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For Condensed Cream of Chicken Soup
Set Instant Pot to "Saute" and once it says "Hot" add the butter and stir in quickly. Add the chopped vegetables (carrots, onion, and garlic). Sauté for 5 to 7 minutes, stirring regularly, until the carrots are tender. Turn Instant Pot off.
In this order, add the chicken stock, rice, and set the chicken on top (see note about the chicken). Set Instant Pot to High, Manual, 10 minutes (set to "Sealing" on the lid). Let it naturally release for 10 minutes, then vent fully.
While the Instant Pot is doing its job, make your homemade Condensed Cream of Chicken Soup. In a small saucepan over medium-low heat, melt the butter. Once melted, whisk in the flour.
Gradually whisk in the chicken stock, milk and the spices. Continue stirring, bringing the mixture to a simmer. Simmer for 5 minutes while stirring to prevent burning.
Remove the cooked chicken from the Instant Pot, and cut or shred it into bite-sized pieces. Return the chicken to the Instant Pot and add peas and the homemade cream of chicken soup. Stir to combine and enjoy.