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Set the instant pot to sauté and add in smoked sausage and bacon. Cook for about 5 minutes or until the smoked sausage is rendered and the bacon is crispy. Remove with a slotted spoon and set aside.
Add in onions and celery. Sauté for 5 minutes or until tender. The moisture from the vegetables will help deglaze the bottom. Add in garlic and sauté for an additional 30 seconds or until fragrant.
Add the meat back into the pot along with all the remaining ingredients except the Cajun seasoning. Give it a good mixing then close the lid and set the pressure cooker to high. Let cook for 25 minutes.
Once the 25 minutes is up let it sit untouched for 15-20 minutes to natural release. Turn the valve to release remaining pressure.
Remove the bay leaves and thyme. Use a fork to shred the meat off the neck bones and remove the bone. Use a potato masher to smash the beans to your desired creaminess. Season to taste with Cajun seasoning
Pair over cooked rice and just like my name you’re all done!