Instant Pot Loaded Potato Soup

Using the sauté setting on your Instant Pot (or any electric pressure cooker), cook the bacon until browned and crispy. Remove the cooked bacon, setting it aside on a paper towel to drain; reserve.
Still using the sauté setting on the Instant Pot, add the sausage, onion, and garlic to the pot, crumbling the sausage, cooking it for 4-5 minutes or until it's fully cooked through and the onions are nicely tender.
Move the ingredients to one side of the pot, then tip the Instant Pot a bit to one side, propping it up with a hot pad or kitchen towel. Let the hot fats drain to the lower side of the pot; use paper towels to sop up the fats, tossing them into the trash once all the fat has been absorbed.
Using the sauté setting again, add the flour to the cooked sausage mixture; stir and cook for one minute.
Add the broth, potatoes, and red pepper flakes to the Instant Pot, bringing the contents to a boil. Cover and lock the Instant Pot lid into place; use the manual button to choose high pressure for 3 minutes, bringing the IP to full pressure.
When the timer sounds, perform a quick release to remove all pressure from the Instant Pot. Carefully unlock and remove the lid; stir in the spinach and cream. Taste and adjust the seasonings, as needed.
Ladle the soup into bowls and garnish with the cooked, reserved bacon. Serve at once.