Set Instant Pot to Saute and prep ingredients.
Add cooking oil to Instant Pot and heat until shimmering, then add onion, celery, pepper and salt and pepper. Saute until vegetables begin to brown, add garlic and cook until fragrant. Then remove all vegetables and set aside.
Add sausage to the Instant Pot and saute until browned on all sides. Then remove and set aside.
Deglaze the Instant Pot with a small amount of Chicken Stock (~1 cup) and scrape the bottom of the pot until free of burn on debris.
Cancel the saute. Add remaining chicken stock, hot sauce, Worcestershire, beans, herbs and seasonings and set Pressure Cook for 40 minutes on high pressure.
After 40 minutes, cover Instant Pot with a towel to contain any liquid and turn the release knob to Venting. After pressure is released, open the lid and add vegetables and sausage back into the pot.
Cover the Instant Pot and set Pressure Cook for 10 minutes on high pressure.
When done cooking, let it naturally release for 20 minutes, then remove the lid, and mash some of the beans to thicken the liquid slightly (the most you mash, the thicker it will be). Serve with a scoop of rice.