Set the Instant Pot on the Saute setting and brown the Italian sausage, breaking it up as it cooks. When the sausage is cooked through, remove it using a slotted spoon into a bowl and set aside

Cut the bacon into two-inch pieces using scissors and cook until the bacon is crispy. Remove the bacon with a slotted spoon into the bowl with the sausage.

Reserve three and a half tablespoons of bacon grease.

Wipe the Instant Pot insert clean and add one tablespoon of extra virgin olive oil. Keep the Instant Pot setting on Saute.

When the EVOO is hot add the onions and saute until the onions are opaque. Remove the onions with a slotted spoon into the bowl with the Italian sausage and thick-cut bacon.

Add the reserved bacon drippings of bacon grease, three and a half tablespoons of melted unsalted butter, and half-cup of all-purpose flour into the Instant Pot. Using a wire whisk, stir the mixture until a pale blond rue begins to thicken.

Continue to whisk as you add the heavy whipping cream and the mixture is smooth. Add the chicken stock and whisk until the rue is fully incorporated into the chicken stock.

Add the potatoes, kale, and collard greens, and lock the Instant Pot lid into place.

Select the Soup/Chili Setting and cook with pressure for 12 minutes.

Vent the Instant Pot, unlock it, and remove the lid.

Spoon into serving bowls, drizzle with extra virgin olive oil, and shaved Parmagiano-Reggiano cheese.

Serve.