For best results, rinse and soak red beans overnight or at least for 4 hours. If not soaking, rinse beans and drain prior to cooking.

Turn pressure cooker to sauté setting, drizzle small amount of olive oil (or 1Tbsp bacon fat) in hot pan. Add andouille sausage and brown on both sides. Remove from pot.

Add the onions to pot. Cook for a couple of minutes, scraping the bottom of the pot to get the brown bits up (deglaze). You may need to add just a splash of the broth to help loosen it.

Add the garlic, bay leaves, green and red bell peppers, sage, and basil. Cook, stirring frequently, until onion is translucent. 

Add the Cajun seasoning, and stir.

Add the broth, beans, and sausage. Stir and put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.

Cancel the Sauté function and pressure cook on high for 55 minutes if beans soaked, or 1 hour, 15 minutes if beans not soaked.

Allow 20 minute natural release. When pressure releases, stir bean mixture. Taste a few beans to make sure they are tender. If not, close lid and cook for another 5-10 minutes on high, instant release.

Remove and discard the bay leaves. Then mash some of the beans and stir to make a more creamy consistency.

Serve over cooked white rice.