Ingredients :
- 1 tablespoon olive oil
- 1 package smoked kielbasa or Polish sausage, cut into 1/2-inch slices
- 1 small onion, chopped
- 1 cup chicken broth
- 1 cup apple cider or juice
- 1/4 teaspoon salt
- 1 package frozen cut kale or frozen chopped spinach
- 1 cup quinoa, rinsed
- 1 medium apple, chopped
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 1 teaspoon dried sage leaves
Directions :
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When the oil is hot, cook and stir sausage, adding onion after 5 minutes, until sausage is browned and onion is crisp-tender, about 10 minutes total. Remove and keep warm. Add broth, cider and salt to the pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
- Stir in kale, quinoa and the sausage mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Stir in remaining ingredients; cover and let stand 5 minutes.
