Step 1

Select the Sauté function on the Instant Pot (or other multi-functional electric pressure cooker). Add sausage to the pot and sauté for 5 minutes. Stir in onion and garlic and sauté until sausage is browned and crumbled and the onions are translucent, about 3 minutes more. While the sausage and onions are sautéing, pour the chicken stock and water into a microwave-safe measuring cup and microwave for 3-4 minutes on high, or until hot. Push Cancel to end Sauté function.

Step 2

Pour the hot chicken stock, hot water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add the gnocchi to the pot but do not stir.

Step 3

Close the lid and set the cooking time to 0 minutes* at High pressure. It will take about 12 minutes for the pot to reach pressure before the cooking time begins. After the timer beeps, allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick release method.**

Step 4

Open the lid and select the Sauté function one more time. Stir in the kale and heavy whipping cream.

Step 5

Sauté, stirring occasionally until the kale has wilted, about 2 minutes. Push Cancel to end Sauté function.Serve in bowls and top with grated Parmesan cheese.