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Turn on the Instant Pot’s saute function to Normal / Medium.
Add olive oil and when it begins to shimmer, add the Italian sausage. Cook the sausage, breaking it apart, until cooked through and lightly browned, 8 to 10 minutes.
Turn off the saute function and slowly pour in the chicken broth, scraping up any browned bits on the bottom of the pan.
Add the pasta, garlic, and salt. Gently stir the pasta and the sausage together, making sure that all of the pasta is submerged in liquid. Add some additional stock or water, if needed, so that all of the pasta is covered.
Add the kale leaves on top, but do not stir them in.
Close and lock the lid.
Set the pressure valve to sealing. Cook on manual / high pressure for 2 minutes.
Let the pressure release naturally for 5 minutes and then quick release any remaining pressure.
Add the heavy cream to the pasta and stir well.
Serve in bowls with spoons to scoop up the flavorful sauce. Top with parmesan cheese. You can add some black pepper and / or red pepper flakes on top.