Press Sauté and set to Medium/Normal and set the time for 10 minutes.
Warm the oil in the insert set in a 5-, 6-, or 8-quart Instant Pot. Crumble in the sausage meat and cook, stirring often to break up any clumps, until lightly browned, about 3 minutes.
Add the onion and continue cooking, stirring more frequently, until the onion softens, about 3 minutes. Pour in the broth and scrape up any browned bits on the pot’s bottom.
Stir in the potatoes, oregano, salt, and red pepper flakes. Turn off the heat and lock the lid on the pot.
For the Max Model: Set the pot to Pressure Cook on MAX level for 10 minutes.
For all other Instant Pots: Set the pot to Pressure Cook/Manual on High Pressure for 12 minutes.
For the Slow-Cook Function Set the pot to Slow Cook on the HIGH level for 3 hours.
When the pot has finished cooking under pressure, use the quick- release method to bring the pressure back to normal. Whichever cooking method you’ve used, unlatch the lid and open the cooker
Press Sauté and set for Medium/Normal for 5 minutes.
As the soup comes to a simmer, stir in the baby kale and cream. Cook, stirring frequently, for 2 minutes to wilt the kale completely and nix the taste of raw cream. Turn off the heat and set the pot aside for 2 to 3 minutes before serving warm.