Add water, stock cubes, chicken, chicken base, onion, spices, and carrots to Instant Pot. Cook on Max 5 minutes or high 6 minutes, until carrots are just tender. Quick release Instant Pot. In separate pot, melt butter. Add flour and cook for a minute over medium heat to form a roux base. Add about 1 cup of liquid into the roux base and whisk to remove lumps. Pour roux back into Instant Pot. Add peas, celery, and heavy whipping cream. Cook on high slow cook until heated through (or you’re ready for dinner). Serve over biscuits.