Sear the sausage: Turn on your Instant Pot, set it to “Sauté,” and wait for it to heat up. Add olive oil and diced sausages. Cook for 1 minute, stirring constantly, until lightly browned.
Sweat the vegetables: Add minced garlic, diced onions, and diced carrots. Cook and stir for 3 minutes.
Toast the spices: Add potatoes, salt, black pepper, onion powder, and garlic powder to the pot. Stir for 2 minutes to awaken the spice aroma and coat the seasonings evenly.
Add liquid and cook: Add unsalted chicken broth, milk, and heavy cream to the pot. Stir a few times to combine. Cover with the lid and turn the valve knob to “sealing position.” Set your Instant Pot to the “Steam” program for 25 minutes.
Add kale: After 25 minutes, carefully turn the valve knob to release the steam before opening the lid. Set to “Sauté” again. Add kale and cook for another 1 minute.
Garnish and serve: Ladle the soup into a deep dish or bowl. Sprinkle with freshly chopped parsley and serve immediately.