SUPER FAST / QUICK RELEASE / GLUTEN-FREE
Sausage, Greens, and Butternut Squash Stew
4 to 6 servings
Not much could be easier than this stew—especially if you buy bagged, chopped collard greens and already prepped butternut squash (which you’ll probably need to cut into smaller pieces). The flavors skew a little more Italian than U.S. Southern, a surprising twist on a bowl of such comfort.
1 tablespoon olive oil
1½ pounds mild or sweet Italian sausage links, cut into 2-inch pieces
1½ pounds collard greens, washed, stemmed, and chopped (6 cups)
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes (4 cups)
1 teaspoon dried sage
½ teaspoon fennel seeds
¼ teaspoon red pepper flakes
¼ teaspoon grated nutmeg
2½ cups chicken broth
1½ tablespoons white wine vinegar
2 ounces finely grated Parmigiano-Reggiano (½ cup)
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 10 minutes
If necessary, press: START
2. Warm the oil in a 6- or 8-quart cooker for a minute or two. Add the sausage and brown well, turning occasionally, about 6 minutes. Add the collards and cook, stirring occasionally, until wilted, about 2 minutes.
3. Add the butternut squash, sage, fennel seeds, red pepper flakes, and nutmeg. Stir for 1 minute, then pour in the broth. Scrape up any browned bits on the pot’s bottom and turn off the SAUTÉ function. Stir in the vinegar and lock the lid onto the pot.
4.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 5 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 7 minutes with the KEEP WARM setting off
If necessary, press: START
5. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir well, then sprinkle the cheese over the top. Set the lid askew over the cooker for 5 minutes to melt the cheese. Stir again before serving.