Chop the onions, celery, bell pepper, and garlic as noted in the recipe. Set the Instant Pot on the highest saute setting. When the pot is heated, add the olive oil followed by the onions, celery, bell pepper, and garlic. Cook for 5-8 minutes or until tender. When ready, turn the Instant Pot off.
Stir to combine. Place the instant pot lid in place and lock it into position. Make sure the pressure venting valve is closed. Choose the pressure cooker setting and make sure it’s set for normal. Cook red beans and rice for 10 minutes.
When the Instant Pot is done cooking, use natural pressure release. Taste the beans and season with salt and pepper to taste. Add additional liquid if desired for a juicier bowl of beans. Serve up beans with rice and hot sauce. Garnish with parsley if desired.