Add onion, bell peppers, celery, garlic, beans, bay leaves, thyme leaves, chicken broth & water to the Instant Pot.
Stir until well combined.
Close & lock the lid.
Turn steam release handle to ensure pot is sealed.
Press PRESSURE COOKNormal; Pressure Level: High; Time: 25 minutes.
Press steam release handle down for Quick Release.
Press CANCEL.
Rinse lid under cold water.
Stir sliced Andouille into the pot.
Close & lock the lid.
Turn steam release handle to ensure pot is sealed.
Press PRESSURE COOKNormal; Pressure Level: High; Time: 15 minutes.
Allow Natural Release (about 30 minutes).
Press CANCEL.
Press SAUTNormal.
Add butter.
Cook until combined, stirring occasionally.
Press Cancel (Keep Warm: On)
Mash lightly with potato masher.
Add Tabasco, salt, & black pepper to taste.
Serve topped with a scoop of cooked white rice.
