Select SAUTÉ. Heat the sun-dried tomato oil and melt the butter. Season the chicken with some of the salt and the pepper. Cook the first side for 2 to 3 minutes, until golden, adjusting the heat if it browns too quickly. Flip and cook for 2 more minutes.

Add the minced garlic and cook for 30 seconds, until fragrant. Pour in the chicken stock and scrape the bits stuck to the bottom of the pot. Add the Italian seasoning, remaining salt and chili flakes.

Secure the lid with the vent set to SEALING. Select PRESSURE COOK or MANUAL and cook on high pressure for 5 minutes. The pot takes around 6 to 7 minutes to come to pressure. When the cooking program ends, quickly release the steam.

Carefully open the lid and transfer the chicken to a plate. Check its thickest part with a food thermometer. Poultry must reach 165°F. If it has not, continue cooking until it does.

Select SAUTÉ and stir the heavy cream and freshly grated Parmesan into the pot. Add the sun-dried tomatoes and spinach. Turn off SAUTÉ and let the spinach wilt.

Return the chicken to the pot and spoon the cream sauce over it. Serve over buttered pasta or rice, if you like.