Press the Sauté button and adjust to High. Add the oil, butter, sausage, and onion in the Instant Pot and cook until the meat is browned.

Add the garlic and the chicken broth to the meat and scrape the bottom of the pot to deglaze the pot. Ensure all the browned bits are scraped off the bottom of the pot.

Add the bowtie pasta, heavy cream, and stir completely. Push the noodles down and try to get everything as submerged as possible.

Close the lid, turn the knob to sealing, and cook on manual high pressure for 10 minutes.

Allow a 10-minute natural pressure release (after the 10-minute manual high pressure cook). The display will count up to 10.
When the display says L0:10, release the remaining steam by turning the knob from sealing to vent.

Open lid, stir in kale or spinach, and let wilt. Kale will take longer than spinach but both are delicious.

Add Parmesan cheese. Mix and serve.

Add salt to taste, depending on the saltiness of your broth.

Add crushed red pepper, if you want a little extra spice.