Pre-heat the pressure cooker using the brown setting.
Add the crumbled sausage and cook util browned. Remove the sausage with a slotted spoon and set aside. Add the peppers, garlic and red pepper flakes to the cooker and cook for a few minutes. Add the wine and bring to a simmer. Add the chicken stock, crushed tomatoes, sun-dried tomatoes and artichokes, and return the sausage to the pan. Stir i the rigatoni, pushing it under the liquid and lock the lid in place.
Pressure cook on HIGH for 7 minutes.
Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.
Season to taste with salt and freshly ground black pepper. Serve with Parmesan cheese.