Turn the pot on by hitting the saute button. Add the butter. Once melted add the chopped onions, carrots, & celery. Cook them, stirring occasionally, for 5 minutes. Stir in the garlic, and cook the mixture for one minute more. Hit the cancel button.
Add the chicken breasts to the pot, then pour in the broth making sure the chicken's covered. Add the bay leaves.
Secure the lid and make sure the vent is set to seal. Hit the pressure cook button until it's at high pressure, and then set it for ten minutes.
Once the timer goes off, carefully open the valve to perform a quick release. Carefully open the lid, and using tongs remove the chicken to a waiting plate. Set aside.
Add the remaining ingredients to the pot. Set the lid to cover, but don't seal. This will allow all the flavors to merry & meld without any actual cooking.
Remove the lid, stir the contents of the pot, and hit the saute button until it's on the 'more' setting.
In a small bowl, whisk together the cornstarch and water until smooth. Once the mixture's bubbled, stir in the slurry mixture. Then plop the dumplings in, stirring to prevent sticking.
Allow the mixture to simmer for 8-10 minutes, with the lid on the pot but set to vent. Hit the keep warm button, so that it stops cooking but (obviously stays warm.
Using clean hands, or two forks, shred the chicken. Stir the chicken into the pot.
Add the cream, and stir until evenly combined.
Ladle the soup into bowls, and enjoy!