring this mixture to a low boil.
  1 medium yellow onion, diced, 3 ribs celery, diced, 2 cups baby carrots, or 3-4 large carrots, sliced or chopped, 6 cups chicken broth
• Once the soup in the Instant Pot is boiling, lock the Instant Pot lid into place, choosing the high pressure setting for 7 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot; unlock and carefully remove the lid.
• Meanwhile, combine the Bisquick mix with just enough milk to make the dumpling dough. Using the saute setting on the Instant Pot once more, drop the prepared dumpling dough by spoonfuls (about 1 1/2" in size) into the simmering soup; let the dumplings cook for 10 minutes.
  1 3/4 cups baking mix, such as Bisquick, see below for a recipe to make your own, 1/3 - 2/3 cup milk
• Turn off the saute setting; stir in the corn, peas and cream. Adjust the seasonings as desired.
  1-2 cups frozen corn, as desired, 1 cup frozen peas, 1/4 cup heavy cream