Pressure-Cooked Feijoada with Bacon and Smoked Sausage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An expedited version of Brazilian feijoada made in a pressure cooker for tender black beans and smoky pork flavors in under an hour. This brazilian-inspired slow cooker ready in about 65 minutes pairs black beans, dried, water, bacon, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 530 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.

Prep: 15 min Cook: 50 min Serves 6 Brazilian cuisine 530 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 2 cups dried black beans in water for 4 hours, then drain and rinse.
  2. Step 2: Set pressure cooker to sauté mode and heat 2 tbsp olive oil. Add 8 oz diced bacon and cook for 4 minutes until fat renders and bacon crisps.
  3. Step 3: Add 1 medium diced yellow onion and 4 minced garlic cloves; sauté for 3 minutes until fragrant.
  4. Step 4: Stir in 1 lb diced pork shoulder and 10 oz sliced smoked sausage; brown for 5 minutes.
  5. Step 5: Mix in 1 tbsp tomato paste and cook for 1 minute.
  6. Step 6: Add soaked black beans, 6 cups water, 2 bay leaves, 1.5 tsp salt, and 1 tsp black pepper; stir well.
  7. Step 7: Seal the pressure cooker and cook on high pressure for 35 minutes, then allow a natural pressure release for 10 minutes before opening.
  8. Step 8: Remove bay leaves and adjust seasoning if needed. Serve the feijoada hot over 4 cups cooked white rice.

Frequently asked questions

How long does Pressure-Cooked Feijoada with Bacon and Smoked Sausage take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pressure-Cooked Feijoada with Bacon and Smoked Sausage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans, dried from drying out.

Can I substitute ingredients in Pressure-Cooked Feijoada with Bacon and Smoked Sausage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pressure-Cooked Feijoada with Bacon and Smoked Sausage for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pressure-Cooked Feijoada with Bacon and Smoked Sausage?

Brazilian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes