Set Instant Pot to saute and heat olive oil . Add sausage and cook, stirring occasionally, until the sausage is no longer pink inside, approximately 5 minutes. As the sausage cooks, break it into small pieces with a wooden spoon.

Add the red and Poblano pepper, celery, basil, oregano, rosemary, chili powder, cumin, salt, pepper, and cinnamon to the pot and saute until fragrant

Add the chicken stock and stir to combine.

Use the soup setting on your Instant Pot or set for 30 minutes on medium pressure if you're using a different brand pressure cooker

 Release pressure manually and add the spinach. Stir until it wilts (or even use frozen chopped spinach to cool the soup off a little if you'd like to eat it right away)

Serve topped with shredded Cheddar Jack cheese and some additional diced Poblano pepper, if desired. Enjoy!