Sauté the sausage: Set Instant Pot to saute. Add olive oil and let it heat up. Once the olive oil is hot, add the ground sausage and brown until no longer pink, about 3 minutes.
Sauté the onions and garlic: Once you have browned the sausage, add in the chopped onions and minced garlic until onions are clear, about another 3 minutes. (make sure you scrape all the browned bits from the bottom of the pot). HINT: a really quick and easy way to do this is throw in a splash of white wine. Then use a wooden spoon to scrape the bottom!
Add remaining ingredients: Switch off the Instant Pot. Add potatoes, vegetable stock, and oregano and season with salt and pepper. Stir everything.
Pressure cook: Close the Instant Pot and set valve to sealing. Choose "pressure cook" (or "manual" if your pot doesn't have the "pressure cook" option) and cook for 10 minutes.
Quick-release: After cooking time is up, turn the valve from sealing to releasing and allow the steam to do a quick release.
Add cream and kale: Switch off Instant Pot and let it cool down for a few seconds. Stir in cream and most of the chopped kale. I like to save some to put on top with bacon bits when I'm serving. Stir everything and serve warm.