Instant Pot Feijoada with Pork Shoulder & Collard Greens

Ingredients

• 1 lb Pork Shoulder, cut into 2-inch chunks
• 6 oz smoked sausage (linguiça or kielbasa), sliced thick
• 1½ cups dried black beans, rinsed
• 1 onion, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 4 cups chicken stock or water
• 2 tbsp oil
• 1 bunch Collard Greens, sliced into ribbons
• 1 orange, cut into wedges
• Cooked white rice and hot sauce, for serving
• Salt and black pepper

Method

1. Set the Instant Pot to sauté and brown the Pork Shoulder and sausage in oil in batches; set aside. Soften the onion and garlic in the drippings, 3 minutes.
2. Return the meats with the beans, bay leaves, and stock. Pressure cook on HIGH 45 minutes, then let the pressure release naturally 15 minutes.
3. Fish out a ladle of beans, mash them, and stir back in — that's the traditional trick for a creamy, blackish broth. Season assertively.
4. Meanwhile sauté the Collard Greens in a hot skillet with a film of oil and a pinch of salt until just wilted, 2–3 minutes.
5. Serve the feijoada over rice with the Collard Greens, orange wedges to cut the richness, and hot sauce within arm's reach.