Set the Instant Pot to Sauté (More/High setting) and melt the butter. Add the diced onion, carrots, and celery, then sauté for about 5 minutes until softened. Stir in the garlic and cook for another minute.

Pour in the chicken broth and stir. Submerge the quartered chicken in the broth, ensuring it is fully covered. Add the bay leaves.

Secure the lid, set the valve to Sealing, and select Manual or Pressure Cook on High for 10 minutes. Once done, quick release the pressure.

Use tongs to remove the chicken and set aside to cool slightly. Discard the bay leaves.

Stir in the cooking sherry, seasoned salt, poultry seasoning, black pepper, dried sage, dried thyme, and the reserved leafy celery tops.

In a mixing bowl, whisk together the flour, baking powder, and salt.

Warm the milk and butter in a microwave-safe bowl for about 45 seconds until the butter melts. Stir the mixture into the dry ingredients with a fork until a dough forms. Knead gently for 1 minute.

Lightly flour a surface and roll the dough out to ⅛ inch thickness (no thicker, as dumplings will puff up). Cut into 1-inch-wide strips and then into 2-inch pieces. Dust with additional flour to prevent sticking.

Prepare a cornstarch slurry by mixing the cornstarch with 3 tbsp cold water and set aside.

Set the Instant Pot to Sauté (More/High) and bring the broth to a bubble. Stir in the cornstarch slurry and immediately drop in the dumpling strips one by one. Stir gently to prevent sticking.

Place the lid on the Instant Pot but do not seal it completely—just rest it slightly off-kilter so steam escapes. Let the dumplings simmer, covered, for 10 minutes.

While the dumplings cook, shred the chicken, discarding the bones, skin, and cartilage.

After 10 minutes, turn off the Instant Pot and stir in the shredded chicken and heavy cream. Let sit for 5 minutes before serving.