Turn the Instant Pot to sauté mode. Once warm, add Italian sausage and cook for 3-4 minutes, until browned. Add bacon and brown for an additional 2-3 minutes.
Add onion and garlic to meat. Cook for 2-3 minutes, until onion is browned and translucent.
Add chicken broth. Use a wooden spoon to scrape up all of the browned bits from the bottom of the pan.
Add sliced red potatoes to the Instant Pot.
Lock on the lid and set Instant Pot for manual, high pressure, 15 minutes. Quick release the remaining pressure as soon as cook cycle ends.
After removing the lid, add half and half and kale. Stir well and allow kale to slightly cook for 10-15 minutes before serving.
Notes
I love serving this soup with cheddar garlic biscuits (just use the premade mix from the grocery store) or a salad.
Soup stores well in an airtight container. Keep in the fridge for 3-4 days after preparing.
You can also freeze this soup. Cook as directed, thawing and serving when needed.
Mix it up by using spinach, broccoli, cauliflower, or mushrooms. You can also use breakfast sausage in place of Italian sausage, or heavy cream in place of half and half for a richer flavor.