Instant Pot Chicken and Dumplings

One of my early Instant Pot recipes, and I love it! Beats the crockpot version hands down. The original recipe comes from simplyhappyfoodie.com. I've modified a bit.

Ingredients

2 tsp Olive Oil
1 Tbsp Butter
1 1/2 lbs Chicken Thighs, and/or Breasts, cut in slightly larger than bite sized pieces
1 Bay Leaf
1 tsp Salt (more to taste)
1/2 tsp Pepper
1/4 tsp Poultry Seasoning
4 sprigs Fresh Thyme, 2 tsp leaves (or 1/2 tsp dried)
1 4" sprig Fresh Rosemary, 2 tsp leaves, stripped off and minced (or 1 tsp dried & crushed)
1/2 tsp Sage, dried
1 small Onion, diced
1 cup Carrots, chopped (about 2 or 3 carrots)
1 cup Celery, chopped (2 stalks)
3 large cloves Garlic, pressed or minced (about 1 Tbsp)
1 large Potato, chopped
4 cups Chicken Broth, low sodium

Dumplings 
I just used one recipe of homemade biscuits:

2 cups flour

1 teaspoon salt

1 tablespoon baking powder

1/3 cup tablespoon vegetable oil

2/3 cups milk

Directions

1. Prepare the biscuits. I generally roll them a bit thinner than usual, probably about 1/2 inch.
2. Turn the pressure cooker on to the Sauté setting. When the pot is hot, add the olive oil and the butter. Then add the chicken in one layer and let cook a few minutes on one side. Then stir and cook a few more minutes, until there is just a bit of pink still visible.
3. Meanwhile, in a skillet on the stove, sauté the onion and garlic. Add the carrots. 
4. Add the bay leaf, salt, pepper, poultry seasoning, thyme, rosemary, and sage. Cook for a minute to let the spices bloom.
5. Deglaze the skillet by adding a cup of chicken broth and stirring.
6. Add vegetable/broth mixture to the chicken and stir in the potatoes.
7. Add the dumplings on top.
8. Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
9. Cancel the Sauté function. Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to select 7 minutes.
10. When the cooking cycle has finished, do a Controlled Quick Release of the steam/pressure. Start by using a wooden spoon or other long handled utensil to turn the steam release knob towards Venting, and start letting the steam out gradually. Do this several times, and back off if any of the sauce starts to spew out with the steam. Then open it all the way when you feel certain only steam will be coming out. It will take a couple of minutes to fully vent.