Pierogi and Polish Kielbasa – Pressure Cooker (Pierogies)

Carmelized Onions (optional)

• If you want caramelized onions with your pierogi, set your pot to Saute (normal mode). While your pot is heating up peel and slice your onion. When pot says HOT, add butter and onions. Stir pot occasionally being careful not to burn, but let your onions get nice and caramelized. If you need to turn your pot down to Less or Low during the process, go ahead. You will need to press Cancel and restart the Saute mode on Less or Low (depending on your model).
• When the onions are done, remove them from the pot and set them aside for serving later.
• Use 1 cup of water or broth to deglaze your pot. Press Cancel. Leave liquid in the pot.
  
• Add kielbasa and frozen pierogi to a steamer basket. Make sure you arrange pierogi in such a way that that steam can circulate in between. (check my pictures)
  
• Set steamer basket in pot. Set pot to Pressure Cook or Manual for 3 min. Then QR.
  
• Serve with caramelized onions if you have made them and some sour cream. Also great with sauteed cabbage or coleslaw.