Brazilian recipe
Pressure Cooker Feijoada (Feijoada na panela de pressão)
This Pressure Cooker Feijoada is a classic Brazilian favorite, combining the deep, traditional flavors of salted meats with the speed needed for a busy schedule.
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Ingredients
400g dried salted beef (carne-seca)
550g salted pork ribs
300g salted pork loin
250g paio sausage (2 units)
500g black beans
1.5 onions
3 garlic cloves
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups reserved meat cooking broth
550g salted pork ribs
300g salted pork loin
250g paio sausage (2 units)
500g black beans
1.5 onions
3 garlic cloves
3 tablespoons olive oil
2 bay leaves
1/2 teaspoon cumin
4 cups water
4 cups reserved meat cooking broth
Where to find ingredients
Find carne-seca, salted pork, and paio at specialized butcher shops or large international grocery stores. Dried black beans and pantry staples are widely available at local supermarkets and open-air markets.
Preparation method
- Begin preparation the day before by trimming excess fat from the meats.
- Dice the pork loin and dried beef into medium 3 cm cubes.
- Separate the pork ribs by slicing between the bones.
- Place each type of meat in individual bowls, cover with water and refrigerate for 24 hours, changing the water every 3 hours to desalt.
- The night before, rinse the black beans under running water and discard any floating beans.
- Soak the beans in 1.5 liters of water for 8 to 12 hours.
- Drain the desalted meats.
- Place the pork ribs and dried beef into a 6-liter pressure cooker and cover with 3 liters of water.
- Cook over high heat; once pressure builds, lower the heat and cook for 10 minutes.
- Turn off the heat and release pressure under running water, taking care not to wet the valves.
- Add the pork loin to the pot, cover, and return to high heat.
- Once pressure builds again, reduce the heat and cook for another 15 minutes.
- Meanwhile, finely chop the onion and garlic and remove the casing from the paio sausages.
- Carefully release the pressure from the cooker.
- Reserve 4 cups of the cooking broth and set the cooked meats aside in a separate container.
- In the same pot, add the drained beans, the whole paio sausages, and the bay leaves.
- Pour in the 4 cups of reserved broth and add 4 more cups of water.
- Cook over high heat; once pressure builds, lower the heat and cook for 15 minutes.
- Wait for the pressure to release naturally before opening the lid.
- Remove the paio, slice into 1 cm diagonal rounds and set aside.
- In a large pan, heat the olive oil and sauté the onion with a pinch of salt for 5 minutes.
- Add the garlic and cumin, stirring for another 2 minutes.
- Add two ladles of the cooked beans to the sautéed mixture and mash them to create a thick base.
- Incorporate the remaining beans with their broth, the ribs, pork loin, dried beef, and the sliced paio.
- Cook over medium heat for 20 minutes to develop the flavors and thicken the broth.
- Serve accompanied by orange slices, white rice, and cassava flour.
Observations
This dish is a brilliant way to prepare a complete feijoada with real convenience. The secret lies in cooking the ingredients in stages within the pressure cooker, ensuring the meats become incredibly tender and the broth turns rich and thick.
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