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Press the 'Saute' button, and add the olive oil. When the pot is hot, add the ground sausage and brown it until no longer pink, about 3 minutes.
Add onion and garlic and saute for another 3 minutes. Add potatoes, vegetable stock, and oregano and season with salt and pepper. Stir everything.
Lock the lid and turn the valve to 'Sealing'. Press the 'Manual' or 'Pressure Cook' button and adjust for 10 minutes, pressure set to 'High'. When the cook time is over, turn off the Instant Pot by pressing the 'Turn Off' button. Carefully quick release the pressure with a wooden spatula by turning the valve to releasing. Make sure you don’t hurt your hands from the steam.
Once the steam is completely gone and the metal pin on the lid drops, carefully open the lid and add heavy cream, the chopped kale and cooked bacon bits (optional) to the pot. Stir everything, and serve warm.