Season your chicken with poultry seasoning, onion powder, salt, and black pepper.
Select “Sauté” and select the “More” setting on your Instant Pot. Once the display says "Hot", add the oil. Then add chicken pieces into the pressure cooker in a single layer to brown. Brown on both sides for about 2-3 minutes each side. Once browned, remove from Instant Pot.
Add about 2 Tbsp of the chicken broth into the Instant Pot and use a wooden spoon to deglaze the bottom of the Instant Pot, making sure all the brown bits are removed. Add the remainder of the chicken broth and press “Cancel.”
Add chicken back to Instant Pot. Then add baby potatoes and carrots on top.
Cover Instant Pot with lid, ensuring that the valve is set to “Seal.” Set Instant Pot on High Pressure for 12 minutes.
After your chicken has pressure cooked for 12 minutes, allow the Instant Pot to naturally release for 10 minutes, then quick release any remaining pressure. Remove potatoes, carrots, and chicken from the Instant Pot and set aside.
Press “Cancel” on the Instant Pot. In a separate bowl, shred chicken. Set aside. Press Cancel on the pressure cooker and set it to sauté. Add flour and water to a separate bowl and whisk with a fork. Once liquid begins to simmer, whisk in flour mixture. Allow to cook for about 2 minutes. Stir in cream.
Add chicken back to Instant Pot. Serve with potatoes and carrots.