Set Instant Pot to sauté mode and add 2 tablespoons of olive oil. Add 1 finely chopped onion and 3 minced garlic cloves. Sauté for 2-3 minutes until onion is translucent.

Season 4 chicken breasts with salt and pepper, and sear them in the pot for 2-3 minutes on each side until golden.

Pour in 1 cup of chicken broth, 1 cup of heavy cream, and 1/2 cup of chopped sun-dried tomatoes. Add 1 tablespoon of Italian seasoning and stir to combine.

Seal the lid, set the vent to sealing, select high pressure, and cook for 8 minutes. Perform a quick pressure release.

Stir in 2 cups of fresh spinach and 1/2 cup of grated Parmesan cheese until melted and mixed into the sauce.

Ladle onto plates and garnish with fresh parsley or basil. Serve with pasta, rice, or zoodles.