Ingredients

• ●1 kg, cut into 2-inch cubes pork shoulder
• ●200g, diced bacon
• ●200g, sliced chorizo (or linguica)
• ●1 large, chopped onion
• ●4 cloves, minced garlic
• ●2 (500g) cans, drained and rinsed black beans
• ●1 (400g) can, drained and rinsed cannellini beans
• ●1 (400g) can, undrained diced tomatoes
• ●4 cup chicken broth
• ●2 bay leaves
• ●1 tbsp smoked paprika
• ●1 tsp cumin
• ●1 tsp dried oregano
• ●1 tbsp red wine vinegar
• ●1 tbsp soy sauce (or tamari)
• ●to taste salt
• ●to taste pepper
• ●for serving white rice
• ●for serving coleslaw
• ●for serving orange slices

Instructions

1. 1Turn your Instant Pot to the 'Sauté' function. Add the bacon and cook until crispy, rendering the fat. Remove the bacon and set aside.
2. 2Add the chorizo to the pot and brown on all sides. Remove and set aside with the bacon.
3. 3In the same pot with the bacon and chorizo fat, sear the pork shoulder in batches until browned on all sides. This adds great flavor! Remove the pork and set aside.
4. 4Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. 5Return the pork, bacon, and chorizo to the pot. Add the black beans, cannellini beans, diced tomatoes (with juice), chicken broth, bay leaves, smoked paprika, cumin, oregano, red wine vinegar, and soy sauce. Season with salt and pepper to taste.
6. 6Close the Instant Pot lid and set the valve to 'Sealing.' Cook on 'Manual' or 'Pressure Cook' mode for 45 minutes.
7. 7Let the pressure release naturally for 15 minutes, then manually release any remaining pressure.
8. 8Remove the pork from the pot and shred it with two forks. Return the shredded pork to the pot.
9. 9If you want a thicker stew, turn the Instant Pot back to 'Sauté' mode and simmer for 10-15 minutes, stirring occasionally, until the desired consistency is reached.
10. 10Remove the bay leaves. Serve the Feijoada hot over white rice, with a side of coleslaw and orange slices.