For the Black Beans:

The long soaking overnight brine is recommended. There may be too many beans to fit safely in the Instant Pot depending on the amount of meat used.

• Long Soak Method (overnight): Dissolve salt in water, add beans and cover. Let sit overnight on counter or if worried about fermentation, in the refrigerator.
• Quick Soak Method, Stovetop: Dissolve salt in water in a large pan or Dutch oven. Add beans. Bring to a boil, boil one minute, then turn off the heat and cover the beans. Let sit for one hour.
• Quick Soak Method, Instant Pot: Add beans to Instant Pot. Add water to cover by two inches. Add salt and oil and stir. Seal Instant Pot and set to High Pressure, 2 minutes. When finished let the steam out carefully in short bursts. If anything other than steam comes out or if there is foam or sputtering, stop and wait for 30 seconds, then restart.

Do not drain beans after brining.

For the garlic/onion paste:

Add onion and garlic to a food processor or blender and pulse. Add olive oil while running until mixture forms a paste, stopping to scrape down as needed. Remove to a bowl to flavor the meats, the Feijoada and the Brazilian Style Collard Greens.

For the Feijoada:

It is highly suggested to brown any meats and saute onions and garlic paste in a large skillet rather than the Instant Pot.

Heat skillet with desired fat over medium-high heat. Working with a tablespoon or two of oil in the skillet and adding more as necessary, add in batches, any uncooked meats, browning well on all sides. Remove to Instant Pot. Add sausage and cook until browned, turning as necessary, remove to Instant Pot. Add in the onion, stirring, removing any coloration from the bottom of the pan. Add a little water if necessary. When onion is softened, add in about 2/3rds of the garlic/onion paste and cook, stirring, until fragrant and the raw flavor is lost, a minute or two. Remove to the Instant Pot. Add to the Instant Pot any smoked meats like smoked ribs, if using.

Drain the beans, reserving the soakig liquid. Add the beans to the Instant Pot, but use no more than will go over by about an inch, the 1/2 way mark on the Instant Pot. Reserve any additional beans for another use. (See notes under Making Feijoada in the blog post). Add the soaking liquid to cover the beans by two inches.

If using any soft, cooked or smoked meats like sliced brisket or pulled pork, seal them in a packet and place on top of beans.

Seal the Instant Pot and set to High Pressure, 25 minutes. When finished, allow to go to Keep Warm for ten minutes, then Quick Release pressure manually in spurts, stopping about every minute, then proceeding. Test beans from several areas. If not completely cooked, remove the foil packet of meats (if used) reseal and set for five more minutes. Again Quick Release in spurts. If at any point during the release, anything other than steam comes from the valve, stop, let the pot rest for a minute, then proceed.

Open the foil packet and add the meats along with any juices, gently stirring in. Taste for salt.

Garnish with parsley, orange slices and slices of pepper. Serve with rice, Vinegar Tomato Salad, Brazillian Style Collards, and Farofa. Pass hot sauce.