Quick Pressure Cooker Kale Greens

Preheat a cooking vessel with a capacity for high-pressure cooking to medium heat. Introduce olive oil into the pressure cooker and initiate its heating process. Add sliced turkey bacon, chopped onion, diced celery, and a pinch of red pepper flakes to the pressure cooker. Allow these ingredients to brown and cook until the turkey bacon reaches a golden color and the onion becomes translucent, approximately 8 minutes. Add minced garlic to the mixture and continue cooking until it releases its fragrance, taking an additional 3 minutes. Gradually incorporate chopped kale into the pressure cooker and stir constantly until it reaches a just-wilted state, roughly 1 minute. Combine chicken broth, balsamic vinegar, bouillon cubes, sugar, and a pinch of salt in the pressure cooker.

Close the lid of the pressure cooker according to its manufacturer's guidelines and initiate the high-pressure cooking process, taking approximately 10 minutes. Remove the pressure cooker from the heat source and allow it to release its built-up pressure naturally, taking around 10 minutes. Once the pressure has been released, carefully open the lid of the pressure cooker and stir in a pinch of salt and hot pepper sauce.