Instant Pot Red Beans and Rice

A classic Creole dish, updated so that you can cook it four times faster thanks to a quick-cooking pot.
Turn on the "roasting" function in the instant pot. Add one tablespoon of neutral oil and place the sliced sausage on the bottom of the pan. Saute until the sausages are lightly browned on both sides, about seven minutes.Add the other two tablespoons of oil, along with the onion, bell pepper, celery, and garlic. Cook until the onion is soft and just browned at the edges. Add the chicken stock and use a wooden spoon to scrape off any brown bits that stick to the bottom of the pan.Add the red beans, Cajun seasoning, a few pinches of black pepper, and bay leaf. Add five cups of water to the mixture. Turn off sote mode. Close the lid and put the instant pot under high pressure for 40 minutes.While the red beans are cooking, cook the rice.When the beans are ready, let the pressure drain naturally. Season the beans with salt, pepper, Cajun seasoning and hot sauce to taste. Using a wooden spoon or potato masher, chop the beans to the desired consistency. They may look like soup, but they will thicken as they cook. Serve with hot rice, sprinkled with green onions and more hot sauce if desired.