Set the Instant Pot to saute. Add butter and onion and cook until transparent. Add garlic and cook for 1 more minute. Add frozen veggies, seasoning, chicken breasts and stock. Close the lid. Cook for 12 minutes on high pressure. Manually release steam.
In a small bowl combine milk and cornstarch. Incorporate it to the soup and, with the Instant Pot on warm, let it thicken (around 5 minutes). Meanwhile, with the help of two forks, shred the chicken.
Turn off the Instant Pot and mix in the heavy cream.
Serve and top with a biscuit.
Full recipe: 3 green, 6 green, 5 yellow, 2 blue, 9 tsps.Per serving: 1/3 green, 2/3 red, 1/2 yellow, 1/5 blue, 1 tsp.Notes: You can have bigger portions to fill containers better (if you cut it by half (5 servings instead of 10 you'll get closer to full containers). Also, note that cream is not technically approved, but according to macros they fit into those container counts.You could try to add coconut milk (canned) to make it dairy free too!