Set Instant Pot to sauté setting (high)

Season outside of chicken breasts with salt and ground pepper

To Instant Pot, add butter, carrots, onions, and celery. Lightly season with salt and ground pepper. Stir frequently for around 5 minutes (or until vegetables start to soften). Add garlic and cook for 1 more minute.

Pour in chicken broth and stir well. Add the chicken breasts to the pot, making sure the chicken is completely covered by the broth. Add bay leaves, then secure the lid.

Set Instant Pot to high pressure cook for 10 minutes. Quick release steam at the end of the 10 minutes.

Remove bay leaves (discard), remove chicken from the pot and set aside to cool.

Add cooking sherry, all seasonings, and leafy tops of celery to the pot. Stir well.

While the chicken cools, make the dumplings. Mix together flour, salt, and baking powder. Warm milk and butter in microwave until butter is melted. Slowly pour in butter/milk mixture to flour mixture. Stir until JUST combined. Flour countertop and roll out to 1/8"thick and cut into even pieces (about 1"w x 2"l). Coat pieces with a bit of flour to avoid sticking.

Set Instant Pot to sauté on high. Once bubbling, stir in cornstarch slurry. Add dumpling strips one at a time, stirring frequently.

Simmer for 10 minutes with the lid set on top of the pot (but not locked). After 10 minutes, cancel or "keep warm" setting.

Shred the chicken, removing skin and bones. Add the chicken and 1/4 cup heavy cream to the pot and stir.

Serve and enjoy!