Heat the Instant Pot using the Saute-High function on the Instant Pot. Add the Italian sausage and cook until browned, about 5-8 minutes.
Remove the sausage with a slotted spoon. Add the garlic, carrots, onion, and celery. Cook until the vegetables have softened, about 10 minutes.
Next, add the Italian sausage back to the Instant Pot followed by the white beans, chicken stock, Italian seasoning, salt, and pepper.
Attach the lid to the Instant Pot and ensure the valve is in the “sealing” position. Set the timer for 5 minutes. When the timer finishes, release the pressure manually by switching the valve to the “venting position”.
Add the kale and heavy cream. Stir and allow the kale to wilt— about 2 minutes. Serve immediately.
Store any leftover soup in an airtight container in the refrigerator for up to three days.
Notes
Any kind of Italian sausage will work in this recipe-- use your favorite!
I prefer using a sweet onion in this recipe but any kind will work.
Make sure to use cream-- milk can cause the soup to thin.