Slice the chicken breasts in half and pound so they are even.
Add the chicken, Italian seasoning, salt and garlic to a mixing bowl. Massage marinade into the chicken. (see note)
Select Sauté or Browning on your pressure cooker and allow to heat.
When hot, add oil and butter and place the chicken into pressure cooker cooking pot. Brown the pieces of chicken for 10 seconds on each side. (See notes section for a thick sauce option, rather than a cream sauce.)
Pour in chicken broth, cream and seasoned salt. Quickly deglaze the cooking pot, making sure nothing is stuck on the bottom of the pot.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 1 minute.
When Beep sounds, wait 2 minutes and then carefully release the rest of the pressure.
Select Sauté/Browning on your pressure cooker and bring to slow simmer. Mix in cheese and sun dried tomatoes.
Simmer to thicken sauce, if desired. Stir in spinach right before serving.
Enjoy over zoodles or pasta. (See notes on how to cook pasta at the same time.)
If you like Mushrooms, add 6 ounces of Cremini Mushrooms to the cooking pot after adding in the Chicken Broth.*For a creamier sauce, add 2 Tablespoons of cream cheese when you add the cream.For extra sauce, simply double the seasonings, liquids and Parmesan cheese.
For Creamy Tuscan Chicken Pasta
Double all seasonings, add two cups of chicken broth and 8 ounces of pasta prior to setting pressure cook time.
In Step 4, before searing the chicken, lightly dredge the chicken with Potato Starch and shake off and excess Then add the chicken pieces to the pot and continue with the directions.
My Potato Starch trick will not only keep the chicken tender and juicy while under pressure, it will eliminate a slurry (assuming you want a thick sauce and not a cream sauce) altogether and the raw taste that sometimes is detected.
Thickening Sauce for Low Carbers/Keto
Add 2 Tablespoons of cream cheese after pressure release and mix in to thicken the sauce.