Instant Pot Sourdough Brazilian Black Bean Feijoada with Crispy Bread Strips

Name: Instant Pot Sourdough Brazilian Black Bean Feijoada with Crispy Bread Strips
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 cups (400 g) dried black beans, soaked and drained, soaked 8+ hours and drained; 1½ lbs (680 g) pork shoulder or butt, bone-in if possible, cut into 2-inch chunks, patted dry; 1 lb (450 g) pork spare ribs or short ribs, cut into individual ribs, patted dry; 2 tbsp (30 ml) extra-virgin olive oil; 1 whole (200 g) large yellow onion, diced (about 1 inch); 6 cloves (30 g) garlic cloves, minced; 2 whole (400 g) orange, zest and juice, zest finely grated, juice freshly squeezed; 4 cups (950 ml) beef or chicken broth, unsalted; 3 leaves (3 whole) bay leaves; 2 tsp (5 g) ground cumin; 1 tsp (2 g) freshly ground black pepper; 2 tsp (12 g) kosher salt; 6 oz (170 g) sourdough bread, day-old or slightly stale, cut diagonally into ½-inch-thick strips; 2 oz (56 g) sourdough bread, day-old or slightly stale, crumbled into small pieces; ¼ cup (15 g) fresh cilantro, chopped (optional)

From the MyKitchenBank Kitchen

A bold one-pot feijoada that marries traditional Brazilian black bean stew with the tang of sourdough. Tender pork simmers with beans, aromatics, and orange until rich and deep; crispy sourdough strips finish the dish with textural contrast. The bread also thickens the broth naturally, a traditional trick in Brazilian cooking.

Prep: 20 min
Cook: 55 min
Wait: 15 min
Total: 1 hr 30 min
Makes: 6 servings (about 1.5 cups stew + bread strips per bowl)

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Ingredients

6 servings

2 cups (400 g) dried black beans, soaked and drained, soaked 8+ hours and drained
1½ lbs (680 g) pork shoulder or butt, bone-in if possible, cut into 2-inch chunks, patted dry
1 lb (450 g) pork spare ribs or short ribs, cut into individual ribs, patted dry
2 tbsp (30 ml) extra-virgin olive oil
1 whole (200 g) large yellow onion, diced (about 1 inch)
6 cloves (30 g) garlic cloves, minced
2 whole (400 g) orange, zest and juice, zest finely grated, juice freshly squeezed
4 cups (950 ml) beef or chicken broth, unsalted
3 leaves (3 whole) bay leaves
2 tsp (5 g) ground cumin
1 tsp (2 g) freshly ground black pepper
2 tsp (12 g) kosher salt
6 oz (170 g) sourdough bread, day-old or slightly stale, cut diagonally into ½-inch-thick strips
2 oz (56 g) sourdough bread, day-old or slightly stale, crumbled into small pieces
¼ cup (15 g) fresh cilantro, chopped (optional)

Equipment (7)

Instant Pot (6-quart or larger)
Instant Pot trivet
Large cutting board
Chef's knife
Paper towels
Large serving spoon
Skillet or cast-iron pan

Steps

Before you start

Soak black beans in cold water for at least 8 hours, or use the quick-soak method (cover with cold water, bring to a boil for 2 minutes, then soak 1 hour)
Have the Instant Pot trivet and liner ready
Cut sourdough bread into strips and set aside for crisping

