Set the Instant Pot to Sauté mode and let it get hot. Add oil and sausages and cook until brown.

Add the bacon and cook for another 1-2 minutes.

Next, add the onion and garlic. Cook for a couple of minutes before adding oregano, salt, and black pepper.

Turn off the Instant Pot and pour in the chicken stock. Then deglaze the pot by running a silicone spatula around the bottom and sides of the Instant Pot insert.

Then, toss in the potatoes, place the lid on the Instant Pot and turn the valve to the sealing position.

Set to Pressure Cook / Manual Pressure function on High Pressure for 5 minutes. When done, perform a Quick Pressure Release.

Set the Instant Pot to sauté mode again and add the kale. Cook for a few minutes, until just wilted.

Turn off the Instant Pot, pour in the heavy cream and stir to combine.

To make the Instant Pot Zuppa Toscana on the stovetop, start by cooking the sausage in a pan with oil over medium heat.

Add the bacon and cook for a 1-2 minutes. Then sauté onions with garlic in the pan and cook for a few minutes before adding oregano, salt, and black pepper.

Then dump the sausage, bacon, onion, and seasonings into a large soup pot, along with chicken stock and potatoes. Cook for 20-25 minutes, or until potatoes are fork-tender.

Wait until the end to add in the kale. Then pour in the heavy cream and stir to combine.

Start by following the same directions as the stovetop instructions above until number 3.

Then instead of adding to a pot on the stove, place ingredients in the slow cooker, along with the chicken stock and potatoes.

Cook on high for 3-4 hrs or on low for 5-6 hrs. Wait to add the kale until the last 45 mins.

When done, stir in the cream.