Rosemary-Dijon Chicken and Dumplings

INSTRUCTIONS

1. Make the dumpling dough: In a mixing bowl, whisk together the flour, baking powder, and salt. Add the melted butter, then use your fingers to distribute it throughout the flour until it has a crumbly texture.
2. Add the milk. Use a wooden spoon to mix just until the dry ingredients are absorbed. The batter will be thick and lumpy. Set aside.
3. Make the stew: select the sauté setting on the Instant Pot and heat the olive oil and garlic for about 2 minutes, until the garlic is bubbling. Add the onion, celery, rosemary, salt, and pepper and sauté for about 3 minutes, until the onion is beginning to soften.
4. Add the chicken and sauté for about 2 more minutes, until the chicken pieces are mostly opaque on the outside (they do not have to be cooked through). Stir in the Dijon mustard and chicken broth, using a wooden spoon to nudge any browned bits off the bottom of the pot.
5. Use a 1 ½ tablespoon cookie scoop to portion out the dumplings, dropping them into the pot on top of the vegetables and broth in a single layer.
6. Secure the lid and set the pressure release for sealing. Press Cancel to reset the cooking program, then select the PRESSURE COOK or MANUAL setting for 8 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
7. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the pressure release to vent to release any remaining steam.
8. Open the pot. Add the thawed mixed vegetables, parsley, and cream (if using) and stir gently to combine, taking care not to break up the dumplings.
9. Ladle into bowls and serve right away.