Mix the dried basil, dried oregano, dried thyme, salt and ½ teaspoon garlic powder. Rub on all sides of chicken thighs. (or sprinkle on thighs when you saute them)
Add olive oil to pressure cooker and in batches, brown the chicken thighs on both sides. Turn pressure cooker OFF, important step to allow it to cool down. Deglaze pot after this step.
When all chicken thighs are browned, place in a circle standing around the edges. Pour chicken stock/broth into the middle.
Close and set the value to sealing. Set the pressure cooker to high and cook for 10 minutes. Naturally release for 5 minutes before a quick release.
Carefully remove the chicken thighs from the pressure cooker. Place on a baking sheet prepared with non-stick cooking spray. Place in oven set to broil to crisp the skin for about 5 minutes (if you want skin crispy) watching carefully.
While the chicken broils, switch the pressure cooker to saute again and heat the juices to boiling. Whisk in the cream cheese until melted (make sure it is room temp or it won't melt smooth).
Add the parmesan cheese and remaining garlic powder. When the sauce has reduced to your desired consistency, add the sun-dried tomatoes and spinach. Stir to combine and serve with chicken over pasta or as desired.
If you want the sauce to be thicker put 2 tbsp cornstarch in a bowl with 2 tbsp cold water and whisk together, then dump into pot. Stir and allow to thicken on saute as it bubbles it will thicken.