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Sauté using sauté function of the Instant pot, heat the olive
oil. Add onions and cook until they begin to become
translucent.
Add the Italian sausage, crumbling up into smaller pieces and
cooking until browned.
Add garlic and allow to cook until just fragrant, about a minute.
Drain off excess grease if desired and return to pot.
Add potato slices and chicken broth
Lock the lid into place and set to sealed
Cook at high pressure for 5 minutes using the manual setting
When cooking is complete, allow a natural pressure release
for 10 minutes,followed by a quick release.
When pressure valve has dropped, remove.the lid and add
kale to pot. The heat.from the soup will wilt the kaleidoscope
you stir.
Pour in cream or half and half, stirring to combine.
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