Instructions: Heat the oil, garlic and dried pepper in the pressure cooker over medium-high heat. As soon as the garlic begins to color, remove it with a slotted spoon and discard it. Add the fennel, cut-side down, and cook, uncovered, turning once, until lightly browned, about 8 minutes. Add stock or broth and wine.

Lock cover in place and bring up to high pressure. Reduce heat to stabalize pressure and cook for 4 minutes. Release pressure by running cold water over lid.

To serve, remove the fennel from cooking liquid. Squeeze the lemon juice over the fennel and seaon with salt and pepper to taste. Sprinkle the cheese on top.

This recipe yields 4 servings.

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