Instant Pot Brazilian Black Bean Soup
This smoky and comforting Brazilian Black Bean Soup is easy to make in the Instant Pot! Similar to a feijoada recipe, you’ll find loads of black beans, warm spices, and pork belly in every bite. It’s hands-off and foolproof!
Servings: 6 people
- 2 cups dry black beans
- 32 oz broth
- 1/4 lb pork belly
- 1/2 tbsp salt
- 1 tbsp olive oil
- 1 red bell pepper chopped
- 1 onion diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 3 bay leaves
- 1/2 tbsp smoked paprika
- 1/2 tsp coriander
- 1/2 tsp cumin
- salt and pepper to taste
Turn instant pot on sauté mode. Add oil and pork belly. Sauté for 5-7 minutes
Add in onion, garlic and bell pepper. Sauté until softened (about 5 minutes).
Stir in tomato paste and season with paprika, cumin, coriander, salt and pepper.
Add beans and broth. Give it a good stir.
Cancel sauté mode. Cover the pot and lock the lid. Cook on high pressure for 40 minutes followed by 15 minutes of natural pressure release (NPR).
Use an immersion blender to process some of the beans. This will help thicken the soup. Leave some beans whole for texture or skip this part altogether.
Top with avocado, cilantro, lime, feta cheese and a drizzle of olive oil.
Calories: 368kcal | Carbohydrates: 47g | Protein: 17g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 1240mg | Potassium: 1139mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1330IU | Vitamin C: 28mg | Calcium: 95mg | Iron: 4mg