Instant Pot Brazilian Feijoada-Style Black Bean Stew

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A rich and hearty black bean stew inspired by Brazilian feijoada, cooked quickly in the Instant Pot with smoky and savory flavors. This Brazilian-inspired slow-cooker recipe, ready in about 75 minutes, pairs dried black beans, smoked sausage, sliced, bacon, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb dried black beans
• 8 oz smoked sausage, sliced
• 4 oz bacon, diced
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp paprika
• 1 tsp ground cumin
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 orange, peeled and sectioned
• 1/4 cup fresh parsley, chopped

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Instructions

1. Step 1: Rinse 1 lb dried black beans thoroughly and soak in water for at least 1 hour, then drain.
2. Step 2: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 4 oz diced bacon and cook until crisp, about 5 minutes.
3. Step 3: Add 8 oz sliced smoked sausage, 1 chopped medium yellow onion, and 4 minced garlic cloves. Sauté for 4-5 minutes until onions are translucent and sausage is browned.
4. Step 4: Stir in 1 tsp paprika and 1 tsp ground cumin, cooking for 1 minute until fragrant.
5. Step 5: Add the soaked and drained black beans, 4 cups chicken broth, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Close the lid, seal the valve, and cook on high pressure for 40 minutes.
6. Step 6: After cooking, allow natural pressure release for 15 minutes, then quick release any remaining pressure. Remove bay leaves, stir in peeled and sectioned orange, and sprinkle 1/4 cup chopped fresh parsley before serving.