Prepare all ingredients getting them organized before start cooking. I like to soak my dry beans overnight for quicker better cooking results. Cut the chicken into large stew size pieces.
Turn on pressure cooker and add the garlic and olive oil to cooking container. Cook until garlic is flagrant.
Mix the Italian Sausage Seasoning with large diced chicken stirring until the chicken is well coated.
Add the seasoning Italian Chicken pieces to the cooking container, stirring occasionally to brown all the pieces of chicken.
Remove seared Italian Chicken Pieces and place on resting plate. Then place sweet peppers, onions and fennel pieces into cooking container, sweat vegetables for 2 minutes. This builds another layer of flavor.
Deglaze chicken with red wine.
Next add to sweated vegetables the soaked white beans and stir them together.
Finally add the artichokes, stock, tomato sauce, Italian Herbs, salt and pepper. Stir well to incorporate all ingredients together.
Close the lid and set the timer for 15 minutes cooking. It will take a good 10 minutes to build up pressure, then it will cook for 15 minutes automatically. When finished it will beep and go into holding temperature and slow release the steam. This is best results, but you can quick release to achieve cooking time in 30 minutes time.
Remove lid when pressure released and plate into wide rim bowls. Garnish with freshly grated parmesan cheese and fennel ferns. Enjoy!