Add all of the "in the Instant Pot" ingredients into the Instant Pot, stir well, put the lid on (with the vent set to "seal") and set it to the soup setting for 38 minutes. When the time is up, do a quick release.
Stir in the sherry or red wine vinegar. Ladle into bowls and top with parmesan cheese, a drizzle of olive oil & a sprinkle of parsley, and serve with crusty bread for dipping, if desired.
Notes
Skip the parmesan cheese garnish to keep it dairy-free, skip serving it with bread to keep it gluten-free. With all the other ingredients, I don't find that the hot version of the sausage makes the soup too spicy, but you can substitute sweet Italian turkey sausage if you prefer.I personally think the sherry vinegar is SO worth it, it's bright and acidic and also has a slight sweetness & wonderful complexity. You can substitute red wine vinegar, but we did a side by side taste test and definitely noticed a difference and preferred the taste of the sherry vinegar. Inspired by Five Heart Home Easy White Bean, Kale, & Sausage Soup and Pinch of Yum The Best Detox Crockpot Lentil Soup.