Drizzle the olive oil into the Instant Pot. Place the Instant Pot on the Saute function.

Season the chicken with 1 teaspoon of the Italian Seasoning, salt and pepper to taste. Place the chicken in the Instant Pot and brown both sides of the chicken for 2-3 minutes on each side.

Add the chicken broth and remaining Italian Seasoning to the pot. Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.

When the pot indicates it has finished, quick release the steam. Open the pot and remove the chicken.

Optional Sear: Follow the instructions above for searing the chicken, but use a pan on the stove.

Add the chicken, chicken broth and 1 teaspoon Italian Seasoning to the slow cooker (I used 7quart).

Cook for 4 hours on High or 8 hours on Low.

Once the chicken has cooked, add the milk, sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot/slow cooker. Place the Instant Pot on the saute function. If using a slow cooker, ensure it's warm.

Cook for 3-4 minutes until the cheese has melted and the spinach has wilted.

Combine the cornstarch and water in a small bowl. Stir. Add it to the pot. This will thicken up the cream sauce. If your sauce isn't thick enough add an additional tsp of cornstarch with an additional tsp of water. Allow the sauce to continue to cook until it has reached your desired thickness. Stir repeatedly to ensure the sauce does not burn. It will take about 10 minutes to fully thicken.

Either add the chicken back to the pot with the cream sauce or place the chicken in a serving dish and drizzle the sauce throughout.