Yield: 4 servings (Blue & purple - 3 points per serving. Green - 5 points per serving)
Add the cream of chicken soup, chicken broth, gravy packets and garlic to a large mixing bowl and whisk together.
Once whisked, add it to the Instant Pot. Place the trivet into the Instant Pot and place the chicken breasts on the trivet.
Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 15 minutes.
Once the time is up let the pressure naturally release for about 15 minutes. Remove the trivet, then shred the chicken with a fork.
Serve over cauliflower rice or regular rice. (Points calculated are only for the chicken.)