Step 1

Ideally, soak the beans overnight. If you forgot to do that, do a quick soak by putting the dried beans in a pot, cover with about 1 inch / 2 centimers of water, and bringing to a boil. Let boil for 1-2 minutes, then take off the heat. Let sit for one hour -- voila, quick-soaked beans!

Step 2

Cut the onion into small pieces - same with the garlic. Reserve a bit of the onion for the Brazilian vinaigrette later in this recipe, if making.

Step 3

Turn the Instant Pot on "saute" mode and begin sauteing the onion first until nicely golden (about 5-7 minutes), then add the garlic and cook another 1-2 minutes or so until fragrant but not too brown.

Step 4

Add the pork pieces to the pot and brown the meat, searing it on each side until each side has a bit of color, about 5 minutes.

Step 5

Add the bacon and let it render and cook with the pork, about 5 minutes more.

Step 6

Place the dried beans in with the soaking liquid (no need to drain!) That liquid has all the bean starch and color that you want in this feijoada. Add a bit more water until everything is covered.

Step 7

Add the sausage and chorizo now, as well as the bay leaf and some cracked black pepper. Don't add salt yet; you'll salt it at the end.

Step 8

Seal the Instant Pot and turn it to the pressure cook function for 30 minutes at high pressure, with 10 minutes of natural pressure release.

Step 9

Serve with accompaniments (detailed below): white rice, Brazilian vinaigrette salsa, farofa, and greens. Garnish with cilantro if desired.