1
Sear the pork
- Set the Instant Pot to sauté mode on high heat.
- Add the olive oil and heat for 1 minute until shimmering.
- Working in two batches to avoid crowding, sear the pork shoulder chunks and ribs for 2–3 minutes per side until golden brown.
- Transfer to a plate and set aside.
- Do not wash the pot; the browned bits add flavor.
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Ready when: Pork is golden brown on all sides and releases easily from the pot
Tip: Don't crowd the pot; working in batches ensures a proper crust rather than steaming.
2
Build the base
- While the pot is still on sauté mode, add the diced onion and garlic.
- Stir frequently for 2 minutes until fragrant and the onion begins to soften.
- Add the cumin and black pepper, stirring for 30 seconds to bloom the spices.
- Scrape up any brown bits from the bottom of the pot with a wooden spoon.
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Ready when: Aromatics are softened and spices are fragrant
Tip: Blooming the spices in hot fat makes them more aromatic and flavorful.
3
Add beans and broth
- Return the seared pork to the pot.
- Add the drained soaked black beans, broth, orange zest, orange juice, bay leaves, and salt.
- Stir well, ensuring the beans are submerged.
- The liquid should just cover the ingredients; add a bit more broth if needed.
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Ready when: All ingredients are fully submerged and evenly distributed
Tip: Don't skip scraping the bottom of the pot—those browned bits are liquid gold for depth of flavor.
4
Pressure cook
- Press the Cancel button to turn off sauté mode.
- Lock the lid and set the Instant Pot to high pressure (full pressure) for 35 minutes.
- The pot will take about 10 minutes to come to pressure before the timer starts.
- Do not use the quick-release button when done; proceed to the next step.
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Tip: Don't force the lid open; let the natural pressure release happen completely to keep pork tender.
5
Natural pressure release
- Let the Instant Pot sit undisturbed for 10 minutes.
- Then carefully open the pressure release valve to let any remaining steam escape slowly.
- Once the pressure indicator drops completely, remove the lid.
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Ready when: Pressure indicator is fully dropped; lid opens easily
Tip: Natural release is gentler on the meat and prevents the beans from splitting.
6
Thicken the stew
- Remove the bay leaves.
- Turn the Instant Pot back to sauté mode on medium heat.
- Crumble the 2 oz of sourdough bread into small pieces and stir it directly into the stew.
- Simmer, stirring occasionally, for 3–4 minutes.
- The bread will break down and naturally thicken the broth, creating a silky texture.
- Taste and adjust seasoning with salt and pepper as needed.
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Ready when: Broth thickens visibly; bread is fully dissolved and blended
Tip: This traditional technique eliminates the need for flour or cornstarch, keeping the recipe authentically Brazilian.
7
Toast the bread strips
- While the stew simmers, heat a large skillet over medium-high heat.
- Brush both sides of the sourdough strips lightly with olive oil (you may have a bit left in the bottle, or use fresh oil).
- Arrange the strips in the hot skillet in a single layer and toast for 1–2 minutes per side until golden and crispy, working in batches if needed.
- Transfer to a paper towel–lined plate.
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Ready when: Bread is golden brown and crisp; no longer soft in the center
Tip: Day-old bread crisps better than fresh bread; fresh bread will absorb too much oil and become soggy.
8
Finish and serve
- Turn off the Instant Pot.
- Ladle the feijoada into serving bowls, making sure each bowl gets pork, beans, and plenty of broth.
- Top with crispy sourdough strips and a handful of fresh cilantro if using.
- Serve hot, with extra cilantro and orange wedges on the side.
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Ready when: Bowls are arranged and garnished, ready to eat
Tip: Add the crispy bread strips just before serving, or serve them on the side so they stay crunchy.

Good to know

Tips

Don't skip the searing step. The browned crust on the pork builds depth of flavor that defines true feijoada.
If your broth is too thin after pressure cooking, leave sauté mode on and simmer uncovered for a few extra minutes to reduce it slightly before adding the bread thickener.
Sourdough's tang complements the richness of pork beautifully; regular white bread will taste bland by comparison.
This dish tastes even better the next day as flavors meld. Make it ahead for parties or weeknight dinners.

Make ahead

Prepare the stew through step 5 (after natural pressure release). Let cool, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the Instant Pot on sauté mode, stirring occasionally. Toast the bread strips fresh when ready to serve.

Storage & reheating

Refrigerator: 3 days in an airtight container. Freezer: up to 3 months (leave out the toasted bread; freeze only the stew). Reheat gently on the stovetop or in a 350°F (175°C) oven, covered with foil, for 20–25 minutes until heated through. Crispy bread strips are best eaten fresh but can be reheated in a 350°F (175°C) oven for 2–3 minutes.

Substitutions

pork shoulder or butt, bone-in if possible → beef chuck or beef short ribs. Use the same weight and follow the same cooking method; beef takes similar pressure-cooking time.
dried black beans, soaked and drained → canned black beans, drained and rinsed (3 cans, about 4.5 cups cooked). Skip the soaking and pressure-cook step; add canned beans in step 3, reduce pressure-cooking time to 20 minutes, and proceed as normal.
sourdough bread, day-old or slightly stale → rustic whole-wheat or rye bread. These breads also crisp well and provide similar texture; the tang will be slightly different but still delicious.
orange, zest and juice → lime juice and lime zest (1 lime, or about 1 tbsp juice and 1 tsp zest). Lime offers a brighter citrus note and is also traditional in Brazilian cooking.