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Using kitchen shears (or a knife), cut the bacon into small pieces and add it to your Instant Pot. Press the sauté button and start frying the bacon (give it about a 5 minute head start before adding the sausage so it crisps up more).
Add the sausage meat to the Instant Pot and break it up as it cooks. Cook until the sausage and bacon are crispy and browned.
While the sausage and bacon cook, chop the onion and potatoes, making sure to stir the bacon and sausage occasionally.
When the sausage and bacon are nicely browned and crispy, stir in the garlic and onion and cook for about a minute.
Pour in the chicken broth and water. Scrape up any brown bits from the bottom of the Instant Pot.
Add the potatoes and Italian seasoning.
Give the soup a stir and close the Instant Pot's lid. Make sure the valve is set to "sealing".
Set the timer to cook for 8 minutes on high pressure. The Instant Pot will take about 10 minutes or so to come up to pressure.
One the countdown has finished, do a quick pressure release and take off the lid.
Add the cream and kale. Close the lid again and let the soup sit for another 5 minutes or so until the kale wilts (keep the Instant Pot off or on "keep warm").
Season with salt & pepper as needed and enjoy immediately.