Turn your Instant Pot to the Sauté setting. Melt the butter and add your diced onions, bell peppers, and celery. Cook until softened about 3 to 4 minutes.

Add the sliced andouille sausage to the pot. Sauté for another few minutes until the edges are slightly browned and the oils are released.

Stir in the minced garlic and your favorite Cajun seasoning. Let the spices toast for about 30 seconds to wake up those bold flavors.

Pour in a splash of chicken broth and scrape the bottom of the pot to ensure no brown bits are stuck. Add the rest of the broth and your cubed potatoes.

Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. Once the timer goes off, do a quick pressure release.

Stir in the heavy cream. For a thicker consistency, use a potato masher to lightly crush some of the potatoes directly in the pot. Season with salt and pepper to taste.