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Turn Instant pot to sauté.
Season chicken breasts on both sides with Smoked Paprika
Blend, Salt, and Pepper.
Add 1 tablespoon of reserved olive oil (from Sun-dried tomatoes)
to the instant pot.
Add chicken breast and cook for 2-3 minutes on each side
until browned, but not cooked through. Remove and set aside.
Add butter and onion to the pot and saute for 2 minutes.
Add broth, (scraping the bottom of the pot to deglaze it),
seasonings, milk, pasta, and chicken breast back to the pot.
Close IP lid and seal. Cook for 5 minutes on high pressure.
When the timer beeps, do a controlled quick release to release
pressure. Be very careful and go slowly.
Remove chicken and tent with foil on a plate. The chicken
will continue to cook under the foil.
Stir in cream cheese, stirring gently until melted.
Stir in parmesan cheese, sun-dried tomatoes, and spinach.
Season with salt and pepper to taste.
Chop chicken and return to pot and combine everything
together.
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