Set a 6-quart Instant Pot to the sauté function. Add 1 tablespoon of oil along with the cut sausage. Cook for 3-4 minutes or until sausage begins to brown. Remove from the pot and let drain on a paper towel plate.
Add additional tablespoon of oil along with diced onion, celery, and bell pepper. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.
Pour in broth and scrape the bottom of the pot to ensure no bits or pieces are sticking.
Add red beans and sausage along with the Worcestershire sauce, paprika, cayenne pepper, oregano, basil, thyme, salt, pepper, and bay leaves. Stir to combine.
Set the Instant Pot to High pressure and cook for 50-55 minutes. (50 minutes for firm beans and 55 minutes for softer beans.). Allow a 10-minute natural pressure release.
While the beans are cooking, cook rice and water on the stovetop according to package directions.
Turn the pressure release valve to the venting position. Remove the lid once all of the steam has been released.
Find and remove the bay leaves.
Serve beans over cooked white rice with additional hot sauce and fresh parsley. Enjoy!