Trim chicken breasts into 1″ pieces, place in mixing bowl. Sprinkle Italian Sausage Seasoning over chicken pieces, mix until coated. Set aside.
Cut onions into medium dice and yellow bell peppers into medium dice. Place onions and yellow bell peppers into bowl, set aside.
Trim the ferns off the fennel bulb, then cut fennel bulb into 1/4″ thick strips. Place in bowl and set aside.
Mince garlic and place in small bowl, pour olive oil over garlic. Set aside.
Open all cans of tomatoes and artichokes. Drain just the artichoke liquid.
Pressure Cooking Pasta Dish
Set pressure cooker for 7 minutes cooking time.
While the pressure cooker is heating with lid off add the minced garlic and olive oil to container, stir.
When garlic is flagrant add the Italian Seasoned Chicken Pieces to pressure cooker container and spread evenly over bottom of the cooker. Allow the chicken to brown on one side. Then with spatula turn chicken pieces over to brown on the other side.
After chicken is browned add the onions, yellow pepper, and fennel bulb strips to pressure cooker container and stir. Cook the vegetable and chicken for 2 minutes.
Add to pressure cooker container the red wine to deglaze all flavors from bottom of container, stirring with spatula. Then add to the container, diced tomatoes, tomato sauce, drained artichoke hearts, stock and Italian Herbs. Sir well.
Finally add the pasta to pressure cooker pushing pasta under cooking ingredients to cover pasta. Place lid of pressure cooker on and secure lid on properly. Made sure pressure knob is set for steaming.
Now Italian Chicken Pasta is cooking it will take about 5 minutes to build up pressure. Then Electric Pressure Cooker will count down set time and beep when finished.
Quick release the valve to allow steam to come out. Leave the lid on for 5 minutes.
Remove Lid of pressure cooker, give Italian Chicken Pasta a stir and serve in pasta bowls.
Garnish with parmesan shavings and sprigs of fennel ferns.