Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the sausage. Break up the sausage and add in the onions and mushrooms. Brown for 5 minutes. Drain off excess grease.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the potatoes. Dump in the Rotel, cream cheese and green pepper.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.
5. Stir in the spinach. Gently stir until cream cheese is incorporated. If desired you can make a cornstarch slurry to thicken the sauce. 
6. Serve and enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the sausage. Break up the sausage and add in the onions and mushrooms. Brown for 5 minutes. Drain off excess grease. Transfer to the slow cooker.
2. Add in the broth, potatoes, Rotel and green pepper. Stir.
3. Cover and cook on low for 3 hours. Add in the cream cheese and cook for another 30 minutes. 
4. Stir in the spinach. Stir gently until cream cheese is incorporated. If desired you can make a cornstarch slurry to thicken the sauce. 
5. Serve and enjoy!