Turn Instant Pot to saute and allow to heat up for a minute or two.
Add in olive oil, sausage, and the minced onion. Saute for 2-3 minutes, or until the sausage begins to be brown and the onions soften. Turn the Instant Pot OFF.
Add in the stock and scrape up the browned bits on the bottom of the inner pot.
Add in potatoes on top of the sausage and sprinkle with the Cajun seasoning. Add drained green beans on top of sausage.
Close the Instant Pot and seal the vent knob to sealed.
Hit manual or pressure cook and adjust cook time to 2 minutes on HIGH pressure.
Once cook time has elapsed, let pressure release naturally for at least 5 minutes. Then do a quick release of pressure by hitting the vent knob from sealed to venting, being careful to stand away from the steam being released. You can also let pressure release naturally.
Stir together the ingredients and serve.
Chicken Stock: Use 1 cup stock for a 6 quart Instant Pot and 1.5 cups stock for an 8 quart Instant Pot. You can also use water in a pinch.
Cook Time: 2 minute cook time will cook the potatoes to a creamy, soft consistency. If you want your potatoes JUST fork tender, but still somewhat firm, set cook time for only 1 minute.
Smoked Sausage: Use any type of precooked smoked sausage or kielbasa you like. I look for an organic variety that is nitrate free, MSG free, preservative free and lower in sodium. You can also use turkey or chicken sausage to cut the amount of fat significantly.
Cajun Seasoning can be replaced with seasoned salt, or ½ teaspoon salt, ¼ teaspoon garlic powder, and ¼ teaspoon paprika.
Leftovers can be stored in the fridge for up to 4 days in a sealed container. This recipe does not freeze well.
Sodium Content: To control the level of sodium, use low sodium stock, rinse canned green beans or use no salt added canned beans, and omit the salt or cut in half the amount of salt in the homemade Cajun seasoning.
By all means, use fresh trimmed green beans in place of the canned beans if that is what you prefer.