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.