Start by rinsing and draining the rice. Add 2 cups of water to the Instant Pot inner pot. Add the rice, salt and 2 cups of water to an Instant Pot safe dish and stir to combine. Add a long-legged trivet to the Instant Pot. Place the dish with the rice on top of the trivet. Cover the dish with aluminum foil and use a fork to poke a few holes to allow for slight ventilation. Close the lid and pressure cook on High for 5 mins and perform a 10 min Natural Pressure Release. Manually release any remaining pressure and then open the lid. Remove the dish with the rice, set aside and let cool while still covered for 10 mins.

Turn Sauté mode on, once hot, add the olive oil. Once the oil is simmering, add the sliced sausage and saute for a few mins, until golden brown. If needed, cook in batches. Remove sausages and put them on a plate. Next, add the onion and saute for 1 min. Add minced garlic and cook for another 30 secs, stirring with your spatula. Add the sausage and the rest of the ingredients to the Instant Pot. Cover the Instant Pot with the lid, lock it and cook on High Pressure for 35 mins. Once done cooking, perform a Natural Pressure Release, which should take about 25 mins. Serve the bean mixture over cooked rice with fresh chopped parsley.