1 tablespoon olive oil
1 12.8-ounce package smoked andouille sausage, thinly sliced
4 cloves garlic, minced
1 onion, diced
1 green bell pepper, diced
2 stalks celery, thinly sliced
1 pound dry red beans
1 ½ teaspoons Cajun seasoning
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried sage
2 sprigs fresh thyme
2 bay leaves
4 cup low sodium vegetable broth
Kosher salt and freshly ground black pepper, to taste
1 teaspoon hot sauce, or more, to taste
2 green onions, thinly sliced
Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside. ATK likes to use 4 slices of bacon at this stage.
Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes.
Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste.
Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer's directions, about 20-30 minutes.* I might just always soak the beans in a brine overnight.
*If the beans are not soft after 30-35 minutes of high pressure cooking and 20-30 minutes of naturally releasing pressure, you can simply re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.