Select Saute' on the pot and leave to heat up.

While pot is heating, mix flour and baking powder in a container. In a separate container mix WARM milk, salt, olive oil and butter. Pour the milk mix in with the flour mix. Mix only enough to form a batter, DON'T OVER MIX!

Pat the chicken dry and season with salt and pepper. Add 1 TBSP of butter to the now hot pot and make sure to coat the entire pot bottom with the butter.

Add 4 thighs, skin side down into the pot. Brown 3 1/2 minutes. Season the other side with salt and pepper than flip and brown the other side 2 minutes. Remove browned chicken. Repeat for remaining chicken and set chicken aside on a plate after they all have been brown.

Add onions to the pot and season with salt and pepper. Saute' 2 1/5 to 3 minutes. Add garlic and saute' 30 seconds or until aromatic. Add carrots and celery and saute' another 2 minutes. Add 2 bay leafs and a pinch of dried Thyme. Cook another 1 minute or until fragrant.

Pour in 1 cup of chicken stock/broth and scrub at the bottom of your pain with a wooden spoon to get the brown bits and anything stuck on the bottom, lose. Give everything a quick stir.

Add potato chunks the rest of the chicken stock/broth, chicken thighs and any juice the chicken might have left behind on the plate where they rested.

Take a spoon and drop spoonfuls of dumping mix into the pot on top of everything. (dumplings will expand with cooking) Once your done with the dumplings close the lid, seal the venting knob and cook 3 minutes. (Use fish/veg/steam feature and add a minute)

When done cooking for 3 minutes, turn off pot and let the pressure naturally release for 15 minutes. After 15 minutes GRADUALLY release the remaining pressure.

Take out the dumplings and set them aside, take out the chicken and place in a bowl. Shred the chicken removing the skin and the bones, toss those away.

Once more press Saute' and bring the soup in the pot up to a simmer. Add in 1/2 - 1 cup of frozen peas and stir, after that break the potatoes so that the soup will thicken.

In a separate mixing bowl whisk 1/2 cup of all purpose flour and a few ladles of the soup from the pot. Do so until flour dissolves. You can thicken the soup to the desire thickness by adding 1/3 cup of flour at a time and mixing until it dissolves.

Return shredded chicken and dumplings to the pot and season with salt and pepper. Mix the pot well and serve in bowls. Add parsley and heavy cream, 2 TBSP per bowl only if its wanted, not required.

Dig in!