Pressure-Cooked Feijoada with Pork Shoulder and Sausage

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A quick and flavorful black bean stew made in a pressure cooker using pork shoulder, sausage, and aromatic spices for a traditional Brazilian taste. This Brazilian-inspired slow-cooker recipe, ready in about 65 minutes, pairs black beans, water, pork shoulder, cubed 1-inch 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.

Ingredients

• 2 cups dried black beans
• 6 cups water
• 1 lb pork shoulder, cubed 1-inch
• 7 oz smoked sausage, sliced
• 3 oz bacon, chopped
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp orange zest
• 1 1/2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• for serving cooked white rice

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups dried black beans and soak in water for 6 hours or overnight until plump.
2. Step 2: Set pressure cooker to sauté mode and heat 1 1/2 tbsp olive oil. Add 3 oz chopped bacon and cook for 4 minutes until crisp.
3. Step 3: Add 1 medium finely chopped onion and sauté for 4 minutes until translucent. Stir in 4 minced garlic cloves and cook 1 minute until aromatic.
4. Step 4: Add 1 lb cubed pork shoulder and 7 oz sliced smoked sausage. Brown the meat for 5 minutes, stirring frequently.
5. Step 5: Drain beans and add to the pressure cooker with 6 cups water, 2 bay leaves, 1 tsp orange zest, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
6. Step 6: Secure lid and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
7. Step 7: Remove bay leaves, adjust seasoning with salt and pepper if needed.
8. Step 8: Serve feijoada hot over cooked white rice.