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Add carrots, celery, onions, garlic, potatoes, and chicken into the pot.
Add black pepper, salt, thyme, rosemary, and poultry seasoning. Then add the chicken broth.
Close the lid and set the steam release knob to the Sealing position, if not self-sealing. Select the Pressure Cook button (High Pressure) and then the +/- button or dial to select 8 minutes.
When the cook cycle has finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid. Carefully remove the chicken, with the help of tongs or slotted spoon, to a plate, and shred the chicken using two forks. Set aside.
Make a butter and flour paste. Melt butter in a pan (or microwave), and add the flour, and mix to form a paste. Set aside.
Turn on the pot's Sauté function.
Add frozen peas and the heavy cream (or milk). Stir to combine.
Add the shredded chicken back to the pot. Stir to combine.
Once the liquid starts to bubble add the butter-flour paste to the soup. Stir and let simmer until the soup thickens.
Cancel the Sauté setting.
Serve hot with biscuits or crusty bread.