Turn the Instant Pot on sauté mode and add the olive oil. Once the pot reads "hot" add the celery, onions, and garlic and sauté for about 5 minutes, stirring often.

Turn off the sauté mode and add in the chili powder, Cajun seasoning, smoked paprika, cayenne pepper, beef bouillon and a couple dashes of Tabasco. Pro Tip: Crush the bouillon a little before adding to the pot, it will dissolve faster/better.

Add the dry red beans.

Pour the beef broth and water over the mixture. Give it all a good stir making sure all the beans are submerged.

Nestle the ham bone (or ham hocks) in the pot.

Add the ham and sausage to the pot.

Pop the lid on and turn the pressure valve to "seal". Set to cook on high pressure for 45 minutes.

Do a 5 minute natural release and then finish with a quick release. Check and make sure your beans are cooked through, if not close the pot back up and pressure cook for another 5-10 minutes.

Immediately remove the ham bone and discard.

Turn the sauté mode on. Mix the cornstarch and cool water. Pour the cornstarch slurry in and stir the mixture, simmer for about 4-5 minutes. Turn off sauté mode.

Let the Red Beans and Sausage set about 5 minutes to thicken and cool. Give it a taste and see if you want any salt added.

Serve the red beans poured over white rice. OR Serve the red beans with white rice heaped on top.

Put all the ingredients in the crock pot.

Cook on high for 5 hours, until the beans are cooked though.

Once the beans are cooked, remove the hambone and discard.(if the beans are not cooked, add another 20 minutes)

Mix the cornstarch and cool water together and stir into the pot.

Cook for an additional 30 minutes to thicken.Give it a taste and see if you want any salt added.

Serve poured over white rice.