Ingredients

• 1 lb mixed dry beans
• 1/4 lb to 1 lb smoked sausage, andouille, etc.
• 1 onion, chopped
• any other vegetables you have around, chopped: bell peppers, fennel, etc.
• 1 clove garlic minced
• 1 can diced tomatoes, undrained
• 1 quart chicken broth
• 2 cups water
• salt and pepper, to taste

Procedure

1. Sort and rinse the beans. Add them to the pressure cooker with 8 cups of water and 2 tsp salt.
2. Set to high pressure for 30 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure
3. Remove the pressure cooker pot and drain the beans. Be sure to clean the seal ring and rim of the pot if needed.
4. Saute onion, garlic, and sausage in the instant pot until aromatic and almost browned
5. Add back the beans, and add the broth, tomatoes, and etc.
6. Set cook time for 10 minutes. Natural release for 10 minutes, then release remaining pressure.