Add two tablespoons of extra virgin olive oil into the Instant Pot® and press the Sauté button.
When the oil is hot add the onions, carrots, celery, and garlic.
Add sea salt or Kosher salt, and freshly cracked black peppercorns.
Continue to sauté until the onions are translucent.
Add the potatoes and chicken stock, place the lid on the Instant Pot® and lock into place, make sure the vent mechanism is set to Closed Vent.
Select the soup setting and cook for 10 minutes.
After the cooking time has expired, move the venting mechanism to open and vent out of the pressure.
Unlock and remove the lid, using a large slotted spoon remove half of the vegetables and reserve for later.
Blend the soup using a hand-held blending wand.
Taste the soup and adjust the salt and black pepper.
While the soup is steeping, pan-fry in a skillet two cups of Tuscan Kale over med-high heat using a tablespoon of extra virgin olive oil, sea salt, and black pepper.
When the kale is bright green add it to the soup.
Next, pour in the heavy whipping cream and add the unsalted butter.
Allow the butter to melt completely, then using a large wooden spoon stir the heavy whipping cream and butter into the soup mixture.
Add the reserved vegetables back into the soup.
Press the keep warm setting on the Instant Pot®.
When the soup has reached the desired temperature ladle soup into bowls and serve.
