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In the insert pot of the Instant Pot, add olive oil, onions, and celery. Use the Saute function to cook for a couple of minutes as they heat and become fragrant. Add garlic and saute just until warm, about 1 minute.
Turn off the Saute function and add in the chicken breast pieces, chicken broth, water, frozen vegetables, and seasonings.
Close the lid and set the vent to the sealed position. Cook at high pressure for 4 minutes using the Manual/Pressure Cook button.
After the cook time is complete, perform a quick release of pressure. Once the pressure has released and the valve has dropped, carefully remove the lid.
Remove the chicken to a cutting board. Pour in the cream of chicken soup and stir to combine. Use the Saute function to bring the liquid to a low boil.
Shred or chop the chicken and return it to the insert pot, stirring to combine.
Drop the biscuit pieces onto the top of the hot broth. Simmer uncovered for about 8-10 minutes, stirring occasionally.
Test one of the biscuits to ensure it’s cooked through in the middle–if so, they’re ready! Turn off the Instant Pot and serve.