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Pour the olive oil into the Instant Pot.
Season the chicken with 1 teaspoon of the Italian Seasoning, salt and pepper to taste.
Place the Instant Pot on the Saute function. Brown both sides of the chicken for 2-3 minutes on each side.
Add the chicken broth, Better Than Bouillon 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.
Add the almond milk, sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot. Place the Instant Pot on the saute function.
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.