Using sauté setting – add ghee, leeks, and ¼ teaspoon of salt. Cook for 3-4 minutes, until leeks soften (but not brown), stirring frequently. Add garlic and vinegar and continue sautéing for one minute.
Add apple cider and turnip greens. Cook for 2-3 minutes, stirring constantly until greens wilt. Transfer greens and leek mixture to a bowl (including liquid) and set aside.
Continuing on the sauté setting – add sausage to pot and brown thoroughly, making sure to break up the meat as much as possible.
Once sausage is brown, add butternut squash, turnip roots, and 1 ½ teaspoons of salt to pot. Add chicken broth and mix well.
Lock lid and cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure.
Pour greens and leek mix back into pot and mix well.