Red beans and sausage - instant pot

1 medium onion diced (or about 1 c of frozen onion)
1 bell pepper diced (frozen works)
3 celery stalks diced
3 cloves garlic minced (or garlic powder)
1 pound dry red kidney beans (not soaked)
1 tsp salt or more to taste
1/2 tsp black pepper
1/4 tsp white pepper (optional)
Garlic powder
Creole seasoning (Tony's)
7 cups water (I use 4 cups of chicken broth and 3 cups of water or get as close to that with the cans of broth and finish with water.)
1 pound sausage cut into thin slices

Serve with cooked rice. 

Instructions-
Add all ingredients, except for sausage and rice to the Instant Pot.
Place the lid on, lock it, and set to manual high pressure for 28 minutes.
At the end of the 28 minutes, use the quick release (manual release) method (release the valve).
When the Instant Pot is fully depressurized the pin will fall, and you can remove the lid.
Run the lid under cold water, and set aside. This will help the Instant Pot to re-seal.
Add the sausage, place the lid on and lock it.
Use the manual setting at 15 minutes high pressure, and allow the Instant Pot to release naturally this time (no using the pressure release valve, just let it sit until the pin drops). Mine took about 26 minutes to naturally release, FYI.
You can let the beans mixture sit with the lid of for a few minutes to thicken the liquid.
Serve the bean mixture over a cup of cooked rice.

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