Press the sauté button on your Instant Pot and let it heat up for about 2 minutes. Add olive oil, then carefully place the chicken into the pot. Sauté for 2-3 minutes until golden brown on one side, then flip to brown the other side.

Once the chicken is nicely browned, stir in minced garlic and sauté for an additional 30 seconds until fragrant.

Pour in chicken broth to deglaze the pot, scraping any browned bits from the bottom with a wooden spoon.

Next, add the remaining chicken broth and uncooked penne pasta into the pot. Sprinkle in the Italian seasoning, paprika, and pepper without stirring.

Secure the lid on the Instant Pot and set the vent to sealing. Select manual high pressure and set the time to 4 minutes.

When the cooking time is complete, perform a quick release of the pressure by moving the vent to the venting position.

Unlock the lid and stir to combine. Add parmesan cheese and allow it to melt into a creamy sauce.

Pour in the heavy cream, then toss in the sun-dried tomatoes and fresh spinach, stirring until well combined.

Serve hot, garnished with fresh basil.