Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Brown for about 5 minutes and drain off excess grease. Stir in the onion. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Dump in the potatoes, corn, Rotel, red pepper and black pepper. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
5. In a bowl stir the sour cream and 1 cup of the hot liquid together (to temper the sour cream). Then stir the sour cream mixture into the soup. Stir the cheese into the soup.
6. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the sausage and break it up. Brown for about 5 minutes and drain off excess grease. Add to the slow cooker.
2. Stir in the onion, broth, potatoes, corn, Rotel, red pepper and black pepper. 
3. Cover and cook on low for 4 hour, or until potatoes are tender.
4. In a bowl stir the sour cream and 1 cup of the hot liquid together (to temper the sour cream). Then stir the sour cream mixture into the soup. Stir the cheese into the soup.
5. Ladle into bowls and serve.