• Step 1: Sauté the Sausage and Aromatics

Set your Instant Pot to the “Sauté” function and heat the olive oil. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Once browned, remove the sausage and set it aside. In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent and fragrant.

• Step 2: Deglaze the Pot

Pour in about 1/2 cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This will add flavor to your soup and prevent the “burn” error on the Instant Pot.

• Step 3: Add Remaining Ingredients

Return the cooked sausage to the Instant Pot. Add the diced potatoes, the rest of the chicken broth, crushed red pepper flakes, and a pinch of salt and pepper. Stir well to combine.

• Step 4: Pressure Cook

Close the Instant Pot lid and ensure the valve is set to “Sealing.” Set the Instant Pot to cook on high pressure for 10 minutes. Once the cooking time is up, allow the pressure to release naturally for 5 minutes before performing a quick release.

• Step 5: Stir in Kale and Cream

Carefully open the Instant Pot lid. Add the chopped kale and stir until wilted. Pour in the heavy cream and stir to combine. Taste and adjust seasoning with salt and pepper as needed.