Brazilian Black Bean Soup

This filling and nutritious soup is considered the national dish of Brazil. To make your own feijoada [fay-SHWA-da] truly tango, serve it over hot cooked rice with stewed collards on the side.

PREP TIME: 25 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 1 hour 5 minutes

TOTAL TIME: 1 hour 30 minutes

RELEASE: Natural

SERVES: 6

• 1½ cups chopped onions
• ½ cup thinly sliced green onions
• 2 cloves garlic
• 12 ounces dried black beans (2 cups)
• 1 smoked pork hock
• 2 bay leaves
• 2 teaspoons ground coriander
• Stems of 1 bunch cilantro, tied with kitchen string
• 2 teaspoons finely shredded orange zest
• Juice of one large orange
• 1½ cups chicken broth
• Hot cooked rice (optional)
• 2 oranges, peeled and sectioned*
• ½ cup chopped fresh cilantro or flat-leaf parsley

PREP

Combine onions, green onions, garlic, black beans, pork hock, bay leaves, coriander, cilantro stems, orange zest, orange juice, and chicken broth in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook on high pressure for 40 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Remove cilantro stems and bay leaves and discard. Remove pork hock and transfer to a cutting board. Using two forks, shred meat and return to pot; mix well.

Serve as a soup or, if desired, over cooked white rice. Garnish with orange sections; sprinkle with chopped cilantro.

*Tip: To section an orange, cut a thin slice off of the stem end and bottom of the orange to expose the fruit. Stand the fruit upright on a cutting board. Cut sections of peel off the orange from top to bottom, following the curve of the fruit. To release the sections, insert a small thin knife on either side of each one, cutting from the outside of the fruit toward the center.