Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the celery and carrot. Saute for 3 minutes. Stir in the garlic powder, onion powder, Italian seasoning, kosher salt and pepper. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Add in potatoes and chicken. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
5. In a bowl stir together the dumpling ingredients. Pat the dough onto a floured counter and slice into 1 inch pieces (I used a pizza cutter). Drop the dumplings into the Instant Pot. Turn to saute setting and let cook for 5 minutes. 
6. Temper the cream by stirring a ½ cup of the hot soup into the cream. Then stir the cream into the soup. 
7. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the butter and let it melt. Add in the celery and carrot. Saute for 3 minutes. Stir in the garlic powder, onion powder, Italian seasoning, kosher salt and pepper. Transfer to the slow cooker
2. Add in broth, potatoes and chicken. 
3. Cover and cook on low for 2 hours.
4. In a bowl stir together the dumpling ingredients. Pat the dough onto a floured counter and slice into 1 inch pieces (I used a pizza cutter). Drop the dumplings into the slow cooker. Cover and cook on high for 1 more hour.
5. Temper the cream by stirring a ½ cup of the hot soup into the cream. Then stir the cream into the soup. 
6. Ladle into bowls and serve.