Add rice to pot along with 2 cups of chicken broth. Lock lid and cook for 12 minutes at low pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove rice and set aside. Wash out inner pot and return to cooker.
Using sauté setting – add oil to pot, along with sausage and cook until slightly crispy (almost 10 minutes), stirring occasionally. Resist the urge to stir often because you want color on the sausage and that won’t happen if you move too much.
Add the “Trinity” (onions, peppers, celery) to pot and cook for another 3 minutes or so, stirring frequently until onions are soft and translucent.
Add vinegar, garlic, thyme, and bay leaves to pot and cook to about a minute, stirring constantly, until vinegar has evaporated.
Add beans to pot (including liquid), along with 2 cups of chicken broth and creole seasoning. Mix well. Lock lid and cook for 5 minutes at high pressure.
Once cook time is complete, quick-release pressure. Remove bay leaves and thyme sprigs.
Finally, add rice to pot, mix well, and serve.