Smoky Feijoada Made Easy in the Instant Pot | Brazilian Comfort Food

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs reduce fat while maintaining flavor.

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: kielbasa

Turkey sausage offers a leaner option.

chorizo

🥗Healthier: spicy turkey sausage

💰Cheaper: spicy pork sausage

Spicy turkey sausage reduces calories.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils offer protein and fiber at a lower cost.

Brown the pancetta in a wide pan over medium low heat until caramelized, then set aside.

Brown the smoked sausage, then the Italian sausage, slicing the Italian sausage and returning it to the pan to finish cooking.

Add the bacon to render fat and crisp it up.

Add one finely diced onion to the pan and cook until soft and translucent.

Make a well in the center of the onion and add two cloves of diced garlic, toasting gently for about 30 seconds.

Pour in two cups of chicken stock to deglaze the pan, scraping up the browned bits.

Add one lb of soaked and rinsed black beans to the Instant Pot along with the browned meats, onion, garlic mixture, and two bay leaves.

Pour in the deglazed chicken stock and add 8 oz of diced tomatoes.

Top off with enough water to reach the fill line, approximately six cups.

Lock the lid and set the Instant Pot to high pressure for 40 minutes.

After cooking, do a natural pressure release for 10 to 15 minutes, then remove the lid and switch to sauté mode.

Let the stew simmer, scoop out a bowl of beans, crush them with a fork, and stir them back in to thicken the stew.

For a thicker consistency, make a slurry with a tablespoon of cornstarch and hot liquid from the pot, stirring it in and letting it bubble for another 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level: