Set your instant pot on sauté mode for 20 mins on high. Remove sausage from casing and sauté will slightly browned.
Remove sausage set aside. Dab out a little of the excess grease.
Sauté onions and garlic till softened.
Add califlower florets, chicken stock, water, and sausage back into your instant pot.
Pressure cook on high for 3 mins. Quick or Manuel release.
Scoop out 1/2 of the califlower florets and just a little liquid and use an emersion blender to purée. If you don’t have one a blender or food processor will work just fine.
Set instant out back in sauté mode medium temp. Add purée back into your soup. This will provide the thickness to your soup that the potato starch traditionally would.
Add kale and simmer of 5 mins till kale is softened. Add heavy cream and turn off your instant pot. Salt and pepper to taste.
Top soup with Parmesan cheese and enjoy!!!