Using a 6-quart Instant Pot, set it to the High Sauté setting. Add olive oil and sausage to the liner. Using a wooden spoon, cook, stirring frequently, until sausage is browned, about 3–5 minutes. Be sure to crumbling the sausage as it cooks. Drain excess fat if necessary.

Add onion to the sausage in the instant pot and cook, stirring frequently, until translucent, about 3–4 minutes.

Stir in garlic and oregano and cook until fragrant, about 1 minute.

Add in chicken broth, and use the wooden spoon to deglaze the pan, scraping any browned bits off the bottom so you don't get a burn notice when cooking.

Stir in potatoes and season with salt and pepper to taste.

Put lid on pressure cooker and lock into place. Set valve to closed. Turn off the saute function and select Manual/Pressure Cook, adjust pressure to High, and set the timer for 5 minutes.

When finished cooking, quick-release the pressure valve according to the manufacturer’s directions. (I like to place a dish towel over the valve and turn.)

Remove lid, and stir in the kale, then cook until wilted, about 1–2 minutes. The pot will still be hot, so no need to turn on to saute.

Once kale is wilted, stir in half and half or cream, and crushed red pepper flakes (optional)and heat through for about 1 minute.

Taste and adjust seasoning with additional salt and pepper if needed.