Press the sauté button on the front of your 6-quart Instant Pot and add 1 tablespoon of vegetable oil into the pot.
Once heated up, add the sausage and brown on all sides. Press the off button then add in the rest of the ingredients.
Stir to mix up everything.
Close the lid of the pressure cooker and make sure that the vent is set to sealing.
Using the manual function, use high pressure and set the cook time to 40 minutes.
Once the soup has finished cooking, let sit for 15 minutes before you quick release the pressure. You can choose to either quick release it or let it naturally release, depending on how hungry you are or when dinner is!
Stir and divide into bowls and serve with crusty bread!
Notes
To make this on the stovetop: I would use canned beans unless you have soaked the dry beans overnight. All the steps are the same except cook time. For canned beans, your cook time would roughly be 30-40 minutes, or until vegetables are tender. For soaked dry beans, I would say your cook time would be closer to 90 minutes or longer.