Using the Sauté function, brown half of the Andouille sausage. Flip and brown on the other side. Remove from Instant Pot. Repeat with the other half.
Add the celery, onion and green bell pepper. Cook until soft, about four to five minutes, stirring occasionally. Add garlic and cook from 30 seconds.
Pour in chicken stock. Add browned Andouille sausage, ham hocks, red beans, Cajun seasoning, thyme sprigs and bay leaves. Seal and cook on manual. Use the natural release after cooking.
For a taste of New Orleans in your own kitchen, I hope you try this Instant Pot red beans and rice. Everyone is sure to love this comforting dish.