Put the Instant Pot on medium on the saute setting, and heat the olive oil.
Add the leeks, garlic, and bay leaves to the pot. Saute until softened, about 5 minutes.
Turn off the saute setting, and add in the broth, potatoes, parsley, kale, and spices. Mix thoroughly.
Lock the lid, and cook for 3 minutes on the soup setting.
Meanwhile, cook the bacon until crispy on the stove top and set aside.
When the soup is finished, quick release the steam. When finished, serve in bowls and top with the bacon!