In a bowl, mix together baking powder, 1 ¾ cups flour, ¼ teaspoon kosher salt, 1 tablespoon thyme, and 1 tablespoon sage. Stir in butter and milk and mix until combined well.
Set an Instant Pot to saute and add oil. Add the onion, carrot, celery, potato, pepper, and remaining ¾ teaspoon kosher salt and cook, stirring occasionally, for 4-5 minutes. Add garlic and saute 30 seconds. Add the remaining thyme, sage, and 1 tablespoon flour and cook, approximately 30 seconds. Add stock and wine and stir, deglazing the pot and scraping up any brown bits. Add the chicken and peas and turn off the Instant Pot.
Carefully drop the dough in 2-tablespoon-sized mounds (similar to a golf ball) into the pot, spacing evenly. There should be approximately 8-9 dumplings.
Lock the lid and set the Instant Pot to pressure cook on high for 3 minutes. Quick release pressure. Spoon dumplings and soup into bowls and garnish with parsley.