Turn the Instant Pot to sauté, add 1 tablespoons extra virgin olive oil to the inner pot, and heat for 1 minute.

While the oil is heating, evenly season both sides of 4-6 boneless, skinless chicken breasts with ½ teaspoon kosher salt and ½ teaspoon ground black pepper.

Working in batches if needed, place the seasoned chicken in a single layer in the instant pot, and brown for 2 minutes per side, or until golden.

Once browned, remove the chicken to a plate. Repeat the process with any remaining chicken breasts if needed.

Add 1 tablespoon minced garlic, 1 teaspoon Italian seasoning, and ¼ teaspoon crushed red pepper flakes to the inner pot, and cook for 30 seconds or until fragrant.

Hit cancel to turn off the pressure cooker.

Add ½ cup low-sodium chicken stock (*use ¾ cup for an 8-quart Instant Pot) and use a wooden spoon or spatula to scrape up any browned bits off the bottom of the inner pot.

Add the seared chicken back to the inner pot.

Add in the 1 (7oz) jar oil-packed sun-dried tomatoes (drained), a pinch of salt, and 1 cup heavy cream.

Secure the lid and turn the knob to the sealed position.

To set the cooking time, hit manual or pressure cook and set the cooking time for 5 minutes on high pressure.

Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes.

After 10 minutes, you can opt to do a quick release of pressure (or allow pressure to release fully on its own).

Open the Instant Pot, and remove the chicken to a CLEAN platter.

Hit cancel to turn off the keep warm function, then hit sauté.

Add in ½ cup grated parmesan and 2 cups baby spinach leaves and stir until the spinach is wilted and the sauce has thickened about 2-3 minutes.

Hit cancel to turn off the sauté function.

Serve the sauce over the chicken with additional parmesan and basil if desired.