Turn Instant Pot to saute function, high temperature. Saute onions in olive oil until tranluscent, about 2-3 minutes. Add garlic and saute for 1 minute.
Add sun-dried tomatoes and saute for 2 minutes.
Add wine and scrape up bits from bottom of pan. Add chicken broth, crushed tomatoes, chicken breasts and all spices. Put lid on to seal.
Cancel saute function and turn on pressure function, high. Cook for 12 minutes. Release pressure manually. Shred chicken with 2 forks right in pot.
Turn on saute function. Add tortellini and heavy cream, gently stir and cook for 4-5 minutes until heated through.
Fold in spinach gently until wilted, about 2 minutes.
Serve into bowls, top with grated parmesan cheese.