Turn the sauté function on the Instant Pot. Cook the chopped bacon until crisp, about 3-5 minutes. Using a slotted spoon remove the bacon from the pressure cooker. Drain off all of the grease except 1 tablespoon. 

Add the ground Italian sausage. Brown and break up the sausage as it cooks. Once it is brown add the minced garlic, chopped onion and sauté until soft. Drain off any grease.

Add the spices, cubed turnip and broth.

Secure the lid and pressure cook for 5 minutes. Once the cooking cycle has ended allow it to naturally release pressure for 10 minutes. 

Remove the lid, add the chopped kale and heavy cream. Stir the soup well, the kale will wilt and cook through as you stir. 

Stir in the cooked bacon and parmesan if desired, just before serving.