Select SAUTE and add the bacon to the Instant Pot. Cook until crisp and remove to a plate lined with paper towels.
Add sausage to the pot and cook until browned. Remove to a second plate lined with paper towels.
Add butter to the pot. When the butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes.
Add garlic and cook 1 minute more.
Add 3 cups chicken broth, salt, pepper, and red pepper flakes to the Instant Pot.
Put the steamer basket in the Instant Pot. Add the diced potatoes.
Lock lid in place, select HIGH PRESSURE and 4 minutes cook time and start. When timer beeps, turn off Instant Pot and do a quick pressure release. Carefully remove potatoes and steamer basket from the Instant Pot.
Add remaining 2 cups of chicken broth to Instant Pot.
In a mixing bowl, dissolve arrowroot in a little coconut cream. Add to Instant Pot along with the remainder of the cream.
Select SAUTE and bring to a boil, stirring often. When soup thickens, stir in spinach, browned sausage, potatoes, and half of the crispy bacon.