Add dry beans and broth (or water) to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button (or set to 30 Minutes).
While the beans are cooking, add oil to a 3 quart sauce pan or iron skillet and heat on medium high for 3 minutes.
Once the oil is heated, add the onion, peppers, and smoked sausage and saute on medium-high until wilted or onions are clear.
Add garlic and cook for an additional 5 minutes while stirring.
When the timer beeps, carefully turn the valve to vent. Once the pressure is released, remove the lid from your Instant Pot.
Add the sausage and pepper mixture, tomatoes and spices to the Instant Pot and replace the lid.
Turn the lid to lock and turn the valve to sealing. Set manual at 5 minutes.
When the timer beeps, allow to naturally release for 20 minutes.
Turn valve to vent, remove lid and add heavy cream and give it a few stirs with a wooden spoon.
Serve hot over rice or alone and Enjoy!