Season chicken pieces with salt, pepper, paprika, garlic powder and onion powder.

Set the Instant Pot to Saute setting and once hot, add the olive oil. Add 3-4 chicken pieces at a time and sear for 30 seconds to 1 minute on each side, to brown slightly. Do this in batches rather than overcrowding the pot.

Once the chicken is seared, pour in a cup of chicken stock and use a spatula to scrape the bottom of the pan.

Add the Italian herbs and half of the chopped sun-dried tomatoes.

Then return all chicken pieces, nestling them in the stock. They don’t have to be fully submerged.

Lock the lid and set to Pressure Cook on High pressure for 10 minutes. Once done, naturally release the pressure for 5 minutes and then quick release the remaining pressure.

Remove the chicken pieces from the pot and set it to Saute. Add the Heavy cream, Parmesan cheese, remaining sun-dried tomatoes and chili flakes (to taste). Stir through until the cheese is well melted and the sauce is smooth and thick. Cancel the Saute.

Return the chicken and stir through the sauce.

Serve over rice, mashed potatoes or pasta with fresh basil on top.