Melt the ghee in a large stock pot and add the minced garlic and chopped onion. Cook over medium heat for 3-4 minutes.
Add in the ground Italian sausage and cook until browned.
Toss in the baby red potatoes and kale. Season with salt and pepper. Cover completely with chicken broth.
Set the instant pot to soup and allow to cook for 30 minutes, or until potatoes are fork tender.
Release the pressure and pour in the can of full fat coconut milk. Allow to sit covered for 5 minutes. Then stir. You made add crushed red pepper to amplify the spice or leave it out.