Prep the ingredients

• Dice the celery, red and green bell peppers and onion for the trinity mix.
• Slice the scallions, chop the parsley and mince the garlic.
• Thinly slice the andouille sausage and drain the soaked red beans.

Sauté the sausage and trinity

• Set the Instant Pot to sauté and brown the sliced sausage.
• Add the celery, bell peppers and onion and cook until softened.

Add beans, broth and seasonings

• Add the soaked red beans, minced garlic and broth.
• Stir in the adobo, thyme, onion powder, garlic powder, Sazón, chili powder, Creole seasoning, black pepper and bay leaves.
• Nestle in the smoked turkey necks.

Pressure cook

• Seal the Instant Pot and cook on high pressure until the beans are tender.
• Release the pressure and remove the turkey necks.

Shred the turkey and thicken the sauce

• Shred the smoked turkey meat off the bones.
• Mash some of the cooked beans to thicken the sauce.
• Return the shredded turkey and mashed beans to the pot.

Finish and serve

• Stir in the butter, scallions and parsley.
• Simmer a few minutes, then serve hot with white rice and cornbread.