Place the chicken in the instant pot with the water and set on high pressure for 1 hour. When the time goes off, force release the pressure. Remove the chicken and separate the bones from the meat. Place the broth and meat in a soup pot.
While the chicken is cooking, dice the onion and add it to a hot pan with oil. Cook until translucent, then add 4 cloves crushed or minced garlic and cook until the garlic is fragrant but not brown. Add the sautéed onions and garlic to the soup pot.
Cut the carrots and celery into bite sized pieces and cook in the instant pot for 5 minutes on high pressure. When complete, add them to the soup.
Add the bouillon and mix thoroughly until fully dissolved.
Break up the hen of the woods mushrooms and cook in the 2 Tbsp's of butter(or oil), with the 4 crushed cloves of garlic. Season with salt and pepper and cook until some parts or crispy and golden brown. When complete, place these mushrooms aside in a separate container as they are to be added on to the top.
Make the dumplings: Make the dumpling dough: Add all the ingredients to a mixing bowl and mix together. Using a spoon to drop the dough into simmering water or directly into the soup and cook for 5 minutes.
Garnish with the crispy garlicky hen of the woods mushrooms on top.
