Begin the recipe by placing the trivet at the bottom of the instant pot and adding 1 cup of water.
Season the 1 ½ pounds raw chicken on both sides with salt and pepper to taste. Place the seasoned chicken at the bottom of the pressure cooker on one side. Place the ½ pound cut red potatoes on the other side.
Top with the 1 cup fresh chopped spinach and ⅓ cup sun dried tomatoes.
In a small bowl, stir together the ½ cup chicken broth, ⅓ cup heavy cream, 2 tablespoons corn starch, 1 tablespoon pesto, and 1 teaspoon minced garlic together to make the sauce.
Pour the creamy pesto sauce on top of everything in the instant pot.
Place the top on the instant pot. Making sure the steam release valve is set to sealing and not venting. Cook using the manual setting. Press the Manual button on the Instant Pot. Set the cooking time for five minutes. If your Instant Pot or pressure cooker has a low or high-pressure setting, use the high-pressure setting for this recipe.
Allow the instant pot to naturally release for five minutes when the time is up. Carefully turn the steam release valve to venting to release any additional pressure. Remove the lid from the pressure cooker.
Using the handles of the trivet or tongs, carefully remove the sun dried tomato chicken and potatoes. Serve warm and store any leftovers in an airtight container in the refrigerator up to 3 days.