To Make Dumpling Dough: In a medium bowl, combine 2 cups flour, baking powder, and salt.  In a small bowl, combine milk and melted butter.  Add the milk/butter into the flour and mix until just combined. 

Turn the instant pot onto saute and add olive oil.  Season chicken breast with salt and pepper, then saute for 3 minutes a side.  Set aside. 

Add more olive oil, if necessary, to coat the bottom of the pot.  Add onion and saute for 3 minutes.  Add in celery, carrots, and garlic, and saute an additional 2 minutes.  Add in bay leaves and thyme and saute until fragrant.  

Pour in chicken broth and stir, scraping the bits off the bottom of the pan.  Add back in the chicken breasts with their juices, and the potatoes.  Drop dumpling dough on top, each about the size of a teaspoon.  Close the lid, with venting knob to sealing position, and cook on high pressure for 10 minutes. Allow pressure to release naturally (about 15 minutes). 

Remove dumplings and set aside.  Remove chicken and shred, then return back to the Instant Pot. Add in peas.   Combine remaining 1/2 cup of flour with  a cup of the soup, mixing well to remove any flour clumps.  Add to soup, along with heavy cream, and mix well.  Spoon dumplings back on top of the soup, and serve warm.