Brown Sausage. Press the Saute button on the Instant Pot. Wait until the front display of the Instant Pot says "Hot," then add oil to the inner liner pot inside the Instant Pot. When the oil is hot, add the sliced andouille sausage and brown for about 3 minutes on each side, stirring occasionally. Remove the sausage from the Instant Pot and place it on a plate and cover it with foil. Set aside temporarily.

Saute Vegetables. Add the chopped onions, chopped bell peppers, and chopped celery and saute for about 3 minutes until they are softened and onions are translucent. Add the minced garlic and cook for about 1 minute, stirring frequently.

Deglaze The Pot. Add ½ cup chicken broth and scrape the bottom of the Inner Liner Pot to prevent ingredients from sticking to the bottom of the pot. This will help prevent receiving a Burn Message from the Instant Pot.

Add The Rest of Ingredients. Return the sausage to the Instant Pot and pour in the remainder of the chicken broth (3-½ cups). Add the red beans, bay leaves, Cajun Seasoning, salt and pepper, thyme, cayenne, Worcestershire, and hot sauce.

Pressure Cook. Press CANCEL to stop the Saute function, and place the lid on top and turn to lock. Then press PRESSURE COOK or MANUAL (depending on Instant Pot model) and press the + or - sign to adjust the time to 20 minutes for SOAKED beans or 40 minutes for UNSOAKED beans.

Natural Release. Allow the Instant Pot to release pressure naturally (this means you do nothing during this time). It may take 30 minutes or more. After the Instant Pot has released the pressure fully and the pin has dropped, then open the lid. The beans should be soft.

To Thicken. There may be extra liquid. To thicken the beans, remove about 1 cup of beans and mash with a potato masher and then return to the Instant Pot and stir. It should thicken up in a few minutes.