Set the Instant Pot on SAUTE function and set it on HIGH heat setting.
Add 2 tbsp oil and when the oil becomes really hot add the sausage and saute it until nicely browned. To keep nice and big chunks of sausage do not stir the sausage vigorously while sauteing. Set it aside once browned.
Now, you may discard the sausage fat, rinse the pot and begin fresh just like we did or use the same pot.
Add 2 tbsp oil and release the chopped onion. Saute for about 1 min.
Now, add the garlic and saute until the onion just begin to turn soft.
Add the flour and stir briskly for 30 seconds. Than, pour the chicken stock in 2-3 batches, stir briskly to fully incorporate the flour without any lumps.
De-glaze the pot very well with the help of a spatula scraping the bottom and the sides of the pot so that there are absolutely no food particles stuck at the bottom of the pot. This is to prevent the BURN error,
Add the seasonings and the diced potatoes. Give everything a quick stir,.
CANCEL the SAUTE function. Close the lid of the Instant Pot and PRESSURE COOK on HIGH for 4 minutes.
Once, the pressure cooking cycle is over do a quick pressure release (QPR) by manually moving the valve from the SEALING to the VENTING position.
CANCEL the PRESSURE COOK function. Open the lid carefully and add the heavy cream (room temperature or warm) and the sour cream. Give everything a quick stir. Add crushed black pepper.
Now, bring the soup to a low simmer on SAUTE function kept at LOW heat.
Add the browned sausage, mix gently and simmer the soup for 1 minute just to blend in the flavors.
Turn off the Instant Pot. Add the Kale Leaves, more seasoning if you want to. The residual heat will wilt the Kale leaves. Serve hot, you may garnish with crispy fried bacon.