Turn the pressure cooker on to the Sauté setting. Add the bacon and cook, stirring occasionally, until it renders the fat. Remove the bacon and set aside (You won't be adding it in, you just want the fat). If using bacon fat, let it heat up and then proceed.

If you are using Andouille sausage, add it and brown on both sides (don't cook through). Then remove. If using kielbasa, don't brown it as long as it is softer than Andouille.

Add the onions and celery. 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/Creole 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 press the Pressure Cook or Manual button, then press the + or - button or dial to choose 50 minutes (High Pressure).

When the cooking cycle has finished, let the pot sit undisturbed for 20 minutes (20 minute natural release). Then manually release the remaining pressure by turning the steam release knob to Venting.

When the pin in the lid drops down, you can open the lid. Carefully stir the beans with a long handled spoon (be aware of any possible steam pockets as they "burp" and can cause burns).

Taste a few of the beans to make sure they are tender. If not, close the lid and cook for 5 more minutes (with a 10 minute natural release).

Remove and discard the bay leaves. Then mash some of the beans (a potato masher is good for this) and stir to make a more creamy consistency. Taste and add more seasoning if desired. Stir in the chopped parsley.

Serve over cooked white rice and garnish with green onions and hot sauce.