Rinse the beans thoroughly and pick out any broken pieces or debris.
Place the Instant Pot on the saute' function. Add the olive oil to the pot. Add the sausage to the pot. Cook for 4-5 minutes or until cooked through. Remove the sausage from the pot.
Most sausage will leave behind some oil in the pot. If you use chicken or turkey, it may not. Add additional olive oil here if needed. Add the onions, green peppers, and celery to the pot.
Saute for 3-4 minutes until translucent and fragrant.
Add in the garlic and stir. Saute for 1-2 minutes.
Add the broth and stir to deglaze the pot. Add the cooked sausage, rinsed beans, ham hock or smoked turkey, Better than Bouillon, Creole seasoning, cayenne, thyme, and bay leaves to the pot.
Cook on Manual > High Pressure Cooking for 55 minutes (unsoaked beans) or 20 minutes (soaked beans).
Allow the steam to release naturally for 15 minutes without quick release.
Open the pot and remove the bay leaves. If you used a ham hock you can remove it (there's usually little to no meat to use). If you used smoked turkey, if you wish, you can remove it shred the meat from it and return it to the pot.