Season chicken with a little salt, pepper and garlic powder. Saute in Instant Pot until browned and remove.
Saute onions and then garlic until fragrant using a bit of water to lift any brown bits from pot
Add split peas, chicken broth, parsley, thyme and chives. Pressure cook for 15 minutes.
Meanwhile, in a bowl, add 2 cups flour, 1 tsp salt and 1 tbs sugar and mix to combine. Gradually add water and knead to form a firm dough and set aside covering with a cloth.
Release pressure manually and mash or immersion blend to desired consistency.
Add cut up vegetables, scotch bonnet pepper, creamed corn, coconut milk and water. Pressure cook for 10 more minutes
Release pressure manually and add cooked chicken, the can of corn with liquid. Set Instant Pot to saute mode
Shape dumplings and add to the pot. Wait 1 minute, then stir to combine. Add more water or stock if too thick. Cook on saute for 3 minutes or until dumplings are cooked.
