Remove the lid. Wearing oven mitts, remove the inner pot (be careful—it’s hot!), drain the potatoes through a colander, and set them aside until step 6. Return the inner pot to the appliance.
Add the broth, chili powder, oregano, and chipotle and stir to combine. Press Cancel, then press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”).
Allow the soup to come to a simmer, about 5 minutes. Add the kale and reserved potatoes, stir to submerge the kale, and cook until a steak knife easily pierces a potato and the kale is soft, about 5 minutes.
Serve hot, garnished with a dollop of crème fraîche and a dash of salt and pepper.