Select the SAUTE function on your Instant Pot. Add olive oil and heat for about 1-2 minutes until shimmering. Toss in chopped onions, cooking for 4-5 minutes until soft and translucent.

Stir in the diced celery, carrots, and minced garlic, sautéing for another 2-3 minutes until fragrant. Add the diced boneless, skinless chicken thighs, stirring occasionally until no longer pink, about 3-4 minutes.

Pour in 4 cups of low sodium chicken broth, ensuring all are submerged. Sprinkle in black pepper, poultry seasoning, Italian seasoning, and salt, stirring gently.

If using refrigerated canned biscuits, open and cut each biscuit into 8 pieces. Drop pieces into the pot. For homemade dumplings, prepare dough and spoon into the mixture.

Cancel sauté and secure the lid. Select Pressure Cook option and set timer for 7 minutes on high pressure. Wait for the float valve to rise.

After cooking, allow a natural pressure release for 10 minutes. Switch to venting to release remaining steam before removing lid.

Stir in frozen peas and heavy cream. If thickening is needed, dissolve cornstarch in cold water and stir in. Garnish with fresh parsley or cilantro before serving.