Slice the bacon crosswise into short rectangular shapes. Chop the onion, kale, and cauliflower. Remember to remove the main stem/rib from the kale.
Set the instand pot to sauté and high temperature. Cook the bacon until crisp.
Remove the bacon and perhaps some of the fat (see my note above about the grease content of this recipe). Leave at least a tablespoon of bacon fat to sauté the onions.
Turn the instant pot down to sauté medium temperature (you may need to turn it off and hit saute again). Cook the onions until fragrant and translucent, 2-4 minutes. Add the garlic and cook for another minute or so.
Add the sausage (removed from the casing if you have links) and cook it down, breaking it up into small bits with a spoon.
Add the chicken stock, chopped cauliflower, salt, pepper, red pepper flakes, and cooked bacon. Stir, add the lid (don't forget the pressure valve!) and cook on manual setting high pressure for two minutes.
It will take several minutes to get to pressure and start the countdown. When it's finished, do a quick release of the pressure and remove the lid.
Put the pot back on saute and add the chopped kale. Simmer for 5 minutes or so until the kale is cooked down.
By now, the soup should be simmering. We don't want to boil the cream! Set the pot to a low heat setting. I use slow cook, low temperature which is 180-190 degrees and won't boil. When the temperature comes down, add the cream and stir.
You can eat it immediately or add the lid and let it sit at this low slow cook setting until dinner time. I made this in early afternoon and it was amazing at dinner time. Serve in a bowl as-is or add some grated parmesan cheese. (note that'll add a carb or two!)Enjoy!