Set your Instant Pot to the sauté function and heat the olive oil for about 1 minute. Add the diced mirepoix and cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and develop some color. This initial sauté builds a flavorful foundation. Add the minced garlic and cook for another 30 seconds until fragrant. The brief cooking time prevents the garlic from burning under pressure.

Add the diced potato, chicken thighs, poultry seasoning, salt, black pepper, and bay leaf to the pot with the aromatics from Step 1. Pour in the chicken broth, making sure all solids are submerged. The broth will create the cooking liquid needed for pressure cooking. Turn off sauté mode and secure the Instant Pot lid, ensuring the valve is set to sealing position.

Set the Instant Pot to high pressure for 10 minutes. This timing ensures the chicken thighs are fully cooked and tender, and the potatoes are soft enough to hold the broth well. The higher pressure also helps infuse all the flavors together. Once the timer sounds, perform a quick release by carefully moving the valve to venting position to release steam.

Carefully open the lid and remove the chicken thighs with tongs or a slotted spoon, placing them on a cutting board. Once cool enough to handle, shred or chop the chicken into bite-sized pieces using two forks. While the chicken rests, stir the softened cream cheese directly into the hot broth in the pot until fully incorporated—the residual heat will melt it smoothly and create a creamy sauce. I find that stirring the cream cheese in while the broth is still hot prevents lumps and distributes the richness evenly throughout.

Turn the Instant Pot back to sauté mode. Break apart the refrigerated biscuits into 2-3 inch pieces directly into the simmering broth, gently stirring to distribute them evenly without overcrowding or submerging completely—they'll cook partially submerged as they expand. Once all the biscuits are added, return the pot to high pressure for 3-4 minutes. This brief pressure cooking cooks the biscuits through while allowing them to maintain some texture.

Once the timer sounds, perform another quick release. Return the shredded chicken and thawed peas to the pot, stirring gently to combine everything without breaking apart the biscuits. Heat on sauté for 1-2 minutes just until everything is warmed through. Taste the broth and adjust seasoning with salt and pepper if needed—I typically add a bit more salt since the biscuits can dilute the flavor slightly.

Ladle the chicken and dumplings into bowls, making sure each serving gets biscuits, chicken, broth, and vegetables. The dish is best served immediately while the biscuits are still soft and the broth is hot.