This smoky, comforting Brazilian black bean soup is simple to make in the Instant Pot. Inspired by feijoada, it features plenty of black beans, warm spices, and tender pork belly. It’s hands-off, forgiving, and perfect for cozy dinners.
Cooking dried beans in the Instant Pot is a fast, reliable method to turn them tender and flavorful. The pressure cooker shortens cooking time while developing deep taste, making it ideal for this Brazilian black bean soup.
This Instant Pot Brazilian black bean soup comes together with a handful of inexpensive pantry staples and yields a rich, smoky, and satisfying bowl. The pressure cooker does most of the work: sauté, seal, pressure-cook, and finish—then it’s ready to serve with fresh toppings.
Why you’ll love this recipe
- Big flavor from simple ingredients: A short ingredient list delivers layered, smoky, and savory flavors that infuse the beans during cooking.
- Protein-packed and filling: Cooked black beans are rich in protein and fiber, making this soup a hearty main for weeknights or meal prep.
- One-pot convenience: The entire soup is made in the Instant Pot—saute, pressure cook, and finish—so cleanup is minimal and prep is quick.
Ingredients needed
- Dried black beans – Soaked beans give the best texture; instructions below explain soaking options.
- Broth – Use vegetable, chicken, or beef broth. A homemade bone broth will add body and extra nutrients.
- Pork belly – Adds savory depth and richness. Pancetta can be substituted if desired. For a vegetarian version, omit the pork and use vegetable broth.
- Olive oil
- Red bell pepper – Or a yellow or orange pepper.
- Onion
- Garlic
- Tomato paste – Provides acidity and umami for balance.
- Bay leaves
- Smoked paprika – Use regular paprika if smoked isn’t available.
- Coriander
- Cumin
- Salt and pepper
Do you have to soak the black beans?
You don’t strictly have to soak dried black beans before pressure cooking, but soaking helps break down compounds that can make beans harder to digest and promotes even, quicker cooking. Soak for at least 4 hours—overnight is best. For a quick soak, bring the beans and water to a boil on the stove, then turn off the heat and let them sit for 1 hour before draining.
How to make Brazilian black bean soup in the Instant Pot
Using an Instant Pot speeds up the process while concentrating flavors. Follow these steps:
Step 1: Set the Instant Pot to Sauté. Heat the olive oil and brown the pork belly until crisp, about 5–7 minutes.
Step 2: Add the diced onion, minced garlic, and chopped bell pepper. Sauté until softened, about 5 minutes.
Step 3: Stir in tomato paste, smoked paprika, cumin, coriander, salt, and pepper. Add the soaked beans, bay leaves, and broth. Cancel Sauté mode, secure the lid, and cook on High Pressure for 40 minutes, then allow a 15-minute natural pressure release.
Step 4: Remove the lid and use an immersion blender to puree some of the beans to thicken the soup. Leave some beans whole if you prefer more texture.
Step 5: Serve the soup in bowls and garnish as desired. Enjoy warm.
Tips and tricks
- Want more heat? Sauté up to two diced jalapeños with the vegetables or add a chipotle in adobo for a smoky kick.
- Adjust texture by blending more or less of the soup: fully blended for silky consistency, partially blended for creaminess with chunks, or unblended for a brothy bean soup.
- If you don’t have an immersion blender, carefully transfer batches to a regular blender and pulse to your preferred consistency.
- To make this vegetarian, omit the pork and use vegetable broth; consider adding a splash of soy sauce or smoked salt for extra savory depth.
Frequently asked questions
Yes, but canned beans are already cooked and require a much shorter pressure-cooking time. If using canned beans, add them near the end of cooking and heat through for a short period rather than following the full time for dried beans.
Yes. Pinto beans are an excellent substitute and will yield a similar texture and flavor profile.
This soup is satisfying on its own, but toppings brighten it: diced avocado, fresh cilantro, lime wedges or a squeeze of lime juice, red pepper flakes, fried pork rinds (chicharrones), crumbled feta, and a drizzle of olive oil are all great options.
Storing
To store: Refrigerate leftover soup in an airtight container for up to one week.
To freeze: Freeze portions for up to one month. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Recipe card
Instant Pot Brazilian Black Bean Soup
Ingredients
- 2 cups dry black beans (soaked)
- 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
Instructions
- Turn the Instant Pot to Sauté. Add oil and pork belly; sauté 5–7 minutes until browned and crisp.
- Add onion, garlic, and bell pepper; sauté until softened, about 5 minutes.
- Stir in tomato paste, smoked paprika, cumin, coriander, salt, and pepper.
- Add soaked beans, bay leaves, and broth; stir to combine.
- Cancel Sauté, lock the lid, and cook on High Pressure for 40 minutes. Allow 15 minutes natural pressure release.
- Remove the lid and use an immersion blender to puree some of the beans for a thicker soup, leaving some whole if desired.
- Serve topped with avocado, cilantro, lime, feta, and a drizzle of olive oil.
Nutrition (per serving, approximate)
Calories: 368 | Carbohydrates: 47 g | Protein: 17 g | Fat: 14 g | Fiber: 11 g
Post updated in 2023 with improved photos and recipe tips.