An instant pot isn’t useful here. If you cook it in an instant pot, the liquid used to cook the beans won’t thicken up at all. It’s one of those things where the liquid both has to reduce, and the starches etc. in the beans have to be extracted to thicken the remaining liquid. This just takes time. Same with extracting some of the flavors from the sausages, etc.
My personal opinion is to roughly quadruple the amount of the spices/herbs used (except the onion); I find truly authentic recipes to have a little less punch than I prefer.