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Add oil, carrots, celery, onion, salt and pepper. Cook, stirring frequently, until onions are translucent, about 3-4 minutes. Add wine, cook 3-4 minutes, or until reduced by about half. Turn off Instant Pot.
Add broth, chicken, thyme, and rosemary. Secure lid and turn valve to "seal." Set Instant Pot on high pressure (or Manual) for 10 minutes. It will take about 15 minutes for it to come to pressure.
Toward the end of the cooking time, make the dough for the dumplings by combining the flour, baking powder, chives, and salt in a medium bowl. Add milk and melted butter; stir gently to combine.