Sheri Castle's Instant Pot Chicken & Fluffy Dumplings

INGREDIENTS

Carrots, cut into thin rounds (about 1 1/2 cups), medium

Celery stalks, thinly sliced (about 1/2 cup)

3 tbsp

Flat-leaf parsley, fresh

Thyme, large fresh sprigs

1 tbsp

Thyme, fresh

Yellow onion, chopped (about 1 1/2 cups), medium

1 1/4 cups

All-purpose flour

2 tsp

Baking powder

1 tsp

Black pepper, ground

2 tsp

Kosher salt

1/2 tsp

Sugar

2 tbsp

Vegetable shortening or leaf lard

1 tbsp

Distilled white or apple cider vinegar

5 tbsp

Butter, unsalted

1/2 cup

Half-and-half

3 to 3 1/2 pounds meaty bone-in, skin-on chicken pieces (from a cut-up whole chicken or a mixture of breasts and thighs)