Instant Pot Red Beans and Rice

0 Turn on the Instant Pot to the Saute setting. Set for 30 minutes. Add [wprm-ingredient text="4 tablespoons unsalted butter" uid="0"] (or the same amount of oil), and stir until melted.
1 Add [wprm-ingredient text="1 lb. spicy pork sausage" uid="1"] to the pan, and sear on all sides until golden brown, about 5-7 minutes, and then remove. (Please note that it doesn’t have to be cooked through for you to remove it. We just want to get some good color on it.)
2 When the sausage is out of the pan and cooling on a cutting board, add in the chopped [wprm-ingredient text="6 cloves garlic" uid="2"], [wprm-ingredient text="2 yellow onions" uid="3"] and [wprm-ingredient text="1 green bell pepper" uid="4"]. Season with [wprm-ingredient text="½ teaspoon red pepper flakes" uid="5"] and [wprm-ingredient text="1 teaspoon kosher salt" uid="6"]. Cook until soft, about 10-15 minutes.
3 Slice the sausage as the veggies cook until soft.
4 When the veggies are soft, pour in [wprm-ingredient text="32 oz. chicken stock" uid="9"]. Add [wprm-ingredient text="1 lb. dried red beans" uid="7"], [wprm-ingredient text="1 bay leaf" uid="8"] and sliced sausage.
5 Place the lid onto the Instant Pot, and seal. Cook on high pressure for 2 hours 30 minutes.
6 Let the Instant Pot’s pressure release naturally, and then remove the top carefully.
7 If desired, smash some of the red beans with a potato masher or the back of your spoon. This will give the sauce a thicker, creamier texture.
8 Serve over warm white rice with a garnish of parsley.