Add corn, carrots, and celery to the Instant Pot. Pour chicken broth over the vegetables.

Carefully add chicken to the Instant pot. Set IP to HIGH and set to cook for 10 minutes if chicken is frozen and 8 minutes if the chicken is thawed.

Meanwhile, in a small bowl, mix Bisquick with milk and set aside.

Quick release after the 10 minutes cooking time is up, to let the pressure out. Take the lid off, but keep the IP on HIGH heat. Take chicken out of the IP and shred the chicken with two forks.

(Add peas to the IP if you will be using them) Add chicken back to the IP being careful not to splatter hot broth up onto your hands and being mindful of the sides of the IP that will be hot.

Carefully add 1 tablespoon scoops of the Bisquick mixture into the hot broth and allow to cook until the dumplings are no longer dough-like, about 8-10 minutes, flipping over the dumplings about half-way through cooking time.

Turn off heat on the IP and served. Salt and pepper to taste. Top with optional parsley if you will be using it.