Instant Pot Zuppa Toscana Recipe - Fast and Easy!

Wash and cut the potaoes into chunks and set them aside. Try to keep them even sized. Dice the onion and set it aside in a seperate container from the potatoes.
Turn the instant pot on to Sauté More/High setting. Add the Olive oil and wait until the instant pot says hot. Then add in the sausage, garlic powder and onion powder. Cook stirring frequently until all of the sausage is browned. This takes about 3-5 minutes. Make sure you break up and crumble all of the sausage.
Add in the garlic, onion and oregano. Cook while stirring frequently for 2-3 minutes or until the onions begin to turn translucent.
Add in the potatoes and chicken broth. At this point add in your salt and pepper to taste.
Put the lid on the instant pot and make sure the toggle is on sealing. Set the instant pot to the manual setting and select 5 minutes. When the cooking cycle is finished do a quick release and open the instant pot.
Add in the kale and stir until it is wilted. This will take about 1-2 minutes. Add in the heavy cream while stirring for 1-2 minutes. Taste and adjust salt and pepper seasoning to taste and serve immediately.