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Flatten each biscuit to about ⅛" thickness. Use a knife to cut into ½" strips.
Place 1 teaspoon olive oil, chicken, oregano, onion powder, basil, garlic, salt and pepper into the instant pot and mix to coat.
Turn instant pot to sautee and cook chicken (with the lid off) until brown on all sides, stirring frequently.
When finished, shut off instant pot by pressing cancel.
Add 2 cups of chicken broth, and 1 cup of water, carrots and peas to instant pot and mix well.
Stir in biscuits.
Seal lid of instant pot and close the pressure knob. Set instant pot to manual for 5 minutes. It may take 5-10 minutes for the Instant Pot to come to pressure and then you will see the count down of time from 5 minutes.
Once cooking cycle is finished, press cancel to turn off the unit and quick release steam/pressure.Spoon chicken and dumplings into bowls and serve.