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Rinse beans and remove any small dirt or withered beans. Set aside. (You do not need to soak them).
Turn Instant Pot to saute setting. Brown the sausages in 1 tablespoon of oil until browned on both sides. Remove to a plate.
Add remaining oil to the pot, then add garlic and onions. Sauté over medium heat until onions become transparent. Add celery, bell pepper, and half of the green onions and sauté for 5 minutes.
Add red beans, black pepper, Cajun seasoning, thyme, oregano, bay leaves. Add water and chicken broth.
Set on MANUAL/HIGH Pressure for 55 minutes, followed by a 15-minute natural release.
Cook about 2 cups brown rice in the excess liquid in the instant pot, or in a separate pot.
Remove bay leaves. Spoon 1 ½ cups of the mixture into a bowl, mash until smooth (or use a food processor) and stir back into the pot. Add salsa, parsley, sausages and diced ham and brown rice.
Simmer on SAUTE for 15 minutes, or until desired thickness.
Taste and adjust seasoning. Add up to 1 cup more water or broth if beans seem too thick.
Top with remaining chopped green onion, and season with hot sauce, if desired.