Ingredients
1 tablespoon olive oil1 package (14 ounces) smoked kielbasa or Polish sausage, cut into 1/2-inch slices1 small onion, chopped1 cup chicken broth1 cup apple cider or juice1/4 teaspoon salt1 package (16 ounces) frozen cut kale or frozen chopped spinach1 cup quinoa, rinsed1 medium apple, chopped1/4 cup chopped pecans1/4 cup dried cranberries1 teaspoon dried sage leaves
Preparation
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage, adding onion after 5 minutes, until sausage is browned and onion is crisp-tender, about 5 more minutes. Remove and keep warm. Add broth, cider and salt to 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.
