Slow cooker instructions: Brown the turkey sausage in a skillet, then transfer it to the crockpot along with onion, carrots, celery, garlic, poultry seasoning, Italian seasoning, salt, pepper, red pepper flakes, potatoes, and chicken broth; cook on low for 6 hours or high for 3-4 hours until the potatoes are tender. Stir in the beans, kale, and cream in the last 15 minutes. Finish with apple cider vinegar. Instant pot instructions: Set the Instant Pot to sauté mode, cook the turkey sausage until browned, then remove and set aside, leaving some grease in the pot. Add onion, carrots, and celery, sauté for a few minutes, then stir in garlic, poultry seasoning, Italian seasoning, salt, pepper, and red pepper flakes until fragrant. Sprinkle in the flour, then add potatoes and chicken broth, scraping the pot to deglaze. Return the sausage, secure the lid, and pressure cook on high for 6 minutes, then quick release the pressure. Stir in the beans, kale and heavy cream and let sit for 5 minutes to wilt the kale. Stir in apple cider vinegar and serve.