2 tablespoons cooking oil
1 pound andouille sausage, cut into ½-inch-thick rounds
1 onion, diced
1 bell pepper, seeded and diced
4 garlic cloves, minced
3 celery stalks diced
1 (15-ounce) can red beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes with their juice
1½ cups chicken broth
½-1 tablespoon Creole seasoning (adjust amount based on your hotness preference)
1 teaspoon kosher salt
1 cup (uncooked) long-grain white rice
Heat the oil in the Instant Pot using the sauté function.
Add the sausage and cook, stirring frequently, until the sausage is browned, about 6 minutes. Remove the sausage to a paper towel-lined plate.
Add the onion, bell pepper, garlic and celery to cook, stirring, until the vegetables begin to soften, about 5 minutes.
Return the sausage to the pot and add the beans, diced tomatoes and their juice, broth, Creole seasoning, salt, and rice to the pot and stir to mix.
Close the lid of the pot and turn the valve to the sealing position. Choose high pressure and set the timer for 20 minutes.
When the cooking time is up, quick release the pressure and serve immediately.