Set the Instant Pot to 'Sauté' mode. Add the sausage and cook until browned, about 5 minutes.

Add the onion and garlic, and sauté for another 2-3 minutes until softened.

Add the diced potatoes, chicken broth, Italian seasoning, salt, and pepper. Stir to combine.

Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.

Once done, quick release the pressure. Stir in the heavy cream and spinach until combined and heated through.

In a large skillet, brown the sausage over medium heat for about 5 minutes.

Add the onion and garlic, cooking for another 2-3 minutes until softened.

Stir in the diced potatoes, chicken broth, Italian seasoning, salt, and pepper. Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are tender.

Reduce heat to low, stir in the heavy cream and spinach, cooking until heated through.