Cook the sausage in an Instant Pot on saute mode until brown and heated through, for about 10 minutes.
Add the onions and garlic to the sausage. Cook until the onions become translucent and soften.
Stir in 4 cups of water and 1 tablespoon of Better Than Bouillon. Then, add the potatoes and season with oregano, garlic powder, salt, and pepper.
Secure the lid and set the Instant Pot to manual high pressure for 10 minutes with quick release.
Unplug and allow the soup to cool, then stir in the kale and heavy cream to serve.
Notes
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.