You should try it with the kale one time if you can. We love spinach too, but the kale retains a little firmness during cooking that really contributes to the overall texture in a way cooked spinach doesn’t.

If it were my recipe blog, I’d include the following (which you can take or leave, but I wanted to contribute what I could):

1. drain the excess bacon drippings after removing the crisped bacon from the pot. The sausage seared in the next step is fatty enough to produce its own oil, and forms a better sear if its not wading in a puddle of grease.

2. Pull the sausage balls out of the pot and set them aside while you sauté your aromatics and deglaze the pot. There isn’t enough room in the Instant Pot for a proper sauté on aromatics (which takes time and care to avoid burning the garlic) when its full of meatballs. The meatballs cook sufficiently during the pressure phase anyway.

That’s all I’d change. The rest of this recipe is solid gold as-is, and absolutely worth the time!