In a medium bowl, stir together flour, baking powder, salt, and Italian seasoning.

Add milk and canola oil and stir just until combined. Set aside.

Turn Instant Pot to saute.

When the screen reads "hot", add the canola oil.

Add the carrots, onion, celery and potatoes. Cook and stir for 3-4 minutes, until onion has softened.

Stir in chicken and cook, stirring occasionally, until just white on the outside (it will finish cooking during pressure cooking).

Add garlic, salt, parsley, thyme and pepper and cook 1 minute.

Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot. Turn the Instant Pot off.

Using a tablespoon and a spatula, spoon dumpling batter onto the top of the vegetables (keep in mind they will increase in size as they cook).

Put the lid on, turn the valve to sealing, and select Pressure Cook or Manual on high pressure and set the cook time for 3 minutes.

It will take about 10 minutes for the Instant Pot to build pressure and begin counting down. When the cook time is over, let the pressure release naturally for 5-10 minutes.

Open the valve to release any remaining pressure, then open the lid.

Stir in the frozen peas and cream. Serve. (Optional: if you wish to thicken your sauce, you can remove the dumplings to a bowl and whisk the corn starch into the cream before adding to the sauce. Then turn the Instant Pot to saute and simmer until thickened).