1. Saute chopped sausage in the Instant Pot. Let the sausage cook for as long as it takes you to chop 1 onion and dice 3-4 carrots (stirring once or twice). Stir in the onions and carrots. Saute 3-4 minutes more.

2. Stir in 1 cup uncooked brown rice, 2 C chopped kale, and 4 C chicken broth. Cover and cook on high pressure for 8 minutes.

3. Quick release the pressure and uncover. In a small mixing bowl, whisk together 2 Tbsp flour and 1/2 C heavy cream. Pour the cream mixture into the soup, stir to mix, and return the Instant Pot to sauté. Let the soup cook for about 5 more minutes, or until it begins to thicken.

4. Salt to taste and serve immediately.