Put the pressure cooker on saute setting and add a little oil. Add the onion and cook for 5 minutes then add the garlic, sun dried tomatoes, tomato puree, red wine, oregano, thyme, chicken stock and chicken. Stir together and cook under pressure for 20 minutes.
Shred the chicken thighs and stir into the sauce. Add the kale and white beans and cook on the saute settings for 10 minutes until wilted.