Cook the Bacon & Sausage: Choose the Instant Pot sauté button. Add the diced bacon and sauté, stirring frequently, until crisp, 5 to 6 minutes. Remove the bacon to paper towels and set aside. Add the Italian sausage and cook, stirring, until browned—about 5 minutes. Remove the sausage to paper towels, leaving about 2 teaspoons of drippings in the pot. 

Sauté the Vegetables: Add the onions to the pot and sprinkle lightly with salt and pepper; sauté for 3 minutes. Add the garlic and Italian seasoning and continue to sauté, stirring, for 1 minute. Add the sausage back to the pot and the chicken broth and potatoes. Cook for a minute or two, scraping the bottom to remove any browned bits. Press the cancel button.

Pressure Cook: Lock the lid in place, make sure the valve is set to sealing, and choose the pressure cook or manual button. Set the timer for 10 minutes. When the time is up, quickly release and press the cancel button.

Finish the Dish: Open the lid and add the cream and chopped escarole or kale. Set the pot to sauté and cook, stirring occasionally, for 1 to 2 minutes, until the escarole or kale is wilted and the soup is hot.

Serve: Serve in bowls with a garnish of diced cooked bacon and Parmesan cheese, if desired.