Instant Pot Feijoada

Dear hubs just crossed a major milestone – his big 5-0. I have uncomfortable memories of how in my teens and twenties I thought that 50 was really old…I couldn’t imagine myself anywhere near that age. And now that I’m a shade off this milestone as well I’m happy to say it’s not so bad after all! There are perks of having one’s rough edges worn off and and a greater ability to live with the greys and uncertainties of life.

So the MIL wanted to host the “proper” 50th dinner celebration but she decided to combine it with a giant pre-Chinese New Year for the giant extended family. So I thought it made more sense for me to throw a birthday lunch hubs and his friends. It was quite a fun party – mainly his golfing buddies and wives and it ended up being a big feeding event (I have an inner caterer in me that I channel ever so often).

So it started off with me having some nice picanha beef – hubs adores beef and I figured I should at least cook him something he likes. Then of course it led on to being a Brazilian-themed lunch, replete with Brazilian fish stew, prawn stew, and hearts of palm salad. Hubs also loves beans and is crazy about feijoada and so since I had so much stuff going on the stove, I decided to make the feijoada in the Instant Pot instead of the stove.

I used smoked ham hock to infuse a nice smoky flavour into the stew. This stew is actually a little more meaty than most black bean stews but I guess I wanted it a little bit more luxe than the usual street food version.

I like what one of my guests said when I served the feijoada. “This dish looks really ugly but the flavours are amazing!”. So gratifying!

Instant Pot Feijoada

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients

  • 1 smoked ham hock
  • 4 chorizo sausages, cut into 1-inch thick pieces
  • 3 14-oz cans of black beans
  • 2 medium sized onions, chopped
  • 5 cloves of garlic, chopped
  • 1 tbsp jalapeños, chopped
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 1 tbsp olive oil
  • 1 cup water

Method

  1. Put the Instant Pot in sauté mode. Heat up 1 tbsp of olive oil. Sauté the onions and garlic for 3-4 minutes till lightly caramelized.
  2. Add the chorizo sausages in and sauté for another 1-2 minutes.
  3. Move the vegetables and sausages to the sides of the inner pot and place the ham hock in. Cover with the black beans and water.
  4. Add the bay leaves, paprika, jalapeños and stir through the liquid.
  5. Turn off the sauté mode. Close the Instant Pot and turn the valve to sealed position. Put on manual high pressure for 40 minutes.
  6. Allow normal pressure release. Take out the ham hock and shred the meat and return the meat into the Instant Pot. Discard the bones.
  7. Turn the sauté mode back on and simmer for another 10 minutes to reduce the liquid, stirring occasionally to make sure the bottom of the stew does not get burned.
  8. Serve hot with some cauliflower rice.

(For those following this blog, this is not a low carb recipe. I can tolerate a small amount of the stew without my sugars spiking dramatically but for those looking for true low carb recipes this is definitely not one!)

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