feijoada (instapot)

  • Prep Time: 15 minutes
  • Soak Time: 4-8 hours or overnight — this is optional
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6-8 servings


  • 6 ounces diced bacon
  • 1 smoked ham hock
  • 1 pound boneless pork shoulder, cut into 1-2 inch chunks
  • 1 TBSP kosher salt
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1 pound (approximately 2 1/4 cups) dried black beans, sorted and rinsed
  • 1/2 teaspoon baking soda (can be omitted if you pre-soak your beans for 4 hours – overnight)
  • 5 cups chicken stock
  • 2 bay leaves
  • Salt and freshly ground black pepper


  1. Brown the meats: Set your Instapot to sauté and cook the bacon until it is browned and has rendered most of the fat, about 5 minutes. Remove the bacon from the pot to a large bowl with a slotted spoon, leaving as much bacon fat behind as possible. Add the pork to the pot in a single layer, sprinkle with 1/2 teaspoon of salt, and brown on one side, about 3 minutes. Move the pork to the bacon bowl with a slotted spoon.
  2. Sauté the aromatics: Add the onion and garlic to the pot, and sprinkle with 1/2 teaspoon of salt. Let the onion cook for a minute to start releasing liquid, then scrape the bottom of the pot to loosen all the browned bits of meat into the onions. Keep sautéing the onions and garlic, occasionally scraping the bottom of the pot to loosen any browned bits, until the onions soften, about 5 more minutes.
  3. OPTIONAL: Soak the beans: Unplug the Instapot. Add the beans, the chicken stock, the bowl full of meat and any juices, the smoked ham hock, and the bay leaves. Soak the beans for 4-8 hours. You should refrigerate the pot because the pork shoulder is not cooked through at this point.
  4. Pressure cook for 40 minutes with natural pressure release: If you didn’t soak the beans for at least 4 hours, stir in the dried beans, then the bowl full of meat and any juices. Sprinkle with 1 teaspoon salt and the baking soda, then pour in the broth and add the bay leaves. Lock the Instapot and cook on high pressure for 40 minutes. Let the pressure release naturally, about 20 minutes.
  5. Taste, season and serve: Carefully remove the lid – the steam will be hot – and discard the bay leaves. Taste the stew for seasoning; it will need pepper, but probably not any more salt. Serve over steamed white rice.

Adapted from Mike Vrobel’s Feijoada recipe.

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