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Brazilian-style feijoada with black beans, pork and sliced sausage served with white rice, collard greens and farofa

Photo: Bradleyzm / Wikimedia Commons · CC BY-SA 4.0

Instant Pot Family Dinners

Instant Pot Brazilian-Style Feijoada with Collards & Farofa

Soaked black beans and pork pressure-cook into a deeply savory stew while garlicky collards, rice, orange and toasted cassava flour make the bowl feel complete.

Developed for DishGal · Updated 2026-10-06

Instant Pot Family DinnersEasy Pork Recipes
Prep25 min
Cook70 min
Total125 min
Cost$4.25

Directions

  1. Soak and measure safely

    Cover beans by 3 inches with cool water and soak 8 to 12 hours. Drain and rinse. This recipe is written for a 6-quart electric pressure cooker; soaked beans, meat and liquid must remain below the half-full line because beans expand and foam.

  2. Brown the sausage and pork

    Season pork with 1 teaspoon salt and pepper. Select Sauté High, add neutral oil and brown sausage for 4 minutes; transfer to a clean plate. Brown pork in two uncrowded batches for about 4 minutes each, coloring two sides without cooking it through.

  3. Deglaze the base

    Reduce Sauté to Normal. Cook onion for 4 minutes, then add four minced garlic cloves and cumin for 30 seconds. Pour in 1 cup broth and scrape until the base is completely smooth. Add the remaining 3 cups broth, drained beans, bay leaves and browned pork; stir once.

  4. Pressure-cook and release

    Lock the lid and cook on High Pressure for 35 minutes; allow about 15 minutes to reach pressure. Let pressure release naturally for 20 minutes, then vent any remainder in short controlled pulses. Open only after the float valve drops, keeping hands and face clear of steam.

  5. Verify beans and pork

    The beans should crush creamy between two fingers and the pork should pull apart with a fork. Pork is safe at 145°F followed by a 3-minute rest, but shoulder is most tender around 195 to 205°F. If either remains firm, cook 5 minutes more at High Pressure with a 10-minute natural release.

  6. Finish the feijoada

    Discard bay leaves. Return sausage and simmer on Sauté Low for 8 to 12 minutes, stirring often, until hot and lightly thickened. Mash about 1/2 cup beans against the pot wall for body, then season with up to 1/2 teaspoon of the remaining salt.

  7. Cook the collards

    While the stew reduces, heat olive oil in a large skillet over medium. Add the remaining two garlic cloves for 20 seconds, then collards and 1/2 teaspoon salt. Cook 6 to 8 minutes until bright and tender, splashing in water if the pan dries.

  8. Build the plates

    Spoon feijoada beside rice and collards. Add farofa and orange wedges, and keep hot sauce at the table so the shared pot stays mild-first.

Why this works

Why it worksA full four cups of thin broth and a thoroughly deglazed base give soaked beans enough liquid while reducing burn-warning risk.
Why it worksHolding the already-cooked sausage until after pressure preserves distinct slices and prevents excess fat from clouding the bean broth.
Why it worksRice, bitter greens, citrus and crunchy farofa balance the rich pork-and-bean stew instead of treating it as an isolated bowl.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on Amazon6-quart electric pressure cookerThe soaked-bean volume, four-cup thin-broth base and 20-minute natural release are written for this family capacity.See current options → Compare on AmazonFine-mesh colanderRinse and inspect black beans before soaking, then drain them thoroughly before pressure cooking.See current options → Compare on AmazonStainless-steel bean masherMash a measured scoop of tender beans against the pot wall to thicken the stew naturally.See current options →

Swaps & notes

Easy swaps

  • Use 1 1/2 pounds meaty pork ribs in place of shoulder; keep the same pressure timing and verify tenderness around the bones.
  • Use smoked turkey sausage for a lighter variation, understanding that the finished flavor will be less pork-forward.
  • If cassava flour is unavailable, serve toasted coarse breadcrumbs for crunch; they are not traditional farofa but fulfill the same textural role.

Cook notes

  • Total time excludes the unattended overnight soak but includes browning, about 15 minutes to pressurize, the 35-minute cycle, a 20-minute natural release and finishing time.
  • Follow the exact model manual for minimum liquid, half-full guidance for beans, locking and venting. Never force the lid.
  • Do not double this recipe in a 6-quart cooker; beans and foamy liquid need the specified headroom.
  • Salt levels vary widely in sausage and broth, so most of the seasoning happens after reduction.

Storage

Cool the feijoada in shallow containers within 2 hours. Refrigerate up to 4 days or freeze up to 3 months. Store rice, collards and farofa separately. Reheat the stew to 165°F with a splash of broth; reheat rice to 165°F and discard any rice left at room temperature longer than 2 hours.

Questions

Can I skip soaking the black beans?

Not with these timings and liquid amounts. Unsoaked beans need a longer cycle and more liquid, which changes both the half-full calculation and the pork texture.

Why are the sausage slices added after pressure?

They are already cooked. Browning develops flavor, while returning them during the finishing simmer keeps them juicy and visually distinct.

What if the beans are tender but the stew looks thin?

Mash a scoop of beans and simmer uncovered on Sauté Low, stirring frequently. The natural bean starch thickens the broth without flour.

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Instant Pot Brazilian-Style Feijoada with Collards & Farofa
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1. Soak and measure safelyCover beans by 3 inches with cool water and soak 8 to 12 hours. Drain and rinse. This recipe is written for a 6-quart electric pressure cooker; soaked beans, meat and liquid must remain below the half-full line because beans expand and foam.
2. Brown the sausage and porkSeason pork with 1 teaspoon salt and pepper. Select Sauté High, add neutral oil and brown sausage for 4 minutes; transfer to a clean plate. Brown pork in two uncrowded batches for about 4 minutes each, coloring two sides without cooking it through.
3. Deglaze the baseReduce Sauté to Normal. Cook onion for 4 minutes, then add four minced garlic cloves and cumin for 30 seconds. Pour in 1 cup broth and scrape until the base is completely smooth. Add the remaining 3 cups broth, drained beans, bay leaves and browned pork; stir once.
4. Pressure-cook and releaseLock the lid and cook on High Pressure for 35 minutes; allow about 15 minutes to reach pressure. Let pressure release naturally for 20 minutes, then vent any remainder in short controlled pulses. Open only after the float valve drops, keeping hands and face clear of steam.
5. Verify beans and porkThe beans should crush creamy between two fingers and the pork should pull apart with a fork. Pork is safe at 145°F followed by a 3-minute rest, but shoulder is most tender around 195 to 205°F. If either remains firm, cook 5 minutes more at High Pressure with a 10-minute natural release.
6. Finish the feijoadaDiscard bay leaves. Return sausage and simmer on Sauté Low for 8 to 12 minutes, stirring often, until hot and lightly thickened. Mash about 1/2 cup beans against the pot wall for body, then season with up to 1/2 teaspoon of the remaining salt.
7. Cook the collardsWhile the stew reduces, heat olive oil in a large skillet over medium. Add the remaining two garlic cloves for 20 seconds, then collards and 1/2 teaspoon salt. Cook 6 to 8 minutes until bright and tender, splashing in water if the pan dries.
8. Build the platesSpoon feijoada beside rice and collards. Add farofa and orange wedges, and keep hot sauce at the table so the shared pot stays mild-first.