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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!
Prep Time20 minutes
Cook Time40 minutes
NPR15 minutes
Total Time1 hour 15 minutes
Course: Soup
Cuisine: Brazilian
Keyword: Black Bean Soup, Brazilian Black Beans, Instant Pot Black Bean Soup
Servings: 6 people
Author: Silvia Dunnirvine


  • Instant pot


  • 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