172 minutes•Medium•Serves 8
Instant Pot Feijoada (Rio de Janeiro)
By @chef1
A rich and smoky Brazilian black bean stew, made easy in the Instant Pot. This Feijoada is packed with pork shoulder, bacon, chorizo, and beans, perfect for a comforting and flavorful meal.
Recipe Rating
Not yet rated by chefs
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
- 1Turn your Instant Pot to the 'Sauté' function. Add the bacon and cook until crispy, rendering the fat. Remove the bacon and set aside.
- 2Add the chorizo to the pot and brown on all sides. Remove and set aside with the bacon.
- 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.
- 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.
- 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.
- 6Close the Instant Pot lid and set the valve to 'Sealing.' Cook on 'Manual' or 'Pressure Cook' mode for 45 minutes.
- 7Let the pressure release naturally for 15 minutes, then manually release any remaining pressure.
- 8Remove the pork from the pot and shred it with two forks. Return the shredded pork to the pot.
- 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.
- 10Remove the bay leaves. Serve the Feijoada hot over white rice, with a side of coleslaw and orange slices.
Recipe details
- Cuisine
- Brazilian
- Category
- Main course
- Preparation
- 45 minutes
- Cooking
- 94 minutes
Estimated total: 172 minutes. Planning estimate: explicit duration ranges use their midpoint; documented preparation, heating and handling allowances are included. Overlapping tasks are counted once. Package directions and doneness checks take priority.
How these estimates were calculated
- Chop vegetables, drain beans and measure ingredients: 10 min planning allowance (vegetable_prep)
- Cut pork shoulder, bacon and sausage: 10 min planning allowance (meat_prep)
- Heat the pot on sauté: 3 min planning allowance (pan_preheat)
- Render bacon until crisp: 8 min planning allowance (saute)
- Remove bacon: 2 min planning allowance (transfer)
- Brown sliced chorizo: 8 min planning allowance (sear_batch)
- Remove chorizo: 2 min planning allowance (transfer)
- Sear pork in three batches: 8 min planning allowance (sear_batch)
- Remove pork: 2 min planning allowance (transfer)
- Return meats and add beans, liquids and seasonings: 5 min planning allowance (assemble)
- Bring pressure cooker to pressure: 15 min planning allowance (pressure_heat)
- Release remaining pressure: 3 min planning allowance (quick_release)
- Remove and shred pork: 10 min planning allowance (meat_prep)
- Return shredded pork: 2 min planning allowance (transfer)
- Remove bay leaves and serve: 2 min planning allowance (garnish)
- Optional 10–15-minute thickening simmer is excluded; add that time if used. Rice, coleslaw and orange accompaniments are assumed ready to serve and are outside this stew estimate.
- Assumes three batches for 1 kg pork shoulder in a home pressure cooker; 8 minutes per batch.
- onion: USDA large portion weight
- garlic: USDA clove portion weight
- Used 1 clove (3g) portion for 4 cloves.
- black beans: Stated package net weight
- cannellini beans: Stated package net weight
- Used 'Beans, white, mature seeds, canned' as a generic equivalent for cannellini beans.
- diced tomatoes: Stated package net weight
- Used 'Tomatoes, red, ripe, canned, packed in tomato juice' for diced tomatoes.
- chicken broth: USDA cup portion weight
- Excludes discarded bay leaves
- smoked paprika: USDA tbsp portion weight
- Used plain paprika as a generic equivalent for smoked paprika.
- cumin: USDA tsp, whole portion weight
- Used cumin seed as a generic equivalent for unspecified cumin.
- dried oregano: USDA tsp, leaves portion weight
- Used 'tsp, leaves' portion for dried oregano.
- red wine vinegar: USDA tbsp portion weight
- soy sauce (or tamari): USDA tbsp portion weight
- Used 'Soy sauce made from soy (tamari)' as the first option for soy sauce/tamari.
- Unweighed salt: only documented zero nutrients included
- pepper: USDA tsp, ground portion weight
- pepper: Seasoning allowance: 1/4 tsp per 4 servings
- Pepper to taste, using standard allowance.
- Excludes optional white rice
- Excludes optional coleslaw
- Excludes optional orange slices
- pork shoulder: 1000 g · USDA reference 167843
- bacon: 200 g · USDA reference 168277
- chorizo (or linguica): 200 g · USDA reference 173859
- onion: 150 g · USDA reference 170000
- garlic: 12 g · USDA reference 169230
- black beans: 1000 g · USDA reference 175188
- cannellini beans: 400 g · USDA reference 175204
- diced tomatoes: 400 g · USDA reference 170051
- chicken broth: 996 g · USDA reference 174536
- bay leaves: discarded ingredient excluded
- smoked paprika: 6.8 g · USDA reference 171329
- cumin: 2.1 g · USDA reference 170923
- dried oregano: 1 g · USDA reference 171328
- red wine vinegar: 14.9 g · USDA reference 172240
- soy sauce (or tamari): 18 g · USDA reference 174278
- salt: documented zero nutrients only · USDA reference 173468
- pepper: 1.15 g · USDA reference 170931
- white rice: optional ingredient excluded
- coleslaw: optional ingredient excluded
- orange slices: optional ingredient excluded
feijoada · black beans · pork · Instant Pot
Estimated nutrition per serving
669 calories · 41.4 g protein · 37.7 g carbohydrate · 39.2 g fat · 12.8 g fiber
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Excludes discarded bay leaves; Excludes optional white rice; Excludes optional coleslaw; Excludes optional orange slices Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Featured in: Around the World in 80 Meals
Transport yourself to Rio de Janeiro with this Instant Pot Feijoada! A rich and smoky Brazilian black bean stew, perfect for a comforting and flavorful meal. Quick, easy, and delicious!
Read the StoryRecipe Context
This recipe was created with the following context in mind:
Monday
late night
winter
Requested: 8 min
1 person