Olive Oil, Ground mild Pork Sausage, Bacon, White Onion, Garlic, Salt, Pepper, Chicken Broth, Russet Potatoes, Kale, Heavy Cream, Red Pepper Flakes, and Parmesan.
Select the “sauté” mode on the Instant Pot. Pour in the olive oil then place the ground pork sausage and diced bacon into the pot. Sauté for 5 minutes.
Next, add in the onion and minced garlic clove. Sauté for an additional 1 minute and season with salt and pepper. Then, pour in the container of chicken broth, the thinly slice potatoes, and the chopped kale.
Turn off the instant pot, then turn on to soup mode for 5 minutes.
Once the Instant Pot is done cooking let it naturally release pressure for 15 minutes. Carefully, force any remaining pressure out of the Instant Pot and open the lid.
Stir in the heavy cream and a dash of the red pepper flakes.
Ladle into bowls and serve with grated cheese on top if desired.