Creamy Sundried Tomato Chicken Thighs (Instant pot)

 4 boneless chicken thighs, cut in bite sized pieces

1/3 cup sundried tomatoes, chopped

1/2 tsp each dried basil and oregano, or equivalent fresh

3 cloves garlic, minced

* Brown the chicken on saute mode

* add remaining ingredients and saute for about 5 more minutes

*add 1 cup chicken stock

Seal in Instant pot and cook on high for 15 minutes.

Quick release.

Remove chicken and set aside. Set pot on saute, uncovered, for about 10 minutes until liquid is reduced by half.

Add 1 cup heavy cream and return chicken to the pot; stir to reheat

Serve with pasta or rice, sprinkled with parmesan cheese.

Optional:

* stir in a can of artichoke hearts (drained) during the final saute.

*stir in a handful of fresh spinach just before serving