Start by turning your Instant Pot to sauté mode and adding a drizzle of olive oil. Once the oil shimmers, toss in the chopped onions, stirring occasionally for about 3–4 minutes until they become soft and translucent.

Add the spicy sausage to the pot, breaking it apart with a spatula. Continue cooking for about 6–8 minutes until it's fully browned and no longer pink. Cancel sauté mode once the sausage is cooked through.

Stir in the diced tomatoes, garlic powder, salt, pepper, and Italian seasoning into the sausage mixture. Mix thoroughly for about 2 minutes to combine the flavors well. Then, add the cream cheese and chicken broth, stirring until the cream cheese is melted and fully incorporated.

Seal the lid of your Instant Pot, ensuring it’s set to the pressure cooking position. Cook on high pressure for 5 minutes. Once the time is up, carefully perform a quick release of pressure.

After the pressure is released, open the lid and stir in the heavy cream and freshly grated Parmesan cheese. Allow it to simmer for an additional 2 minutes until the cheese melts into a luscious creaminess. Serve the soup in bowls, garnishing each with a sprinkle of fresh parsley and extra Parmesan.