Step 1
Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion carrot celery and bay leaf until the vegetables are soft and the onion has turned translucent about 5 minutes.
Step 2
Add chicken broth chicken thighs chicken breasts thyme marjoram salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
Step 4
Mash butter with the flour to make a smooth paste; set aside.
Step 5
Combine flour baking powder and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
Step 6
Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
Step 7
Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
Step 8
Cover pot with the lid leaving the steam vent open. Select Slow Cooker function and simmer on Low covered until dumplings are cooked through 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.