Begin the recipe by removing the sausage meat from the casings with the help of a kitchen scissors.
Set the Instant Pot on SAUTE and keep it at HIGH or NORMAL. Add oil.
When the oil becomes moderately hot gently release the ground sausage meat into the hot well and brown the meat really well. Stir often. Things might get sticky but that's quiet normal, we'll be de-glazing the pot really well later. If HIGH SAUTE setting is too much heat to control than brown the sausage at NORMAL SAUTE setting.
Once, the sausage is nicely browned add the chopped onion and garlic and saute for 30-60 seconds, scrap the bottom of the steel pot as you do this.
Add the seasonings like chili flakes, oregano and Italian seasoning. Give everything a very good mix.
Now, add the washed and diced potatoes and mix well with the rest of the ingredients in the pot.
Next, add the stock, salt and de-glaze the pot really well with the help of a spatula so that there are absolutely no bits and crumbs stuck at the bottom of the pot. Also season with crushed black pepper.
CANCEL the SAUTE mode and close the lid of the Instant Pot. Seal the valve and press the PRESSURE COOK button and set it on HIGH for 5 minutes.
When the cooking cycle is over the Instant Pot will begin to beep. Wait for 5 minutes of Natural Pressure release (NPR) and than release the rest of the pressure manually. Open the Pot. Turn off the Instant Pot.
Add the heavy cream or half and half or full fat milk. Stir well to incorporate.
Now, add the washed, cleaned and chopped kale leaves and mix well.
Wait for 2-3 minutes before serving. The residual heat will slowly wilt the Kale. They will still be left with a good amount of crunch and not turn completely soggy.
Serve immediately and Don't forget to ENJOY! :D