Sprinkle both sides of the chicken breasts with sea salt and set aside.

Press the Sauté button on your pressure cooker and add the avocado oil and onions. Sauté the onions, stirring occasionally, until they begin to brown, about 8 minutes. Stir in the garlic and sauté another 2 to 3 minutes.

Add the coconut milk, chicken broth, gluten-free flour, dried parsley, sea salt, and sun-dried tomatoes and whisk well until the clumps of flour are out. Bring the sauce to a full boil and cook for a few minutes to allow the sauce to thicken.

Add the chicken to the pressure cooker and give everything a stir so that the chicken breasts are coated with sauce.

Pressure cook on high for 8 minutes, then naturally release for 10 (If you’re new to pressure cooking: Press “Manual” or “Pressure Cook” button and adjust the time for 8 minutes. Make sure the pressure release valve is closed (sealed). The pressure cooker will take a few minutes to heat up, then it will run its 8-minute pressure cook course. After the 8 minutes is up, allow the pressure cooker to sit for another 10 minutes to begin the natural pressure release process).

Open the pressure release valve to release the remaining pressure. Stir in the spinach and put the lid back on for 3 to 5 minutes to allow the spinach to cook.

Serve the creamy Tuscan chicken with your choice of side dishes, and enjoy!